Testing, testing is this thing still on? It’s been a while… but you don’t need me to point out the obvious. What’s that? Where have I been you ask? None of your business… but I’ll tell you anyway. One would like to say I’ve been hanging out in Mexico stuffing my face with mind blowing Taco’s, one would also like to say I’ve been in mountains of Tibet on a journey of self discovery, or maybe I was in the the jungles of Thailand living off the land. Although they sound good they are all lies. The closest I’ve come to Mexico is the couple of cartons of corona I have sitting in the fridge, the closest I’ve come to Thailand is the Thai restaurant I ate at the other night and as for the mountains of Tibet…… I’ve got nothing.
Enough about that crap, lets talk rice. You all know rice is amazing in it’s own right, but some countries have mastered the art of kick arse rice. Which country am I referring too? Spain of course. The title is a dead give away that today we are here to talk about Paella. Paella is the Spanish version of the Sunday roast but I’m not going to crap on about the origin of Paella mainly because I’m no expert… but I did get one massive tip from a friend… Basically if you add Chorizo to your paella you instantly get added to the Spanish mafia’s hit list… Chorizo is loosely translated to ‘not ever in the paella…ever’. What else is there to know? Grab yourself a cold beer, find some friends (or be a pig) and dig in… I guess you could substitute the beer with the wine if you’re that way inclined. As with any cooking, use good ingredients, it really does make all the difference.
All this writing has made me hungry and in need of a beer…
I’ll be back… not sure when but rest assured I’m not dead. Go out and make this now, I promise it is amazing.
45 minTotal Time
- 800ml veggie stock
- 1 brown onion - diced
- 3 garlic cloves - diced
- 1 red capsicum - diced
- 3 tomatos - diced
- 6 tablespoons olive oil
- 3/4 cup of rice
- 200g mussels
- 12 prawns (little or big, you choose)
- 1/4 teaspoon saffron
- 1/3 cup baby peas
- 1 teaspoon paprika
- Place the paella pan over low heat, add the oil, onion, garlic and simmer for 5 minutes until the onion begins to soften.
- Add the diced capsicum and diced tomato and continue to simmer for a further 5 minutes.
- Season with a pinch or two of salt, add the paprika and saffron.
- Add the rice and cook stirring occasionally for 5 minutes.
- Turn the heat up to high and add the stock, once it begins to boil reduce the heat back to medium and check if any more salt is required.
- Let simmer for 20-25 minutes (adding more stock or water if it runs out). You want the rice to be cooked but still have a little bit of a bite, don't over cook it.. you'll cry.
- Add the peas and give a gentle mix then add the prawns and mussels, cover and cook for 10 minutes until the seafood is cooked.
- Turn off the heat, sit back and marvel at what you've just created... but only for 5 minutes.
- Why are you still staring? Serve with the lemon wedges, a nice cool beer and start stuffing your face.