The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in Spain. The wonderful thing with paella is that it is so versatile and you can cheat a little
Recipe for 6
The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in...
3tbsp | olive oil |
170g | risotto rice |
1 | medium sized onion, finely sliced |
85g | chorizo |
1 - 2 pinches | saffron, soaked in 250ml hot water for 5 minutes and strained |
2- 3 | breast of organic chicken |
300g | prawns, mussels and baby octopus |
110g | firm white fish, cut into 2cm cubes |
2 | fresh red peppers |
1tsp | organic paprika* (or organic smoked paprika) |
2tbsp | cooked peas |
500ml | water or stock |
salt to season | |
1/2 | lemon |
*Alternatively use 1 tbspn | Steenbergs organic paella spice mix. In fact, I used a little more! |
The delicate spices identified in the aroma of cooking paella remind me so much of wonderful family times spent in Spain. The wonderful thing with paella is that it is so versatile and you can cheat a little
Recipe for 6
Sage is a Mediterranean herb, related to the mint family, great for flavouring savoury dishes, risotto being a good example
Unctuous pearl barley risotto made with sweet parsnips from Gourmet Glow
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