Seafood and Chicken Paella

Spain is my favourite holiday destination. One day we hope to retire there!! Its hard for me to say why I love the country so much... It may have all begun from a school project that I did on Barcelona. They were hosting the Olympics that year and it was exciting to see the country on TV. I just remember thinking, one day I will visit that place and true to my word I have been there multiple times.

I have to mention a couple of memorable trips to Spain. The first was on my honeymoon, we stayed right on La Rambla in the ‘heart’ of it all. The trip involved a visit to the islands, Menorca and Mallorca. We had the best Paella in Menorca, made with love from the woman in the hotel next door from where were were staying Sant Tomas in Menorca.

 

View from the cliff between Macarella and Macareletta beaches, Menorca, Spain.

The second memorable trip was for my friend Yasmine’s 30th birthday, we only had two days but we stayed right off Placa Cataluyna in a fantastic hotel. We even had one of those little balconies - I love them! We went to Moo, a michelin star restaurant and had amazing food, did a tour and saw Sagrada Familia.

 

My friend Yasmine while we walked around the streets of Barcelona, 2010.

 

So yes, I am obsessed! I own more Spanish cook books than any other cuisine and have attended two hands-on cooking classes here in Melbourne, one was at Queen Victoria Market (Walter Trupp, http://truppcookingschool.com/) and one at The Essential Ingredient (Matt McConnell, http://www.barlourinha.com.au/). Both had handy hints which Ill put in a future blog, tapas...

Spanish food is easy to cook and I love Tapa. Paella is a rice dish for those who havent eaten it before. The rice itself is not as starchy as long rice and so it is not washed, its used straight from the bag - it is known as ‘Paella rice’ or ‘Bomba’ rice. In Melbourne it is available at any major market or good cooking store like The Essential Ingredient. The also sell Spanish saffron. Another place to visit is Casa Iberica, found on Johnston St Melbourne it is a Spanish & South American supermarket. They sell the best Chorizo, Cheese and salted cod.

For my 30th birthday I received my second Paella pan (serves 6-8) from my good friends. It is the perfect size for a dinner party. The recipe which I have perfected is adapted from Movida Cocina, Frank Camorra’s most recent book (http://www.movida.com.au/). I add calamari to my recipe (using freshly caught calamari, courtesy of the fisherman).

 

HINTS: 

1. You can adapt this recipe to be vegetarian, just seafood etc. Just remember to add more spices and great vegetables to ensure you get a rich flavour.
2. Cut all of your ingredients and have them ready. Make sure your pan is nicely seasoned before starting.

Prepare:

 

 

 

 

Every step should look vibrant and appealing.

 

I always heat my stock in a pot and have a ladle ready to add to my pan.

 

Presentation is important.

 

It shouldn’t stick to the bottom but be sticky like Jam texture- the rice should not be soggy.

 

Trust me - you’ll be surprised how easy it is.

 

Emo’s Party Paella Recipe...

 

500g chicken thighs, diced into chunks

 

200g cleaned calamari, cut into 3cm squares

1 chorizo sausage, sliced thinly

6 prawns, devein them keeping the head and tail in tact

6 mussels, steams in water for 5 minutes until they open

100ml extra virgin olive oil

sea salt and freshly ground black pepper

 

2 onions brown onions, roughly chopped

6 garlic cloves, finely chopped

Good pinch of saffron threads

3 bay leaves

1 tablespoon of sweet paprika

1 red capsicum, seeds removed and cut into 1cm dice

1 green capsicum, seeds removed and cut into 1cm dice

3 large tomatoes, peeled, seeds removed and grated (or chopped)

 

1L chicken stock, heated on stove

900ml hot water from the tap

80ml fino (dry) sherry, manzanilla is what I use

8 handfuls of bomba rice, usually a handful per person

2 lemons, cut into wedges

 

