Tags

PORTUGUESE PAELLA

It’s been a few weeks since I returned from a fabulous holiday to the Algarve in Portugal with my family. We stayed in a lovely villa close to the sea and some great markets. In my opinion staying in a villa is the best type of summer holiday choice as it’s a brilliant way of getting to cook with some delicious local ingredients. You also have the option of sitting down and enjoying a meal in the comfort of our own villa, at a time that suits rather than rushing about to get a table in the local restaurant during the busy summer period.

Of course, holidays should be about relaxing, so when it comes to the actual cooking, simple to prepare dishes are essential, keeping time in the kitchen to a minimum. I have recently written some holiday food recipes for James Villa Holidays that you can look at and also cook along to some video recipes in your own home or on holiday.

However the below recipe is something I made on holiday for the family. Paella is a traditional Spanish recipe but the range of seafood in Portugal was fantastic I decided to give it a go. I added a Portuguese twist to an original recipe and the end results were delicious. Piri Piri is a spicy seasoning used widely in Portugal and I added a good pinch to the paella which gave some heat! We were also very excited by the size of the tiger prawns out there so I cooked a couple separately and added them at the end. They were so meaty and sweet.

FullSizeRender (3)

serves 4

2 tbsp olive oil

1 onion, chopped

2 cloves of garlic, crushed

100g chorizo, chopped

1 red pepper, sliced

300g paella rice

1 large glass of white wine (about 250ml)

a large pinch of saffron strands

1 heaped tsp Piri Piri seasoning

1 litre hot fish or chicken stock

500g clams, cleaned

8-12 raw prawns

100g frozen peas, defrosted

2 very large tiger prawns, butterflied

few sprigs of fresh oregano, leaves roughly chopped

1 lemon, cut into wedges

Heat the olive oil in a paella pan or a very large frying pan. Add the onion, garlic, chorizo and red pepper, and sauté until the onion has softened.

Stir in the rice for a minute or so until it is coated in the oil, then add the wine, saffron, piri and enough stock to cover the rice (about two-thirds of the measured quantity). Stir well and bring to a simmer. Allow to gently cook for about 10 minutes, stirring occasionally to prevent the rice sticking to the bottom of the pan. Add some more of the stock if it is being absorbed too quickly.

Stir in the clams, 8-10 prawns, peas and season with salt and pepper. Pour over the remaining stock, cover tightly with foil and leave to gently cook over a low heat for about 10–15 minutes, until the rice is tender and the seafood is cooked through (the clam shells should be open).

Meanwhile heat a drop of oil in a separate pan. Add the very large prawns and fry until cooled through and opened up.

Sprinkle the oregano over the paella and place the lemon wedges and butterflied large prawns on top and serve.

PS…

To clean the clams, wash well under cold running water, discarding any open shells that don’t close when tapped. It is also worth remembering that any shells that haven’t opened once the paella is cooked, should be discarded.

 

In the Mood for Holiday Food

IN THE MOOD FOR HOLIDAY FOOD

Hooray – I’ve booked a summer holiday and am off to stay in a villa in Andalucia with my family in a few weeks. Can’t wait. I love Spain and their delicious cuisine.

We’ve chosen go self-catering in a villa, as in my opinion they’re best sort of holidays. My husband and I have two small children that require a whole pile of organizing, and if we’re stay in a hotel just getting them dressed to go to the restaurant each night is a challenge in itself, let alone trying to make it to dessert before they turn into little monsters.

With the option of sitting down and enjoying a chilled out meal in the comfort of our own villa, at a time that suits us seems to be the best solution. It’s also a brilliant way of getting to cook with some delicious local ingredients, which for me makes the whole experience an exciting challenge.

Of course, holidays are all about relaxing so when it comes to the actual cooking, simple to prepare dishes are essential, keeping time in the kitchen to a minimum. I have recently written some holiday food recipes for villarenters.com for their new collection of Gastro Villas. It’s well worth visiting the site, whether you’re looking to book a holiday or to check out some of my holiday food recipes, for Spain, France and Italy.

