Monday, March 8, 2010
It's a long weekend in Adelaide and the weather is fairly miserable. As sad as it is to see summer go, I'm quite welcoming of a bit of cold and wet and getting my trackies back on; I'm even tempted to pull out the ugg boots... I was so excited about this long weekend because we made no plans. The entire weekend was all ours to do with as we please - and for me that meant spending some time in our kitchen - which has exactly 15 days left until it gets replaced completely. I am so excited!!
So on Sunday while Jared played golf I pulled out all my cookbooks and started searching for something to cook for dinner. Absolutely nothing was jumping out at me except risotto, and even that wasn't inspiring me too much. After searching for risotto recipes I found a paella recipe that I thought seemed really yummy. It's a bit of a faux paella recipe. I don't have the special pan or the special rice, and I don't eat prawns so I ommited them too...
I found this recipe on an Australian cooking website called Taste. I love this website because it is so easy to use and I generally find what I'm looking for. Plus, many people write reviews of the recipes which really helps when you decide to make it too. For example, for this paella recipe one reviewer said to use medium grain rice as it absorbs the flavour better than long grain, another said to use more stock, another suggested saffron and chilli is a great addition. I took on all of this advice and my paella was perfect. I even got the crust on the bottom! Jared said it's the best Paella he's had outside of Spain. Isn't he a sweety!? I assume he hasn't ever eaten Paella except when in Spain but I will definitely be making this again. The whole meal took about 45 minutes to prepare, cook and have it on the table! And the colours were magnificent. I was very impressed!
also, HAPPY BIRTHDAY MUM!!! xx
250g chorizo sausage, sliced
1 tablespoon Olive Oil
500g chicken thigh fillets, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely diced
2 teaspoon turmeric
3 teaspoons ground cumin
1 pinch saffron
3 small hot red chillis
1 1/2 cups long-grain white rice
400g can chopped Italian tomatoes
3 cups chicken stock
1 cup frozen peas
1/2 cup flat-leaf parsley leaves, roughly chopped
Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate.
Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic, chilli and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.
Add turmeric, cumin, rice, saffron, and tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 30 minutes, stirring occasionally, or until rice is tender.
Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.
Posted by Elizabeth and Jared