Paella with chicken and chorizo

I seem to be cooking paella more and more recently.

The key for me is the right kind of rice and saffron. I really do like the way the saffron adds not just colour, but also flavour.

After that you can add many different things to make a really nice paella.

The dish above contains in addition to the rice and saffron, the following, chicken, chorizo, prawns, onions, pepper, pancetta and peas. This is different to the last time I cooked paella.

There is something about paella, the richness, flavours that I really enjoy.

Paella

I seem to be cooking paella more and more recently.

The key for me is the right kind of rice and saffron. I really do like the way the saffron adds not just colour, but also flavour. Some people I know have used tumeric, however that is most certainly not saffron, and though adds a similar colour, the earthiness of tumeric really can ruin an otherwise decent paella.

After that you can add many different things to make a really nice paella.

The dish above contains in addition to the rice and saffron, the following, chorizo, prawns, onions, pepper, pancetta and a small tin of tomatoes.

There is something about paella, the richness, flavours that I really enjoy.

Surf & Turf

A few months ago I visited the Surf & Turf restaurant in St Ives.

I was looking for a nice meal and having had a look round decided on the Surf & Turf. I went with the signature dish as I do quite like surf and turf.

After a very nice complimentary portion of soup…

…it was onto the main course.

It consisted of half a lobster, a rib eye steak and some giant prawns. Served with salad and new potatoes.

It was all very fresh and did taste good. The steak was cooked to my liking. I did have a hunch that the shellfish wasn’t cooked from raw, which was a pity, but overall a nice dish and reasonably priced at £25.

The surroundings were very pleasant and the staff and service were excellent.

More Paella

Took some courgette, onions, pepper and some pancetta, and fried them together in a large heavy pan with a splash of olive oil.

I then added the paella rice, and it always makes sense to use paella rice, and never any other kind of rice.

Ensuring the rice was coated in the onions, pepper and oil, I added a splash of white wine. I then 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.

Simmer for twenty minutes adding more stock if required.

A few minutes before serving I added cooked prawns and slices of chorizo. I was using cooking chorizo which I had cooked separately. A handful of chopped parsley adds flavour and colour.

The dish was the put together and served.

I would have liked to use more shellfish, but all I had was prawns to hand, nice to have used squid and mussels.

I made mine quite dry this time, in the past I have added tinned tomatoes which makes for a more “wet” paella.

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.

Paella

Made a homemade paella the other day.

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Took some onions, pepper and some pancetta, and fried them together in a large heavy pan with a splash of olive oil.

Add some diced raw chicken.

I then added the paella rice, and it always makes sense to use paella rice, and never any other kind of rice.

Ensuring the rice was coated in the onions, pepper and oil, I would have added a splash of white wine, but alas there was no wine in the house.

So I then 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 also added half a tin of chopped tomatoes. In case you wonder what to do with the other half, I made a spicy tomato sauce  for patatas brava.

Simmer for twenty minutes adding more stock if required.

A few minutes before serving add raw prawns and slices of chorizo. I was  using cooking chorizo which I had  cooked separately. A handful of chopped parsley adds flavour and colour.

The dish was the put together and served.

I would have liked to use more shellfish, but all I had was prawns to hand, nice to have used squid and mussels.

paella021009

Yo Sushi

I have had Yo Sushi before, I had some time to wait before my train so decided to sit down and eat rather than buy the takeway that I normally buy.

The concept of Yo Sushi may be familiar to anyone who has been to Japan it certainly is a weird concept for many in the UK.

Sit down and watch as little bowls of sushi pass you by on a conveyor belt. Help yourself to the ones that you want. After you have eaten they count the bowls you have eaten and charge you accordingly. Not all the bowls are the same price and range from £1.70 to £5.00. The price depends on how much is in the bowl and what ingredients are used.

As well as the cold dishes on the conveyor belt you can order soup and hot dishes from the waiting staff.

I looked at the menu and the first two items I chose were not available. So I ordered Chicken Yakitori, char-grilled chicken skewers with a soy-mirin glaze and Prawn Katsu, crispy fried prawns in Japanese bread crumbs, with a fruity sauce. I had wanted to order Prawn Tempura and Chicken Teriyaki .

While I was waiting for the hot food I started off with a crayfish salad which was very pleasant. The hot food then arrived (quicker than anticipated). The prawns were good and the chicken skewers were sticky.

I then picked a Salmon Nigri from the belt. The salmon lacked flavour but the rice was okay.

My final dish was Spicy Pepper Squid which was very nice and a good finish to my meal.

Still think it was cheeky that they charge £1 for water!

I will go again.

Tapas

Cooked my own tapas, with variety of dishes.

Pan fried squid and prawns: Simple slice the squid into rings and fry on a hot pan with a splash of olive oil. The prawn, I butterflied and again just cooked in a hot pan.

Patatas Bravas – Fried potato, topped with a spicy tomato sauce. I made the tomato sauce myself, onions, tinned tomatoes, a hint of chilli and a splash of balsamic vinegar. The potatoes, I cheated and used frozen fried potatoes baked in the oven.

Chorizo Frito al Vino: Remember to buy the whole sausage and not the thinly salami style sliced version.

Chorizo

My method is to cut the chorizo into slices about quarter of an inch thick. Fry in a large frying pan until sealed on both sides and just starting to go a little crispy. At this point I add the red wine (Spanish red wine is best, but I am sure you can use any good red wine).

Cook the chorizo for a few more minutes and then serve.

Rosemary flavoured roasted chicken breast: Simple roast a chicken breast on a bed of rosemary with a splash of olive oil.

Overall some delicious dishes.

Photo source.