A fright on the tiles: a paella recipe without the drama. The first time I attempted to cook authentic paella, I almost killed my guests.
I had prepared everything perfectly. I borrowed a huge paella dish from my friend Jason Lowe, a food photographer who knows how to do these things properly, and built a wood fire on the patio in our back garden. I quite forgot that the patio is made of cheap Chinese slate, containing pockets of air that expand, and eventually explode, when heated. Tum-te-tum, on I pottered, oblivious to the mounting danger. Once the embers were glowing orange, I rested the pan on top, poured in lashings of olive oil and sweated down my “sofrito” of garlic, onion and peppers.
They stood around the fire oohing and aahing and then: BOOM! The guests ran screaming, like Pompeians fleeing Vesuvius. Food - Recipes : Catalan fish stew. Food - Recipes : Baked Spanish risotto. Our 10 best Spanish recipes. Ajo blanco (almond soup) with melon The ideal spring starter, equally lovely as a refreshing lunch on a hot summer's day.Seasonal Spanish Food by Jose Pizarro (Kyle Books) Serves 460g crustless, day-old white bread, in rough pieces750ml water275g blanched whole almonds1 garlic clove, chopped12 tbsp extra virgin olive oil3 tbsp sherry vinegar, or to tasteSalt¼ melon, (kharbouza, cantaloupe or honeydew) deseeded and cubed 1 Soak the bread in the water for around 15 minutes until the pieces are soggy, then put the softened bread and the water in a food processor with the almonds, garlic and olive oil and blitz until smooth.
Season to taste with sherry vinegar and salt. Transfer to a lidded container and refrigerate until the soup is well chilled; this will take 2-3 hours. 2 Give the soup a stir and adjust the seasoning if necessary. Tortilla de patatas Spain on a plate. 1 Heat the sunflower oil in a deep-sided pan for 5-10 minutes over a medium to high heat. Galician octopus Seafood paella. Food - Recipes : Braised squid stuffed with chorizo and rice. Food - Recipes : Merluza à la Gallega. Cooking For Others: Marbella’s Comeback. EVENT: A Weekend Away with FriendsVENUE: Kate’s House, Hudson ValleyPARTY SIZE: 10TYPE: Friday Night Post-Drive DinnerMENU: Chicken Marbella; Orzo; Milk Bar Compost Cookies According to my mother, for a while in the 1980s, Chicken Marbella was all the rage.
The Silver Palate Cookbook came out, and filled as it was with creative, delicious, and dinner party-worthy dishes, the surprising ingredients (prunes, capers, brown sugar??) And winning flavor combination of Chicken Marbella meant that it was served at party after party back then When Kate invited a bunch of us out to the country for a weekend, like Phoebe before me, I volunteered to bring dinner. I thought Friday night was the best for my contribution; it would mean we wouldn’t have to go into town after arriving and we’d have time to relax at the house following the day of work and the drive. As I unpacked the chicken and set water to boil for orzo, everyone opened beers and settled into the weekend. Food - Recipes : Chicken with rice (arroz con pollo) Food - Recipes : Lamb-stuffed aubergines with Moorish spices and Manchego cheese. Food - Recipes : Slow-cooked squid and chorizo stew. Food - Recipes : Baked Spanish risotto. Food - Recipes : Seafood pearl barley paella. Food - Recipes : Mixed paella.
Spicy pisto - Recipes. Food - Recipes : Chicken with chorizo, peppers and sage with spiced aubergine. Food - Recipes : Lamb shoulder pastilla, baked beetroot, salsa verde, ewes’ milk curd. Food - Recipes : Lamb-stuffed aubergines with Moorish spices and Manchego cheese. Food - Recipes : Roasted sea bass with chorizo, red onion and cherry tomatoes. Food - Recipes : Deep-fried chicken wings al ajillo with braised peas and serrano ham with eggs.
Chicken Basque - Chicken. The delicious combination of chicken and rice, olives and peppers is typical of all the regions around the western Mediterranean but, to my mind, this Spanish version, with the addition of spicy chorizo sausage and a hint of paprika, beats the lot.
My interpretation of it also uses dried tomatoes preserved in oil to give it even more character. This recipe will provide a complete supper for four from the same pot – it needs nothing to accompany it! Serves 4 This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken. Start by seasoning the chicken joints well with salt and pepper. Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden colour on both sides. After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some colour. Food - Recipes : Spicy lamb albondigas (meatballs) Food - Recipes : Piri-piri prawns and harissa couscous. Baked Spanish risotto. David and John Brooks share this paella-style baked risotto recipe – perfect for a fuss-free family meal Ingredients 300 g cherry tomatoes 1 onion, cut into thick slices 3 cloves garlic, thickly sliced 4 tbsp olive oil 300 g risotto rice 2 x 175 g chicken breasts, or 4 x 100g chicken thigh fillets, cut into strips 250 g chorizo, chopped 1 sprigs rosemary 1 litres hot chicken stock 1 large pinches saffron 1/2 tsp smoked paprika 8 large raw prawns 1 handfuls cooked mussels Method 1.
Preheat the oven to 220C/gas 7. Tips and suggestions Look out for reduced-salt varieties of stock or make your own, instead of using cubes or granules. Food - Recipes : Griddled artichoke and red onion paella. Tapas feast: tortilla, glazed chorizo, manchego cheese, cured meats & honey, stuffed peppers, rolled anchovies.