I’m sure it comes as no surprise to you, that one of my favourite parts of travelling is eating! Well, eating local cuisine – but I also love to cook it too!
Paella is an easy and versatile dish and is fab because you can make it either vegetarian, with fish (my personal favourite) or with chicken / chorizo!
It’s so easy to make too, cooking rice is my ultimate cooking nemesis 🙁 BUT paella rice is a piece of paella to cook (sorry.)
- Olive oil (if you’re cooking in Spain, head into Old Town Marbella and hit up D.Oliva – they do amazing olive oils, lots of infused ones etc!)
- I prefer to use a skillet for this but you can just use a deep pan
- grab some parsley from the garden
- a pack of local-made chorizo
- a couple of chicken breasts
- 1 onion, clove garlic, carrot, red pepper
- 1 tablespoon tomato frito (or puree if fruit isn’t available)
- 1 organic chicken stock cube
- 300 g paella rice
- Black olives
- 100 g frozen peas
- 200 g frozen peeled cooked prawns , from sustainable sources
- 1 lemon
- Throw in oil, parsley, onion, carrot, red pepper, garlic and gently stir for 2 mins
- Add in your diced meat
- Add your tomato frito, and crumble your stock cube in
- Season, add in 750ml boiling water to the mixture
- Meanwhile, I cook the paella rice separately – as I say I do struggle with rice (I just can’t get it right!) but I find cooking it in a separate pan allows me to get it just perfect. Once done, pop your rice in to the pan with the meat / veg etc.
Tip: I serve with lemon but I also squeeze lemon juice into the veg / meat as its cooking to make it a bit fresher.
- Lastly, stir peas and prawns and put a lid on it – cook for another 5 mins or so, or until hot through
Serve with lemon wedges round the outside, and a scattering of your garden-fresh parsley!
For table settings, I asked the gardeners to save me the dying blooms they were cutting, they make for the perfect accompaniment to a hurricane lamp!
Have you cooked paella before? Don’t forget to tweet me if you give this recipe a whirl!