Time for a Spanish inspired rice dish

paella

Well we call this paella, but I know it isn’t paella, but it was inspired by paella.

This is a regular dish in our household and this pan of paella was finished off at dinner time.

What goes into the pan, depends on what we have in the house and whether I have been shopping or not. If I am out of the shops knowing that I am going to cook paella, then I will probably buy some cooking chorizo, some squid, and maybe even other kinds of seafood such as langoustine or clams. This time was what we had in the house.

This serves about four people

In preparation I diced a red onion and a large pepper. Well actually I diced half a red pepper and half an orange pepper.

In a hot large frying pan, I put some olive oil and I cooked off some smoked pancetta bacon and a small amount of diced (dry) chorizo. I then added the diced onion and pepper. When this was softened, I added 250g of paella rice. I ensured that this was then coated with the peppers and onions in the pan. I let this cook for a minute or so before adding a splash of white wine (we had that in the fridge). Recently I have been using some Spanish sherry I got from Aldi for Christmas, but that was all finished off the last time I did paella, sorry Spanish inspired rice.

I then (cheated and) added a jar of paella paste from Waitrose. In the past I have used herbs, spices and saffron when making paella, however I do like the jar that Waitrose do as it does taste quite authentic and is quick and easy. Tesco use to do a sachet of paella herbs and spices, but they’ve stopped selling that now. I use to prefer that. 

After stirring in the paste I added some chicken stock. Last time I did paella I used a fish stock, but didn’t have any of that in the cupboard.

Stir once and then leave. 

I once got “told off” by a Spaniard for stirring my paella, so now I just as advised, leave it to cook.

In a separate pan I cooked off the remaining dried chorizo I had sliced, I also added some sliced linguiça sausage from Lidl I had picked in their Iberian week recently. In previous Spanish themed weeks Lidl have done some nice cooking chorizo which I have liked using in my paella dishes. This time though in their most recent week they didn’t do it, hence picking up the linguiça sausage. Not quite a replacement, but worked well with the paella.

We had some cooked prawns in the fridge, so I warmed them up in a pan with some olive oil and mixed herbs.

The prawns, chorizo and lemon slices were added to the top of the paella, with some chopped flat leaf parsley and served.

Overall, delicious.

Lidl Fritto Misto

Lidl Fritto Misto

Though I have bought the Lidl Fritto Misto from their Italy week quite a few times, the reality is that it’s okay, but not good. It’s mainly squid, in a crispy batter.

It can be quite challenging to cook, as some of the pieces are stuck together, making them quite large chunks and these are difficult to cook as they are large. If you try and break them apart then the batter breaks which means the pieces also don’t cook properly.

Having said that, I quite like the taste and texture.

Mushroom Risotto

Wanting to have something nice to go with some fish I was cooking I decided to cook some risotto.

One of the key ingredients for this is the rice. I like Gallo as the rice cooks well and the resulting dish is creamy and soft, but with defined grains of rice.

For this recipe I used:

      • 250g of Gallo Traditional Risotto Rice
      • 1 clove of garlic
      • 1 onion 
      • ½ red pepper
      • ½ orange (or yellow) pepper
      • 100g chestnut mushrooms
      • 100g woodland mushrooms
      • 20g of butter
      • Dried Italian herbs
      • Splash of olive oil
      • 1 Knorr Chicken Stock Pot
      • 15g of dried porcini mushrooms (rehydrated)
      • 50g parmesan cheese
      • Water
      • Parsley

Dice the onion and peppers.

Cut the chestnut mushrooms and the woodland mushrooms  into chunks. I used the mushrooms from Morrisons, but you can get similar mushrooms from Sainsburys and Asda.

Rehydrate the porcini mushrooms by placing in container and covering in boiling water, and set aside to hydrate. I used some from Lidl.

In a large hot frying pan add the olive oil and the butter. When the butter has melted and is sizzling, add the garlic, diced onion and peppers.

