Paella Time

Paella

One of the reasons I write this blog is to remind me of places I have eaten and dishes I have cooked. One thing I have noted is how much I cook paella, so much so that I took a break from cooking it. I have made it recently, to go with a seafood platter, we liked it so much that I cooked almost the same meal again!

The key I have found with a decent paella is good rice and a decent stock. I have found though that the paella seasoning from Tesco is a good compromise if you don’t have any saffron.

In a large frying pan, heat some olive oil. I really keep thinking I should really invest in a proper large paella pan. It’s okay using my current frying pan, but I think it ‘s a little too deep. Using a larger shallower paella pan would make for a more authentic paella and get it cooked just right. Into the hot pan I added some cubed pancetta to which after it cooked, I added some vegetables. This time I did extra vegetables, so I took some diced onion, pepper, courgette, mushrooms and aubergine. This I cooked in the pan until it had softened. I then added the paella rice. I also added the paella seasoning mix to the pan, this contains saffron, as well as some dried tomato, onion and spices. It adds a depth of flavour and that authentic yellow colour. If you want a deeper yellow you need to add more saffron. This was all mixed with the oil, pancetta and vegetables.

I boosted the heat up and added a large splash of white wine. I then added stock to the pan so it covered the rice. As the dish cooked I added more stock.

I did stir now and again, but not too much. With a risotto you want to stir a lot to break down the rice a bit and create a creamy sauce. With paella you want to avoid that, but also get the paella to stick slightly to the bottom of the pan.

Just before serving I added some lemon segments and some griddled seafood. I am sure that some would say I should cook the squid and prawns in the paella, however I have found that they can overcook, becoming tasteless and rubbery. I now cook the squid and prawns separately, using a griddle normally and then place on top of the paella. If I am using chorizo I will do something similar.

I was very pleased with the end result and it was liked by everyone at the table.

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