recipe has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
paella has to be one of Spain's most famous dishes.
It is a rice dish cooked in a large shallow pan with
seafood, vegetables, herbs and spices - the most important
being saffron which gives the rice that lovely golden
colour. When people think of paella, they almost always
imagine the seafood variety although traditionally it
was made with rabbit, chicken and pork. The dish originated
from the region of Valencia where it was cooked by the
men who worked in the countryside. They set a large
paella pan over a wood fire and used whatever ingredients
were to hand - meat, rice and vegetables. The dish has
hardly changed over the years although there are many
different recipes and variations. The following recipe
is for a simple seafood version.
recipe was put togther by Gayle with help from one of
her English students, Cloti, head of tourism at Orce
1/2 kilo cockles or clams
1/2 kilo squid
2 swordfish steaks
1/2 kilo fresh prawns
3 ripe tomatoes
1 red pepper
1 green pepper
handful fresh parsley
4 cloves garlic
4 strands saffron
1 kilo paella rice (short grain)
3 - 4 pints fish or chicken stock
cup extra virgin olive oil
salt and pepper
the vegetables - the peppers, onion garlic and tomatoes
should be diced into very small pieces.
the seafood - clean the mussels and cockles. Remove
the shell from the squid and slice into rings. Cut
the swordfish into bite sized chunks.
a large paella pan, heat the olive oil and then add
the onion, garlic, peppers and tomatoes.
on a moderate heat until the vegetables begin to soften
but do not allow them to brown.
the squid and swordfish to the pan and cook for a
few minutes, then reduce the heat.
steam the cockles and mussels until they are just
beginning to open, Remove them from the heat and set
the rice to the paella pan, turn up the heat and stir
the rice well allowing it to mix with the fish and
become coated with the oil. Let the rice cook for
3 - 4 minutes.
add the fish stock to the rice, stiring gently. Cook
on a high heat for five minutes then reduce the heat.
a mortar, bash the saffron strands with a little salt
and the parsley, add a spoonful of water and mix well.
the saffron and parsley to the paella pan and mix
well so it is evenly distributed.
to cook for 10 minutes stirring only occasionally.
back to the mussels and open the shells discarding
the half without the mussel in.
the prawns and cockles to the dish and cook for a
further 5 minutes.
the rice has soaked up the stock, turn off the heat
and add the mussels.
the dish with foil and allow the paella to rest for
a few minutes.
the foil, decorate with slices of lime or lemon and
the squid and swordfish
the rice and stir
and allow to rest
. . and serve
with permission of Orce