*confused*
I was planning to make some paella. It’s a recipe from Bill Granger found in this month’s delicious magazine. In the recipe it says, serves 6, but I halved the recipe and eat it for 2 days instead. 
That’s the problem of eating alone and planning to cook something big, literally.
Paella is a rice dish, originally from Valencia, Spain where it is eaten especially on Sundays and during the Falles. There are many variations of it with different ingredients. The name paella is the word for “frying pan” in Valencian (from Latin patella). However, the dish has become so popular in Spain that the word paellera is now usually used for the pan and paella almost exclusively for the dish. In the Valencia area, nevertheless, the name paella is commonly used for both the pan and the dish. Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice, saffron, and olive oil.
Paella is generally cooked in a paella pot, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil and the rice is added so as to be suffused in the oil. Boiling stock is then added to the paella pan, and reduced by boiling. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. The paella is ready to be served after having cooled for several minutes.
from wikipedia
Prawns and black mussels
Serves 6
1/3 cup olive oil
1 chorizo sausage, thinly sliced
200g eschalots, diced
2 garlic cloves, crushed
2 tsp sweet or smoked paprika
1/2 tsp cayenne pepper
500g Spanish Calasparra rice (or use arborio)
400g can chopped tomatoes
1/2 tsp saffrom threads, soaked in 1 tbsp water
1 red capsicum, roasted, peeled, thinly slced
1.5 L chicken stock
300g green beans, chopped
18 large raw prawns, peeled (tails intact), deveined
300g black mussels
2 tbsp chopped parsley
lemon wedges to serve
Place 2 tsp olive oil in a large saucepan over medium heat. Add sliced chorizo and cook for 5 minutes or until the chorizo is crisp. Remove and set aside. Reduce heat, add remaining oil. Add eschalots and spinkle with sea salt. Cook, stirring for 5 minutes or till soft. Add garlic, paprika and cayenne and cook for another minute. Add rice, stir to coat the grains with the oil. Add tomatoes, undrained saffron, capsicum and stock. Bring to the boil and reduce the heat to low, cover and cook, stirring occasianally for 15-20 minutes, until rice is almost tender
Add green beans, prawns and black mussels and return chorizo to the pan. Cover and cook for another 10 minutes, or until the mussels have opened and the prawns are cooked through. Discard any mussels that haven’t opened after this time. Stir through parsley, season to taste with salt and pepper and serve with lemon wedges.
The problem with mine is, I thought it looked like a risotto more like paella. Although both seems similar to each other, well, can’t blame much since I used arborio rice. Haha. Well, next time I’ll make proper risotto
Categories:
give you a small tip… you should have used pemiemto instead of the roasted capiscum but i guess it would be kinda hard to find canned pimiento in malaysia though…and try adding a can of pitted black olives the next time you cook, and you can find the chorizo brand “El Ray” over there thats the best…. you wont regret it ;)….anyway judging from the photo of the finished dish you just need a lil bit more tries cookin it…also the best pan to cook paella in is a “paellera” that keeps the heat consistent.
