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:
- 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.
- 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
- Prepare all the ingredients as described in the list above.
- 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.
- 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.
- Add the capsicum and cook for 10 minutes until soft and a jammy consistency. Mix the chicken in with the onion and capsicum.
- 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.
- 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.
- Sprinkle in the rice and stir evenly through. Do not stir again. Add in the prawns and the cooked mussels, arranging them neatly.
- Continue cooking for 15 minutes, then remove from the heat and cover with 2 clean tea towels.
- Set aside for 15 minutes to steam.
- Divide among plates and serve with the lemon wedges.
Invite me over if you try this!