When these are softened add the chestnut and woodland mushrooms.

The add the Gallo Traditional Risotto Rice and stir into the mushroom, onion and pepper mixture, until the rice is coated and well stirred in the pan.

Add the Knorr Chicken Stock Pot and water to cover the rice. Stir well.

As the water and stock is absorbed, add more water and continue to stir. 

Cook the rice for 16-18 minutes until the rice is soft tender and creamy, but the grains are still firm.

Stir in the chopped rehydrated porcini mushrooms as well as the parmesan cheese and finely chopped parsley.

Season if required.

Serve.

Lidl French Week

I do quite enjoy the way that Lidl does themed flavour weeks, and I often visit just to see what they have and get a few things.

This week is French week.

I enjoyed the Rosette Air-Dried Salami, so much so, that I went back a day later to get some more, but my local branch had sold out. It was tasty salami.

The Laiterie de la Montagne Tomme de Montagne was a delicious cheese. Soft and mild flavoured, I really liked it.

I also got some Pommes Noisettes from the freezer, these are tastier than the potato pots we get from Tesco. The last time Lidl did a French week, they did some Pommes Rissolées, however this time these were absent from the promotion.

I got a few other things as well and we have had some nice meals with the different things I bought.

Butternut Squash and Mushroom Risotto

Having thought for many years that risotto was a complex dish to cook I now find it one of my go to recipes when we want something tastier than plain rice to go with a meal. Sometimes we just have the risotto.

One of the key ingredients for this is the rice.

For this recipe I used:

      • 250g of Gallo Traditional Risotto Rice
      • 1 clove of garlic
      • 1 onion 
      • 1 red pepper
      • 1/4 of a butternut squash
      • 4 chestnut mushrooms
      • 20g of butter
      • Dried Italian herbs
      • Splash of olive oil
      • 1 Knorr Chicken Stock Pot
      • 15g of dried porcini mushrooms (rehydrated)
      • 50g parmesan cheese
      • Water
      • Parsley

Dice the onion, pepper and butternut squash.

Cut the chestnut mushrooms into chunks.

Rehydrate the porcini mushrooms by placing in container and covering in boiling water, and set aside to hydrate. I used some from Lidl.

In a large hot frying pan add the olive oil and the butter. When the butter has melted and is sizzling, add the garlic, diced onion, pepper and butternut squash.

When these are softened add the chestnut mushrooms.

The add the Gallo Traditional Risotto Rice and stir into the mushroom, onion and pepper mixture, until the rice is coated and well stirred in the pan.

Add the Knorr Chicken Stock Pot and water to cover the rice. Stir well.

As the water and stock is absorbed, add more water and continue to stir. 

Cook the rice for 16-18 minutes until the rice is soft tender and creamy, but the grains are still firm.

Stir in the chopped rehydrated porcini mushrooms as well as the parmesan cheese and finely chopped parsley.

Season if required.

Serve.

Lidl Coffee Ice Cream

Lidl Coffee Ice Cream

As part of their Flavours of Italy week Lidl were selling a small 99p tub of Coffee Ice Cream. In previous Italy weeks we have bought these tubs, so kind of knew what to expect.

They are not huge tubs, but what you get is a tasty creamy coffee ice cream, with a little chocolate in there as well.

We also like the amaretto tub and the lemon sorbet one is nice too.

Lidl Sol Mar Cod Croquettes

I do quite like the country special weeks that Lidl have. I find it gives you a chance to try new things and be inspired to cook a different kind of meal.

At the recent Spanish week, I picked up some frozen Sol Mar Cod Croquettes.

These are cod and potato croquettes (or fishcakes).

You cook them by deep frying them, though I have shallow fried them with excellent results.

Lidl Sol Mar Cod Croquettes

You get a lovely crisp outer layer and then soft tasty fluffy inside.

I really quite enjoyed them.