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Serrano Ham Paella

This recipe for Serrano Ham Paella has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Serrano 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.

Ingredients for Serrano Ham Paella

24 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

How to make Serrano Ham Paella

  • Prepare the vegetables: peel and finely chop the onion. Peel and crush the garlic. Deseed the peppers and chop, peel and chop the tomatoes.
  • Heat 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 and softened.
  • Meanwhile 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.
  • Add the chopped tomatoes to the paella pan and cook for a further 5 - 8 minutes.
  • Add the rice to the pan and cook on a high heat for 5 minutes, don't worry of the rice sticks a little or goes black.
  • Add the stock and the spice paste to the pan, stir well then lower the heat and cook for 20 minutes.
  • Add the Serrano ham to the pan and stir testing the rice, adding a little more water if necessary.
  • Cook for a further 5 - 8 minutes until the rice is tender and has absorbed the majority of the stock.
  • Serve topped with a few olives and fresh bread to soak up the juices.

The ideal tipple with this dish is chilled fino sherry to compliment the saltiness of the ham.

Serrano Ham Paella Serrano Ham Paella
Serrano Ham Paella Serrano Ham Paella
Serrano Ham Paella Serrano Ham Paella

Orce Serrano Hams

Published with permission of Orce Serrano Hams