Tag Archives: paella

Jambalaya

Honestly, the best way that I can describe this delightful supper dish is ‘a festival of fabulous flavours having a party with your taste buds!’ I was trying to describe it to my daughter, Maddie, who was not here to savour this latest culinary creation and said, ‘It’s a bit like paella but with more oomph!’ (Don’t get me wrong, I love paella and I personally think the two dishes should not compete with one another!) Anyway, then I googled it….see below. In the meantime, give it a go – flavour fiesta!

Serves 4

What you need…

Splash of rapeseed oil

4 chicken breasts, sliced

400g chorizo, chopped

2 onions, finely sliced

2 garlic cloves, chopped

2 red peppers, deseeded and sliced

2 celery sticks, chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon garlic salt

1 teaspoon paprika

1 teaspoon cayenne pepper

½ teaspoon mustard powder

A few grinds of black pepper

300g long grain rice

1 x 400g tinned chopped tomatoes

300ml chicken stock

300g raw prawns

12 mussels

12 clams

2 tablespoons fresh parsley, chopped

5 spring onions, trimmed and sliced

What to do…

Use a heavy, high-sided frying pan to place over a moderate heat. Warm your oil and add the chicken breasts, cooking until they start to brown. Then add the chorizo and cook for a further 2-3 minutes, until it starts to brown. Use a slotted spoon to remove both from the pan and set aside.

Return the pan to the heat and add the onions, cooking until softened. Tip in the garlic, peppers, celery, thyme and oregano, stirring to evenly mix. Return the chicken and chorizo to the pan together with the garlic salt, paprika, cayenne, mustard powder and black pepper. Stir well.

Then, tip in the rice, tomatoes and stock and give the whole lot a good stir. Bring to the boil and then simmer, covered, for 15 minutes or until the rice is cooked through. It’s probably worth checking every now and then just to make sure it’s not sticking to the pan. Add the prawns, mussels and clams and cook for 4-5 minutes or until the shells have opened and the prawns have turned pink.

Sprinkle with parsley and spring onions and serve. Party on!

Tip…

When I added the rice, I walked off and left it for a while, to enjoy wine-time with hubby, popping back firstly to check it hadn’t stuck and secondly to switch the hob off and add the seafood. I gave it a quick stir, rammed the lid back on and went off for another 15 minutes to enjoy wine and good company. Just before we sat down to eat, I turned the heat up high and just warmed everything through (the seafood had gently cooked in my absence!)

A bit about Jambalaya…

According to Google, Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron.

Inspired by…

Lisa Faulkner

How easy…

Very easy. Get the prep done and then it takes barely any effort at all!

 

 

 

 

Dad’s Paella

There were several drivers for starting this blog and one of them was that hardly any of my dad’s recipes were retained and he’s no longer around to share them and, he was a great cook. So, to have family favourites photographed and typed up seemed like a good plan – not morbid – the kids and their friends are already delving into the list of nearly 300 recipes that have been published so far.

Anyway, all that aside, Dad used to make great paella and his recipe was actually retained. I have no idea whether it’s authentic but it’s oh-so tasty – intensely flavoured to savour the images of beachside chiringuitos basking in the Mediterranean sunshine – absolutely delicious!

Serves 6

What you need…

Splash of rapeseed oil

8 chicken thigh fillets

2 medium onions, chopped

3 cloves of garlic, chopped

1 red pepper, chopped

100g pancetta, chopped

70g chorizo, chopped (optional: I can’t stand the stuff so left it out)

4 large tomatoes, chopped

600ml hot water from the kettle

2 chicken stockpots

250ml dry white wine

2 bay leaves

Sea salt and black pepper

2 mugs long grain rice (about 450g)

Saffron

24 fresh mussels, cleaned

2 fresh squid, thinly sliced

500g clams (I couldn’t get fresh so used ‘Big & Juicy Delicious Clams’ by the Big Prawn Company, Waitrose)

250g raw king prawns

1 mug frozen garden peas

A handful of parsley, chopped

Lemon wedges, to serve

What to do…

First, make your chicken stock by using a balloon whisk to help dissolve the chicken stockpots into the hot water from the kettle. Set aside.

In a large frying pan (I don’t get on with paella pans – the rice always sticks) heat the oil over a moderate heat and then sauté the chicken until golden brown.

Chuck in the onions, garlic and red pepper. Add in the pancetta and chorizo, if using, and sauté until soft.

Chuck in the tomatoes, chicken stock, wine and bay leaves. Season with salt and pepper. Stir everything together.

Add the rice, some saffron, the mussels, squid and clams, if they’re fresh. If however you’ve bought pre-cooked clams like I did, hold them back until later.

Cook for 15 minutes, stirring occasionally and checking on how the saffron is colouring the rice, adding a little more if you would like a deeper yellow colour.

This is also a good time to pour yourself a glass of Rioja to enjoy, together with the fabulous cooking aromas, during the rest of the paella preparation.

Finally, add in the cooked clams, prawns, peas and parsley, cooking for 10 minutes or until the prawns have turned pink.

Serve flamboyantly if possible (I just feel that paella deserves some kind of a grand entrance) with lemon wedges to a group of chattering family and friends with several glasses of good Rioja!

Tips…

The quantity of mussels, clams and prawns is obviously taste-dependent. One of the joys of this recipe is that you can adapt the ingredients to suit your personal preferences, hence the many varieties of paella available.

My dad added to the bottom of the recipe, ‘Cooked lobster is supposed to go in this as well’, but I don’t think it needs it and that this is a flamboyant step too far!

Dad's Paella 2 w

Inspired by…

Dad

How easy…

Very easy and very relaxed to make as well as such a delight to enjoy.