1. Prepare all the ingredients as described in the list above.
2. Place the 60cm diameter (45cm at base) paella pan over high heat and add 75ml of the olive oil. Add the calamari and season with a good pinch of salt and pepper. Cook, stirring continuously, for 1.5 -2 minutes or until firm and caramelised. Remove from the pan, cover and set aside.
3. Add the chicken, season with salt and pepper and cook, stirring continuously for 3-4 minutes or until lightly browned. Push the chicken to one side, cook the chorizo on both sides and set to one side with the chicken, reduce the heat to medium-low, add the remaining oil, the onion, garlic, saffron and bay leaves, season with a little salt and cook, stirring continuously, for 5 minutes or until the onion is golden.
4. Add the capsicum and cook for 10 minutes until soft and a jammy consistency. Mix the chicken in with the onion and capsicum.
5. Drain any liquid off the tomato and add to the pan. Add the sherry, increase the heat to medium-high, season with salt and pepper and cook, stirring occasionally, for 15-20 minutes, scraping the pan to deglaze as the sofrito cooks (sofrito = capsicum, tomato, onion mix). At this stage the liquid should have reduced and the paella should look like thick, chunky jam. Cook the prawns on both sides until golden being careful to keep the heads intact. Remove from pan and set aside.
6. Add the chicken stock and hot water (1.9 litres), stir and continue cooking until it comes to a simmer.  Return the calamari to the pan and cook for 5 minutes.
7. Sprinkle in the rice and stir evenly through. Do not stir again. Add in the prawns and the cooked mussels, arranging them neatly.
8. Continue cooking for 15 minutes, then remove from the heat and cover with 2 clean tea towels.
9. Set aside for 15 minutes to steam.
10. Divide among plates and serve with the lemon wedges.

 Invite me over if you try this!

 

Emo's Famous Lasagne

Another one of Fisherman's favourite dishes is my Lasagne dish.

Ingredients:
500g good quality beef mince
1 onion, finely chopped
300g mushrooms, chopped
4 garlic cloves
1 can of canned whole tomatoes
1 tablespoon tomato paste
1 tablespoon of oregano
1 chicken stock cube
1 bay leaf
4 cloves, whole
salt and pepper
Lasagne sheets (dry packet stuff)
300g Mozzarella (pizza) cheese, grated (you can use Tasty cheese but this is much richer)
100g Fresh parmesan cheese, finely grated

Method:

1. Cook onion and garlic until golden in a little oil or ghee. Add the minced meat and cook until just brown and broken up. Add the mushrooms.  Add the tomatoes, tomato paste, oregano, chicken stock cube, pepper, salt, bay leaf, cloves.  Mix well and after about five minutes.  Add enough water to just cover the mix.

2. Allow to boil and reduce heat and cover for 30 minutes.

3. After this time, take the lid off and turn off from the heat.  Take out the bay leaf and cloves.

4. Mix the two cheese together and obtain a lasagne dish.  Layer the dish as follows, thin cheese layer, meat layer (include juices), lasagne sheets and continue until you've done about three layers of all.  Make sure you spread out the ingredients so you end on a meat layer and have enough cheese to top it off.

5. Add the dish to a preheated oven to 180C and bake the lasagne for 20-30 minutes. It is ready when you poke a fork in it and it goes through with no resistance.

6.  Allow to cool in the oven or on the bench.

Serve with a salad and garlic bread.

Hint #1: You can freeze the lasagne at the end of Step 4 or even after its cooked.  Either way it freezes well.

Hint #2: You can make a bechamel sauce to top this dish, personally its not how we like it at home as it becomes rich but it definitely can add the wow to this dish.

Hint #3: To make a Bolognese sauce, leave the pot on the heat at Step 3 for ~10-15 minutes (no lid), this will allow the sauce to thicken, allow to cool slightly and serve on fresh pasta.

Kabseh 'Chicken and Rice'

This very traditional dish is the Fisherman's favourite, my mum is well known in our community as making this dish better than anyone else. So much so she is requested to make it for most get togethers.  I have attempted this dish many times, and this recipe is a mix of mum's and my sister's (Thanks Nahed!).  Honestly I can say mine is not as good as my mum's but I've had a request to post this dish and here it is.  As I get better and edit the recipe I will update this post.

Ingredients:
1 small free-range chicken (for boiling chicken 1 cinnamon stick, 1 bay leaf, half lemon, half peeled onion, garlic cloves, pepper and dash of salt only)

1 onion, finely chopped
1 whole carrot, grated
4 ripe red tomatoes, peeled and finely chopped (alternative: can of peeled whole tomatoes, crushed)
1 cup of long grain rice, washed thoroughly
Kabseh spices (1-2 tablespoons)* obtain this from Lebanese stores
1/2 teaspoon turmeric
pinch of paprika
pinch of all spice
Salt to taste
Butter and oil (or just ghee)
Fresh nuts (pine nuts, almonds, pistachios, cashews)* toasted or fried for garnish over the finished dish

Method:

1. Boil the whole chicken with spices listed near the chicken. Take the froth that comes off the chicken off. This froth if kept in the soup will become bitter so you must remove it.

