Spanish Paella

Made a paella the other day.

I took a large frying pan and added a splash of olive oil. Take some pancetta and add diced onions, aubergine, courgette and soften them in the large frying pan. I then added the paella rice, and it always makes sense to use paella rice, and never any other kind of rice.

I then ensured that the rice was coated and added a splash of white wine. Then I added saffron and chicken stock. The saffron I had infused in hot water. This helps to bring out the traditional yellow colour in the paella.

I didn’t have any chopped tomatoes so I added a squirt of tomato puree instead.

Simmer for twenty minutes adding more stock if required.

I added some sliced chorizo and slices of red pepper.

In a separate pan I pan fried some prawns and squid.

These were then added to the paella and it was served.

Books on Paella and Spanish Cooking.

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