Originally published: Thursday, June 14, 2012
While poor Jamie Oliver has attracted the wrath of a nation, I managed to get away with my version of "Pie-Ella". There are no mountains, there is no sea, there is not even a pinch of tradition, but ¡Dios mío! it tastes great!
Taking a traditional celebration of the mountains and the sea, removing the tradition, the mountains and the sea, and turning it into mid-week WOW* supper.
*War on Waste
The plea... guilty, but unrepentant...
Your honour, I swear I had no idea what I was doing when I opened the fridge. I was day-dreaming about a trip I had to Majorca in the distant past. My personal rain cloud accompanied me, and how! The island suffered the worst storms and floods in decades - just for those couple of weeks I was on holiday. However, I remembered a plate of golden paella I ate there, shivering on a sheltered terrace watching a feeble sun battle in vain against storm clouds. It was utter comfort food.
|Hi! Remember me!|
Perhaps that's why I turned away from the straight-and-narrow of my go-to creamy chicken curry for this quick and easy mid-week supper. This week’s budget doesn’t run to prawns and rabbit, but I am pretty sure that paella evolved from humble origins, making the most of available ingredients. Plus, one pan, and about 30 minutes - what's not to love?
|One pot, 30 minutes - what's not to love!|
Anyway, back to the fridge, which revealed the remains of a cooked chicken – yawn... However, the fridge also held a jar of pimentos del piquillo (sweet roasted red peppers – widely available) which can add sunshine to any dish, as well as a nub of chorizo left over from the Cornish-ish pasties last week and I found myself taking a detour. “I can resist everything - save temptation”, as one of my fellow countrymen put it so beautifully.
The witness for the defence
Your honour, I call my rice-hating beloved who shovelled three helpings into his mouth while sighing rapturously – ok so he’d missed lunch but even so! Perhaps I should offer some to the paella police or would that compound the crime with bribery?
For 4 servings you will need...
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1 fat clove of garlic, crushed
50g chorizo, cut into fat slices then halved
2 large ripe tomatoes, cut into bite-sized pieces
4 pimentos del piquillo, roughly chopped
1 green pepper (or sweeter yellow pepper if you prefer), cut into strips
75g fresh or frozen petit pois, or sugar snap peas
400g cooked chicken, cut into bite-sized pieces
250g paella rice (from your deli – a great store cupboard standby)
600mls good quality chicken stock, hot
100mls dry white wine
½ teaspoon finely chopped fresh thyme
Freshly ground black pepper
1 tablespoon finely chopped fresh flat-leafed parsley
1 Heat the olive oil in a large frying pan over a medium heat. I used a 30cm (12 inch) pan for this recipe – in a paella you are aiming to get as much rice as possible in contact with the pan. Add the onion and cook until softened without colouring (about 5 minutes). Add the crushed garlic and the chorizo and cook for a further minute. Add the tomatoes, pimientos del piquillo, green pepper, peas, chicken and rice and stir together for about a minute.
2 Now add the hot stock, dry white wine, thyme and pepper. Stir to mix and turn down the heat to a gentle simmer. Cook until all the stock has been absorbed by the rice, the rice is tender and the mixture is no longer soupy (about 20-25 minutes). Removed from the heat and cover with a clean tea-towel for about 5 minutes before sprinkling with the fresh parsley and serving on warm plates. The sign of a good paella – whether WOW* version or the traditional version – is the socarrat – the delicious golden crust of rice at the bottom of the pan – the bit that everyone fights over.
|No mountains, no sea, no tradition, but rather tasty!|