Thursday, February 18, 2010
We made it - paella
Paella is one of my favourite dishes. It is a very traditional dish and there are many versions. Frank Camorra from Movida says that a paella is an outdoor dish, cooked over a bed of coals, and it is customary in Spain for men, rather than women, to make paella. His version, in his superb Movida cookbook, includes white rabbit, mussels, king prawns, periwinkles, squid and firm-fleshed fish. It is a reasonably complicated and time-consuming dish.
But there is also a place for an easier version of paella. Although purists may scoff, and argue that this is not a traditional paella but more of a tomato and rice-based dish, it is still a way to enjoy the flavours of paella on a busy weeknight. And so it was that the first dish I made from this month's Donna Hay Magazine in the We Made It challenge was the chicken, prawn and tomato paella dish.
It was extremely easy to make and absolutely delicious. Next time I would add some chorizo for some extra flavour and spice. I'm sure this moves the dish even further away from traditional paella. But, call it what you will, I urge you to make this dish: it is wonderful!
Chicken, prawn and tomato paella
Recipe from Donna Hay magazine, issue 49, Feb/Mar 2010
1 1/2 Tb olive oil
1 x 200g chicken breast fillet, trimmed and chopped
200g green (raw) prawns, peeled, tails intact
1 small brown onion, chopped
2 cloves garlic, crushed
1/2 tsp chilli flakes
1/2 tsp smoked paprika
3/4 cup (150g) medium-grain rice
1 x 400g can diced tomatoes
1 1/4 cups (310ml) chicken stock
flat-leaf parsley leaves and lemon wedges, to serve
Heat 1 Tb of the oil in a medium non-stick frying pan over high heat. Add the chicken and prawns and cook for 4-5 minutes or until golden and cooked through. Set aside and keep warm.
Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened. Add the rice, tomato and stock, reduce heat to low and cover with a tight-fitting lid. Cook for 20-25 minutes or until the rice is cooked. Stir through the chicken and prawns and cook for a further 1 minute. Top with parsley and serve with lemon wedges. Serves 2.