Taste of Spain - Paella

Paella refers to both the dish and the specialized shallow pan in which the dish is cooked. Paella originates from the region of Valencia.

Recipes for Paella are wide and varied although the the traditional seafood and chicken version is a favourite.

Ingredients - Serves 4
8 - 10 Prawns - whole and shell on
2 Squid - cut into rings
10 - 12 Mussels - scrubbed, beards removed and must be tightly closed
2 chicken thigh or breast pieces- cut into small pieces
50 grams Chorizo - cut into small pieces
300 grams Spanish Paella Rice
1 Red Pepper - deseeded and cut into cubes
1 Tomato - deseeded and cut into cubes
1 Onion - cut into cubes
2 Cloves Galic - crushed
2 tbsp Olive Oil
800ml of good hot Chicken Stock
100 grams of Frozen Green Peas
100 ml White Wine
Salt and Pepper
Lemon Wedges for garnish
1 1/2 tsp Saffron
1 tsp Paprika

Equipment
30cm Paella Pan
Wooden Spoon
Aluminium Foil - enough to fully cover the pan

Method
Heat oil in the Paella Pan over medium heat. Add chicken pieces and fry for 8-10 minutes (less for boneless). Once halfway cooked, add chorizo and fry for another 3-4 minutes. Add onions at this stage and mix well.

Then add chopped peppers, followed by the chopped tomatoes. Mix all ingredients together. Add garlic and season with salt and pepper. Then add the rice and mix well, coating the rice with all the flavours. Add saffron and paprika. Then add white wine and cook for a few minutes. This is then followed by the hot stock, which should cover all the ingredients. Cook for 8-10 minutes or until almost all the water evaporates.

Place the seafood strategically in the pan (look at picture above for an idea). Tip: Mussels can be pushed half way into the rice mixture but needs to be placed with the opening end upright for it to open with the heat.

Sprinkle the frozen peas, lower heat (very low), cover pan with aluminium foil and let cook for a further 5-7 minutes. Turn heat off but let the dish stand for another 5 minutes without tampering or removing the aluminum foil.

And Voilà (dont think there is an equivalent word in spanish) your Paella is ready. Serve the Paella in the cooking pan garnished with lemon wedges and enjoy!!

Project Hotpot

As winter approaches I am looking forward to having some delicious hotpots. So where do one start from. I thought of putting a plan together to kickstart this project..thus project hotpot.

Equipment you will need to get you started at home are

Camper/Portable Stove











Yin Yang Pot










Skimmers









Other Equipment
Bowls and Chopsticks
Plates for Ingredients
Base for Stove

Ingredients
Sauces/Base
Hot Pot Sichuan Soup Base
Normal Soup Base
Soy sauce
Sesame Oil
Coriander
Chillies
XO Spicy Sauce
Eggs
Spring Onions

Sauce Recipes
Light Soya sauce, Very hot chilli paste, Sweet chilli sauce, Chilli oil, Sesame oil, Sesame paste, XO sauce etc – so people can make their own sauce
Soya sauce mixed with a bit of vegetable oil and a dash of sesame oil
The dipping sauce was prepared by mixing plenty of shacha sauce (Chinese barbecue sauce, made from soybean oil, garlic, shallots, chillies, brill fish and dried shrimp), one raw egg (optional), plenty of freshly chopped coriander, freshly chopped red chillies (optional), chilli sauce (optional) and Soya sauce (optional). You can also use shacha sauce, raw egg, coriander and a dash of soya sauce.

Main Ingredients
Lamb – freeze and slice paper thin (so it will curl) - For easier cutting, partially freeze the meat, or ask the butcher to cut it for you. For speedier cooking, cut meat into paper thin slices, no more than 1/4-inch thick.
Beef – same as lamb
Prawns – shell on
Fish balls
Wantons
Noodles – Ho Fun noodles
Cabbage
Tofu
Scallops

Tips
When serving a combination of meat and vegetables or tofu, cook the meat first to flavour the broth more quickly.
If making your own special homemade dip, prepare it a few hours ahead of time and refrigerate, covered, until needed. This gives the flavors a chance to blend.
To prevent running out of broth, prepare a large batch on the stove, and then add it to the hot pot or fondue pot as needed.
Keep the broth at a low simmer throughout the meal
Provide each guest with their own soup bowl for placing the cooked food.
Keep a soup ladle on hand for ladling out soup, noodles, and other food that isn’t cooked with fondue forks.
For an extra touch, provide guests with wooden chopsticks to eat their food.
Serve tea, beer, or saké with hot pot dishes.

Hotpot Night













A Yin Yang pot allows you to accomodate different people....one side contains spicy sichuan soup and the other a milder broth.














Lay table with the stove in the middle surrounded by all ingredients. Sit around the table, cook your favourites and enjoy...and the result














A couple of happy campers!!!! Camping stove...happy campers...get it !!!