Paella
After last week’s epic Live Below the Line challenge, I have been enjoying eating milk, cheese and eggs again, but have tried to refrain from massively pigging out. However, I have particularly been looking forward to cooking something proper, so here’s what I came up with. There are a few omissions of ingredients I would have liked to add, such as onions and perhaps peas instead of spinach but that’s just because we didn’t have them in the house and I couldn’t be bothered going to the shop when we already clearly have such an abundance of food.
Paella (Serves 4, or possibly 6)
Ingredients
250g paella rice
5 tomatoes, chopped
2 handfuls of mushrooms, chopped
1 large courgette, chopped
2 big handfuls of spinach out of the garden or whatever green leaves you have to hand, chopped
3 large cloves garlic
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp colourant
small pinch saffron
chicken/vegetable stock cube
squeeze of lemon juice
Pint or more of water
Whatever seafood you have to hand – I used half a pack each of mussels and prawns.
Dash of olive oil
Method
- Heat up a slug of olive oil in the pan.
- Gently fry the garlic, onions if you have them, courgette and mushrooms.
- Add your spices, then stir through the rice until coated.
- Add enough water to cover the rice by a couple of mls.
- Add your chopped tomatoes.
- Simmer for about 20 minutes until the rice is cooked.
- Check the rice doesn’t stick and burn on the bottom. Add more water if necessary.
- When the rice is pretty much cooked, add your seafood and spinach (or peas).
- Allow to cook through gently for a couple of minutes.
- Add a squeeze of lemon juice and salt to taste, serve with freshly ground black pepper.
Eat. We found it to be really filling, so I only managed to get through about half of this portion!
this looks so good I love paella and this looks delicious even in the early stages thank you for sharing 🙂