Oh – and of course I mustn’t forget to say – your weekly alcohol allowance is on hold when you’re on holiday, so make sure you enjoy the fantastic wine matches selected by my good friend the wine expert Susie Barrie from Winchester Wine School.

Below is one of my favourite Spanish dishes including wine matches from the Villarenters site, that I made for Susie and her fellow wine expert husband Peter Richards a couple of weekends ago which went down a treat. I will certainly be making it again when I am on holiday.

SEAFOOD PAELLA

Don’t let the long list of ingredients put you off this recipe, there is very little preparation to do. If you don’t have a paella pan, a large frying pan will be fine. However , it’s well worth picking a paella pan if you ever see one on your travels as they are really cheap, come in all sizes and are light weight enough to take home.

You can cook the paella on the hob or you can even place the pan on the barbecue outside.

serves 4

2 tbsp olive oil

1 onion, chopped

2 cloves of garlic, crushed

1 red pepper, sliced

300g paella rice

1 large glass of white wine (about 250ml)

a large pinch of saffron strands

1 tsp smoked Spanish paprika or standard sweet paprika

1 litre hot fish or chicken stock

500g shellfish such as mussels and/or clams, cleaned

8-12 raw large prawns

2 small-medium squid, cleaned and cut into rings

100g frozen peas, defrosted, or fresh green beans chopped

1 small bunch of flat-leaf parsley, chopped

1 lemon, cut into wedges

Heat the olive oil in a paella pan or a very large frying pan. Add the onion, garlic and red pepper, and sauté until the onion has softened.

Stir in the rice for a minute or so until it is coated in the oil, then add the wine, saffron, paprika and enough stock to cover the rice (about two-thirds of the measured quantity). Stir well and bring to a simmer. Allow to gently cook for about 10 minutes, stirring occasionally to prevent the rice sticking to the bottom of the pan. Add some more of the stock if it is being absorbed too quickly.

Stir in the mussels, clams, prawns, squid, peas and season with salt and pepper. Pour over the remaining stock, cover tightly with foil and leave to gently cook over a low heat for about 10–15 minutes, until the rice is tender and the seafood is cooked through (the mussel and clam shells should be open).

Sprinkle over the parsley and place the lemon wedges on top and serve.

PS…

To clean the mussels and clams, wash and scrub under cold running water, discarding any open shells that don’t close when tapped. It is also worth remembering that any shells that haven’t opened once the paella is cooked, should be discarded.

If you want to make a Paella Mixta, then add 100g of thickly sliced or chopped chorizo and 4 boned and roughly chopped chicken thighs to the sautéed onion. Cook until the chicken is golden. Add the rice and follow the recipe as above, cutting down on the quantity of seafood.

Susie Barrie’s wine selection…

Wine Option One:

Albariño is the ultimate Spanish seafood white. Deliciously crisp and herbal in style it will perfectly off-set the richness of the rice and bring out all of those enticing flavours of the sea.

Wine Option Two:

A grassy Verdejo from Rueda is the Spanish equivalent of a punchy New Zealand Sauvignon Blanc and it has just the right mix of crunchy, green flavours to complement this Spanish seafood classic.

Latest Tweet

  • @appletreeang Yes The Flexible Vegetarian came out recently. Perfect addition for a Christmas wish list.

    Retweet Reply Favorite

From My Blog

rss
  Packed full of festive spices, stem ginger and ginger wine this rich and fruity Christmas cake is a real treat. This recipe was originally featured in a feature I did for Waitrose Food magazine November 2015.  Makes 1 X 25cm round cake   700g mixed currants, raisins and sultanas 200g soft dried apricots, quartered […]

The Gorgeous Kitchen

Next time you are flying from or travelling through London Heathrow’s Terminal 2, then please do come and visit this stunning restaurant and room with a view. Order some of my recipes from our innovative menu’s using fresh, seasonal produce or relax with a drink at our stylish bar.