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Spanish Paella Stock

This recipe for Spanish Paella Stock has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

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 www.orceserranohams.com

Stock - the foundation of any good paella! Spanish paella needs a good stock both to add flavour and for your paella rice to work its magic and soak up all those juices. Meat based paella's such as chicken, pork, rabbit will require a chicken stock and seafood based paella's will need a good fish stock - ask your fish monger for a monkfish head, if they have one this is ideal for a big seafood paella.

The beauty of chicken stock is that it can freeze and also utilises every part of the bird - zero wastage. It is also a handy thing to have in the freezer as there are a multitude of recipes that require a good stock. Not so much a recipe below but simply a quick guide to using that leftover turkey carcass or chicken Sunday dinner.

Ingredients for Spanish Paella Stock

1 Chicken or turkey carcass
1 Large onion
3 or 4 Unpeeled carrots
Bay leaf
Pepper

How to make Spanish Paella Stock

  • Place the carcass into a large pan and fill with water.
  • Skin the onion and quarter - add to pan.
  • Break the carrots into halves/thirds - add to pan.
  • Add bay leaf and a sprinkle of pepper.
  • Bring pan to the boil and boil for 3 - 4 minutes then simmer for 1½ hours (2 hours if using a turkey carcass).

Once the stock has cooled pour through a sieve and compost the vegetables and bay, discard the carcass. Freeze using Tupperware boxes or large freezer bags.

Perfect stock - ready for the next paella!

Spanish Paella Stock

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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