2.  When the chicken is cooked (about 20-30 minutes), take out the chicken and place on a plate to cool down. Pull the meat of the bones and keep aside.  With the chicken broth, sieve it and set aside.

3.  In a medium sized pot, add the butter and vegetable oil (or ghee).  Add the onion and cook until golden.  Next add carrot and cook until very soft.  Then add the tomatoes.  Cook on medium heat until the tomatoes are broken down and very soft.

4.  Add the spices, pulled chicken (you dont have to use all the chicken meat), washed rice and salt.  Cook the ingredients a few minutes before adding the chicken broth. Add 2 cups of chicken broth to one cup of long grain rice.  Allow the broth to be mixed in and when it boils mix one last time and turn the heat down to low on the smallest burner and cover with pot lid.

5.  After 20 minutes or so, take the lid of check if ready.  Stir once more if finished and serve on a platter.

6. Fry or dry roast raw nuts on the stove. If frying, after golden pour out on kitchen paper to drain oil before putting over the Kabseh.

This dish is so good with Hummus dip and salad.  It can be eaten cold too.  My version of this dish always ends up a bit too soft. I've tried different types of rice (Basmati) and I have tried not agitating the rice too much. I think I need to watch my mum do this dish again...

Lebanese Rice with Egg Noodles

At home we have always made our rice with egg noodles. I never thought it was made any other way before I started going out to restaurants.  This way of making rice is very easy and is a good option for dinner parties because it looks impressive.  I've even taught the Fisherman to make it too and he now thinks he is the expert!!!   This rice works very well with hearty dishes like lamb shanks.

Serves about 4

1 cup long grain white rice
1 or 2 birds nests of egg noodles
~1 teaspoon of butter
Dash of vegetable oil (so the butter doesn't burn)
Salt to taste

Steps:

1. Wash the rice thoroughly under cold water until the water runs clear to remove all of the starch.  Drain and leave aside.

2. Place a small pot on the stove with medium-high heat, crush the egg noodles into the pot and add the vegetable oil and butter.

Using a wooden spoon, constantly stir the egg noodles until they start to go golden brown making sure they dont burn. It is a fine line between going one step too far and burning them.  Take the pot off the heat and immediately add the rice to the pot and stir. Add about a half teaspoon of salt and stir back on the heat.

3.  Add 2 cups of cold water to the pot and place back on a high heat.  Taste the water and if it is not salty enough then add more salt at this point.

4.  When you see the water just begin to boil cover and place the pot on the smallest burner on the stove and turn on the lowest setting.

5.  Check the rice about 20 min later, if still hard leave a bit longer.

Ready to serve!

Sambousik 'Meat and pine nut pastries'

A great addition to any Mezza selection is Sambousik, traditional lamb pastries.  This recipe has been adapted from the great cook book written by Abla Amad 'Abla's Lebanese Kitchen.'

Sambousik

2 tablespoons olive oil, plus extra for deep-frying

1/4 cup pine nuts

250g coursely minced lean lamb

1 onion, chopped

1/2 teaspoon of each of salt and ground sumac

1/4 teaspoon of each of ground black pepper, ground cumin and ground allspice

Sambousik pastry

1 cup self raising flour

1 cup plain flour

1/2 teaspoon salt

1 teaspoon sugar

2/3 cup water

Toast the pine nuts with no oil. Place aside.

Place the meat in a saucepan and heat gently over a low heat.  Cook the lamb in its own juices, stirring constantly until all juice has evaporated.  Add the onion, salt, pepper and spices and cook for 5 minutes or until the onion becomes translucent. Add the pine nuts and remove off the heat and set aside.

To make the pastry, sift the flours unto a bowl and add the salt, sugar and oil. Gradually mix in as much water as you need until the mixture comes together to form a rough dough.  Knead for a few minutes until smooth and elastic, then return to the bowl.  Cover the bowl with a clean tea towel and leave the dough for up to 30 minutes.  Divide the dough in half, roll out until about 3mm thick. Cut out 35-40 rounds using a 6-7cm cutter. 

