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Recipe for :

Paella Valencia
 

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

With sun-baked olive groves and richly stocked deep blue waters, the lands of the Mediterranean have an abundant supply of natural ingredients.

Fresh fish and seafood, such as monkfish, red mullet, anchovies and scallops, are combined with garlic, olive oil, herbs, spices and sun-ripened vegetables to create simple yet distinctively flavoured cuisines.

Ingredients

2 crushed Garlic Cloves
4 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
3/4 tsp Oregano
3/4 tsp Thyme
1/2 tsp Black Peppercorns
1/4 tsp Ground Sea Salt
whole 2 1/2 lb Chicken, cut into portions
1lb unpeeled Shrimp
1 Lobster, cut lengthwise and into serving pieces
1/2 lb Scallops
2 Chorizo's
1 small finely chopped Onion
4 finely chopped Tomatoes
2tbsp Capers
1tsp Saffron Threads
1tsp Pimenton
900ml / 1 1/2 pints Chicken Stock
125ml / 4fl oz Dry White Wine
4 servings Spanish Paella Rice (or Short-grain Italian Rice)
1 whole unpeeled Garlic Head
1lb Mussels, in shell
18 Clams, in shell
a big handful Peas

Method
  • Mix the crushed garlic with 1tbsp of olive oil, balsamic vinegar, oregano, thyme, pepper and salt.
  • Rub over the chicken portions and leave for 30 minutes.
  • In a paella pan, or large frying-pan, heat 1tbsp of olive oil.
  • Toss in the shrimp and saute for 2 minutes until firm and opaque then put to one side.
  • Add more olive oil if needed, and saute the lobster for about 5 minutes, until opaque, then put with the shrimp.
  • Repeat with the scallops, sauteing for about 3 minutes until opaque.
  • Put to one side with the lobster and shrimp.
  • Fry the chorizo's for about 15 minutes, chop and put to one side.
  • Add more oil if needed and saute the chicken pieces until browned (About 8 minutes.)
  • Mix in the onion, tomatoes, capers, saffron and pimenton, then pour in the stock, wine, rice and more salt and pepper.
  • Wedge the head of garlic in the middle and gently simmer, covered, for about 15 minutes until rice is tender and most of the liquid absorbed.
  • Meanwhile, boil the mussels and clams in a covered pan of 150ml / 1/3pint of boiling water for 5 minutes.
  • Throw away any which do not open but keep that water!
  • With the rice done, throw away the garlic head, turn the heat up to medium and add the shrimp, lobster, scallops and peas, cooking for 5 minutes (add some of the reserved water if needed: the rice should be moist but not sloppy.)
  • Stir in the chorizos, mussels and clams for a minute.
  • Serve.

Serves 4+

Seasoned Pioneers
Seasoned Pioneers

 
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