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Paella
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wizi
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Joined: 22 Sep 2005
Posts: 83
Location: Nairobi

PostPosted: Mon Jan 16, 2006 1:57 am    Post subject: Reply with quote

Great weather here today, we had a garden party and cooked a seafood paella for 10 pax! cooking paella in the open air is a communal activity, everyone pitches in andwatches the paella like a baby. Here's a foto of the seafood paella juz when it was taken off the fire and covered for the steam to cook the al dente rice.

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piroshok
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Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Mon Jan 16, 2006 7:30 am    Post subject: Reply with quote

I am sure wizi it was as delicious as it looks or looked :lol:
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Ricardo

Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Mon Jan 16, 2006 8:02 am    Post subject: Reply with quote

wizi

good gracious..! :shock: so delicious looking Razz
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Belachan
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Joined: 19 Jan 2005
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Location: Colorado, U.S.A.

PostPosted: Mon Jan 16, 2006 10:41 am    Post subject: Reply with quote

Whao! :shock: wizi, your paella Yummy yummy yummy!
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wizi
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Joined: 22 Sep 2005
Posts: 83
Location: Nairobi

PostPosted: Mon Jan 16, 2006 8:15 pm    Post subject: Reply with quote

The paella fix was for 10 pax as a starter but as main course, could probably feed 6 nicely. My paella pan diameter is around 40cm. We have a special stove that is for paella, the gas fire cooks the pan evenly. Wink

Here's the recipe

Spanish Paella recipe - Paella with seafood and chicken

You will need
3/4 kg of prawns, take out the prawn heads and dump into a stock pot
1 white meat fish (snapper, garoupa, monk fish), fillet the fish and throw the head and bones into a stock pot
8 pcs of chicken thighs de-skinned and chop to bite sized pieces
2 medium sized squid, cleaned and chopped into strips, throw the tentacles into the stock pot
3 cloves garlic minced
1 bay leaf
1 celery (optional)
1 spanish onion diced
a bunch of green asparagus cut into strips (can replace with 2 green peppers or a cup of cooked garden peas)
2 large tomatoes peeled, de seeded and chopped
500g short grain rice
1 1/4 litres hot seafood stock
large pinch of saffron - wrap the saffron with paper and toast it lightly over low stove fire until fragrance is apparent, then melt it in a little stock (make sure you don't burn the saffron, it's very easy to get burnt! Throw away burnt saffron!)
small roasted red pepper cut into strips (optional)

Firstly, to prevent panic, prepare everything prior to cooking.

1. To start, make the 1 1/4 litres of hot seafood stock by boiling the fish bone, squid tentacles, prawn heads with an onion, celery, bay leaf. Sieve the stock. (You can cheat by adding a fish stock cube to make a flavourful stock if you feel that your stock is not fishy enough)

2. Heat up the paella pan or large flat skillet (do not use wok for paella it doesn't work!) in high fire, (here's a trick) add a handful of rock salt to the paella pan and stir fry the salt on the pan for a few minutes and then remove the salt completely and throw away. Apparently this trick gives prevents the rice from getting burnt!

3. Now add some olive to the pan and fry the asparagus until tender. Then fry the headless prawns till pink and remove. Then fry the chicken pieces in olive oil to brown them and remove.

4. Now add to the pan the minced onion, garlic and the peppers and let them cook for a few minutes. Now add the squid and chopped tomatoes. Add a little more oil if required.

5. When the oil reappears on the tomatoes, stir in the short grain rice and allow to fry until the grains become a little opaque. Add the hot stock cup by cup and stir to distribute rice evenly. Add the browned chicken and saffron. Stir to mix well, then turn down the heat to minimum and leave alone - do not stir again, but occasionally shake the pan to prevent the rice from sticking to the bottom.

6. When the rice is almost cooked (taste the bottom layer and top layer rice), add the prawns and asparagus on top, shake the pan again. If the bottom layer of the rice is rock hard, then you need to add stock to keep it cooking. It's very tricky stage...

If bottom layer of rice is tenderish, but top layer is only slightly al dente (looking like the foto I posted above), do not add more stock in case the rice at the bottom explodes and becomes mushy. At this stage, when all the liquid has evaporated, you can juz turn off the heat and cover the paella pan with a sheet of newspaper and leave it to rest for 5-10 minutes.

Paella actually tastes more aromatic when eaten cooled so don't worry if you can't finish it, drink some more wine and eat spoonfuls later..

Serves 6.
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wizi
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Joined: 22 Sep 2005
Posts: 83
Location: Nairobi

PostPosted: Sun Aug 13, 2006 9:46 pm    Post subject: Reply with quote

Here's more pics of a great Valencian paella cooked with rabbit, chicken, fava beans, runner beans, artichokes, paprika, saffron, Spanish bomba rice and rosemary stalks, a traditional herb used when rabbit is being used for the paella...





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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sun Aug 20, 2006 10:41 am    Post subject: Reply with quote

RABBIT :shock: :shock:

wizi wrote:
Here's more pics of a great Valencian paella cooked with rabbit, chicken, fava beans, runner beans, artichokes, paprika, saffron, Spanish bomba rice and rosemary stalks, a traditional herb used when rabbit is being used for the paella...
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Reena
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Joined: 15 Jan 2006
Posts: 397
Location: singapore

PostPosted: Sun Aug 20, 2006 10:42 am    Post subject: Reply with quote

BTW, what is artichokes? Embarassed
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piroshok
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Joined: 23 Jul 2005
Posts: 224
Location: Melbourne, Australia

PostPosted: Sun Aug 20, 2006 11:45 am    Post subject: Reply with quote

Reena wrote:
BTW, what is artichokes? Embarassed

These

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Ricardo

Rome wasn't built in a day
Romans founded London and English discovered real food 2007 years later:)
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