Place a teaspoon of filling in the centre of each dough round. Bring up the sides to make a semi circle and seal.  Press the edges together with a fork. 

Finally working in batches, deep fry the pastries until golden and crisp. Drain on paper towel and serve hot or at room temperature. 

HINT: A healthier option for frying is using Ghee instead.  Ghee is basically clarified butter, slowly melt butter and then allow to settle (DO NOT MIX). After it has settled pour off the top of the settled butter leaving the milk solids on the bottom.  This should be passed through a sieve and can be used multiple times for frying (filter between uses).

Hummus

I really love Hummus, I grew up eating this at every family gathering.  Its a perfect side dish for chicken, lamb and salad, especially Tabbouli or Fattoush.

I have adapted this recipe from my mum's traditional recipe. Of course I've had to add measurements to mine...



Hummus
1 1/2 cups of dried chickpeas
1 teaspoon of bicarb soda
1 1/2 teaspoons salt
1 clove garlic
1 cup tahini (or thereabouts, depending on taste)
2/3 cups lemon juice (or thereabouts, depending on taste)
Boiled water
Good quality Extra-Virgin Olive oil
Paprika, for garnish
Parsley leaves, for garnish

To begin, cover the chickpeas with water and add the bicarb soda, mix and leave overnight.  The chickpeas will double in volume.  The next day, rinse the chickpeas thoroughly and place in a pot cover with water and bring to the boil.  When boiling, foam will form on the top of the chickpeas, make sure you remove this foam and discard.  Once foam is removed reduce the heat to medium, cover and simmer for 40 minutes or until the chickpeas are very soft.  To test I try to squash a chickpea between my fingers.
Drain but keep the chickpeas warm.

In a food processor, process the salt and garlic.  Add the chickpeas (keep a few on the side for garnish) and blend until smooth, gradually add the tahini and lemon juice (alternate these) and taste in between - this process allows you to learn what you prefer taste wise.  I sometimes add more salt at this stage also.  Also remember to stop the processor to scrape down the sides to ensure even mixing.

When I think I have the flavour correct I usually find the Hummus is thick, at this stage I add boiled water to the running machine until I get the texture I like but not too runny. Then I add couple of tablespoons of olive oil to the processor also, this helps prevent a crust forming on the top of the dip when you place in a serving platter.

Finally, time to serve. Pour into a serving bowl and sprinkle with Paprika and few parsley leaves and in the middle place the chickpeas placed aside. Then pour a little olive oil over the top.  Serve with fresh lebanese bread.  You will never want to buy this again - so easy...

Home made Basil Pesto

I have always loved having a mini herb garden but since moving to a bigger house I had the opportunity to setup a bigger garden than just pots on my balcony. Since setting it up in October 2011 I have had multiple harvests. We setup the garden with tomatoes, cucumbers, lettuce, brocolli, capsicums, basil, oregano, thyme, sage, french tarragon, mint, chives, spring onion, bay tree and parsley. Planting in the ground really makes a difference because they have one wild... and I love it. In an attempt to keep the garden happy I try to cut down the herbs as often as I can. The more they are cut the more they grow. Below is just one of a number of harvests and I have begun to dry these herbs as well to make sure I have plenty of stocks in the pantry.

Drying herbs is really easier than I thought it would be. I just tied the herbs together with a piece of string and hung them from a wire coat hanger and put that in my laundry. You just need a cool room thats well ventilated. I rinse the herbs first just in case I have bugs on them and then dry them with a tea towel before hanging.

With so many herbs I decided to make basil pesto. My dad had just come back from Lebanon and had brought with him some home grown pine nuts. They are amazing.

Basil Pesto

Ingredients:

60g fresh basil leaves (usually one big bunch)

2 garlic gloves (optional - i dont use this for my basil pesto)

2 tablespoons pine nuts

100 ml extra virgin olive oil

7 tablespoon freshly grated good quality parmesan

salt

1. Place basil, garlic, pine nuts, parmesan and olive oil in a food processor. Pulse until smooth.

2. Make sure well combined, add salt to taste.

Voila!

Hint #1: You can store in an air tight container covering the top with more olive oil.

Hint #2: If you want to freeze it dont season or add the parmesan. Add these after defrosting.