recipe for Serrano Ham Paella 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
ham and Paella are synonymous with Spain. This quick
and easy paella variation combines all that is most
enjoyable about Spanish cuisine: great flavours, rich
colour, simple preparation and social enjoyment. Serve
as a tapas dish, racione or satisfying lunch.
for Serrano Ham Paella
slices freshly carved Serrano ham, cut into thin strips
2 medium onions
5 cloves garlic
3 green peppers
4 medium tomatoes
1 litre chicken stock
400g paella rice
1/2 teaspoon saffron strands
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
3 tablespoons olive oil
Handful green olives
to make Serrano Ham Paella
the vegetables: peel and finely chop the onion. Peel
and crush the garlic. Deseed the peppers and chop,
peel and chop the tomatoes.
the oil in a large paella pan and add the onion. Sauté
until soft without browning for about 5 minutes. Add
the crushed garlic and green peppers and cook gently
for about 8 minutes until the peppers have darkened
in a mortar, crush the saffron strands and mix with
the thyme and pepper, add a little of the chicken
stock and mix to a paste.
the chopped tomatoes to the paella pan and cook for
a further 5 - 8 minutes.
the rice to the pan and cook on a high heat for 5
minutes, don't worry of the rice sticks a little or
the stock and the spice paste to the pan, stir well
then lower the heat and cook for 20 minutes.
the Serrano ham to the pan and stir testing the rice,
adding a little more water if necessary.
for a further 5 - 8 minutes until the rice is tender
and has absorbed the majority of the stock.
topped with a few olives and fresh bread to soak up
ideal tipple with this dish is chilled fino sherry to
compliment the saltiness of the ham.
with permission of Orce