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Fiery seasoning
One of the most famous Spanish dishes is paella,
a dish of rice and other ingredients including
saffron, poultry and seafood, served in a pan.
Other Spanish specialities are gazpacho, a chilled
soup made from onions, peppers, tomatoes and garlic,
'arroz negro' - rice with squid - and 'cocido',
a Castilian soup. Tapas are a typical feature
of Spanish cuisine - they can range from simple
pieces of cheese or olives to meatballs in a fiery
sauce.
Paella
Ingredients (Serves 6):
6 shelled king prawns
120 g mussels
100 g cockles
1 red pepper
1 shallot
1 clove garlic
1 beef tomato
½ chilli
1 unwaxed lemon
6 chicken drumsticks
salt
black pepper
paprika
2 tbsp oil
100 g round grain rice
fennel seed
saffron strands
400 ml fish, poultry or vegetable stock
80 g peas (frozen)
Method:
- Cut the king prawns open down the back and
remove the intestines. Then wash the prawns
and drain well.
- Scrub the cockles and mussels under cold running
water, discarding mussels that are already open.
- Core the red pepper and cut into strips. Wash
and prepare the shallot and cut into rings.
Finely chop the garlic. Skin the tomato, remove
the core and dice the flesh. Cut the chilli
into fine rings and the lemon into half-slices.
- Season the chicken drumsticks with salt, black
pepper and paprika, sear in hot oil in a paella
pan and remove.
- Put the onion, garlic, chilli and red pepper
into the pan and allow to brown briefly. Then
add the washed rice, season with the salt, fennel
seed and saffron, pour the stock on top and
simmer gently.
- Add the chicken drumsticks, prawns and mussels
to the rice mixture, and scatter the peas in.
Mix in the diced tomato.
- Put the paella into an oven preheated to 180ºC
and cook for about 30 minutes, until the liquid
has been absorbed and the rice is al dente.
- Garnish the finished paella with slices of
lemon to serve.
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