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Coconut oil recipes
26

Recipe is adapted from Linda Tubby’s Spanish Country Kitchen, makes 8 servings and changed to ensure the olive oil is not damaged in the high initial heat in the pan and saffron is applied correctly to the dish so that the colour is present in the initial stages of the cooking process and the aroma is enhanced with additional two tsp of ‘Saffron Olive Oil’ by Eden Aromata.

 
      • 15-inch paella pan
      • 1/8 cup sunflower oil
      • 1/8 cup of Olive Oil
      • 1 chicken breast, skin and bones removed, cut into pieces
      • 12 to 16 tiger prawns, unpeeled
      • 12 to 16 manila clams, scrubbed
      • 8 to 12 green-lipped or black mussels, scrubbed
      • 1 red bell pepper, seeded and cut into long chunks
      • 2 small hot chorizos (picante), skin removed, flesh cut into 1/2-inch pieces
      • 2 tomatoes, peeled, seeded, and chopped
      • 1 tsp sweet Spanish paprika (pimenton dulce)
      • 3 tsp of home grade EdenAromata 'Saffron Olive Oil'
      • 5-1/2 cups chicken stock
      • 1 cup cooked white Spanish beans (alubias) or butter beans
      • 1 cup green peas
      • 2 cups bomba or other short grain paella rice, unwashed
      • coarse sea salt

paella

Heat the sunflower oil in the paella pan set over a large burner or a preheated outdoor grill. We use the sunflower oil because it is better for high temperture cooking than the delicate Olive Oil. If the stove-top burner is not large enough, straddle the paella pan over two burners, making sure that the paella pan is constantly rotated. Add the chicken and sauté on all sides until golden. Set aside on a platter.

Add the red bell pepper and chorizo and sauté until chorizo is fragrant and slightly crispy. Add your Olive Oil now. Add the tomatoes, paprika, and salt. Add two tsp of HomeGrade 'Saffron Olive Oil' Stir until combined, then add the stock. Bring to a boil, then lower the flame so it simmers gently for 15 minutes.

Add the Spanish beans or butter beans, and pour in the rice (traditionally in a form of a cross). Stir everything in the pan thoroughly. Once mixed thoroughly, do not stir again. Add the chicken, prawns, clams, and mussels. Once the seafood is cooked — prawns have turned pink and the shellfish have opened — ladle them out into a platter and set aside. Continue to cook the rice over medium to low heat. Add the green peas when very little liquid is left in the pan.

Increase the heat to high for a short time to create the golden crusty socarrat. Add the prawns, clams, and mussels back into the pan and another two tsp of 'saffron olive oil' . Remove from the heat and leave for 5 to 10 minutes. It’s important to serve the paella warm, not hot. during this period the saffron will react with the water content in the mix and starts doing its magic and tha aroma comes out.

Cooking notes
  1. If the stove-top burner is not large enough, straddle the paella pan over two burners, making sure to rotate the paella pan constantly.
  2. To avoid overcooking the seafood, ladle them out into a platter and set aside once they are cooked and then add them back into the pan once the rice is cooked.
  3. Cook the rice over medium to low heat until all the liquid is gone or very little is left.
  4. Adjust the amount of green beans, fava beans, butter beans and green peas according to availability. Do the same with the seafood.
  5. A good paella pan is one that is made of steel, not stainless steel, which needs to be seasoned with oil for proper care.
  6. Use bomba or other short grain paella rice whenever possible. An excellent brand is Matiz.
  7. Seafood paella goes well with a delicious red Spanish wine like a Rioja or even with a white wine like an Albariño
 
Paella
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