Tag Archives: paella

Recipe of the Week – 8th December 2014 – Butternut Squash Paella

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This recipe is a modified and more filling variation on one of my previous recipes. I actually (and possibly controversially!) used basmati rice here for a change in texture, which gave it a bit of a pilaf feel. I have found that roasting the butternut squash in the smoked paprika intensifies the flavour nicely.

Serves 4

Ingredients

1 large butternut squash, peeled, deseeded and cut into 2cm dice.
1 medium onion red or white, finely chopped
2 medium courgettes, roughly chopped
4 tbs olive oil
1 each of red and orange pepper (or a combination of any), finely sliced
200g button mushrooms, sliced
4 garlic cloves, crushed
250g frozen peas
2 bay leaves
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp ground turmeric
Large pinch of saffron threads
300g basmati rice
150ml medium sherry (optional)
500ml hot vegetable stock (from bouillon)
A handful pitted olives, halved
3 tbs fresh parsley, roughly chopped

Method

1. Preheat the oven to 220C and place the butternut squash cubes in a large baking tray. Drizzle with olive oil and sprinkle with the smoked paprika. Roast to 20 minutes until soft.

2. Add the olive oil to a large saucepan or wok and gently shallow fry the onion for approximately 5 minutes then add the peppers and fry gently for a further 5 minutes.

3. Add the roasted butternut squash cubes, mushrooms, and diced courgette, then the garlic and the remaining spices and stir in thoroughly. Slowly add the rice and stir continuously for 3 minutes before adding the saffron and sherry.

4. Bring to the boil then add the stock and season. Reduce the heat and simmer gently uncovered for approximately 25 minutes.

5. Add the frozen peas and stir gently. Take off the heat, cover and allow rest for 15 minutes.

6. Add the olives and parsley and sprinkle with fresh lemon juice if preferred then season to taste.

Serve immediately with plenty of freshly baked crusty bread.

Recipe of the Week – 9th December 2013 – Aubergine Paella

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This is a lovely variation on the traditional paella recipe, which although I have blogged paella before, I make no apologies in including this again as this works really well and has been a big hit among the customers in my cafe. I find roasting the aubergines in smoked paprika really brings out the flavours here.

Serves 4

Ingredients

1 medium onion red or white, finely chopped

4 tbs olive oil

1 each of red and orange pepper (or a combination of any), finely sliced

2 medium aubergines, diced

3 garlic cloves, crushed

250g frozen peas

10 cherry or mini plum tomatoes, halved

3 bay leaves

1 tsp smoked paprika

1/4 tsp cayenne pepper

1/2 tsp ground turmeric

Large pinch of saffron threads

200g paella rice

150ml medium sherry (optional)

500ml hot vegetable stock (from bouillon)

A handful pitted olives, halved

3 tbs fresh parsley, roughly chopped

Method

1. Preheat the oven to 200C and place the aubergine cubes in a large baking tray. Drizzle with olive oil and sprinkle with the smoked paprika. Roast to 20 minutes until soft.

2. Add the olive oil to a large saucepan or wok and gently shallow fry the onion for approximately 5 minutes then add the peppers and fry gently for a further 5 minutes.

3. Add the aubergine cubes then garlic, bay leaves and remaining spices and stir in thoroughly. Slowly add the rice and stir continuously for 3 minutes before adding the saffron and sherry.

4. Bring to the boil then add the stock and season. Reduce the heat and simmer gently uncovered for approximately 25 minutes.

5. Add the frozen peas and chopped tomatoes and stir gently. Take off the heat, cover and allow rest for 15 minutes.

6. Add the olives and parsley and sprinkle with fresh lemon juice if preferred then season to taste.

Serve immediately with plenty of freshly baked crusty bread.

Recipe of the week – 18th February 2013 – Vegetable Paella

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I love this version of the classic Spanish paella, and find that unlike some other similar recipes there really is no feeling of absence of the seafood or meat elements and is fully satisfying. I have loosely based this upon one I had at a festival a couple of years ago.

Serves 4

Ingredients

1 medium onion red or white, finely chopped

4 tbs olive oil

1 each of red, yellow and orange pepper (or a combination of any), finely sliced

1 medium aubergine, diced

2 garlic cloves, crushed

250g frozen peas

10 cherry or mini plum tomatoes, halved

3 bay leaves

1/2 tsp smoked paprika

1/4 tsp cayenne pepper

1/2 tsp ground turmeric

Large pinch of saffron threads

200g paella rice

150ml medium sherry

500ml hot vegetable stock (from bouillon)

A handful pitted olives, halved

3 tbs fresh parsley, roughly chopped

Method

1. Add the olive oil to a large saucepan or wok and gently shallow fry the onion for approximately 5 minutes then add the peppers and diced aubergine and fry gently for a further 5 minutes.

2. Add the garlic, bay leaves and spices and stir in thoroughly. Slowly add the rice and stir continuously for 3 minutes before adding the saffron and sherry.

3. Bring to the boil then add the stock and season. Reduce the heat and simmer gently uncovered for approximately 25 minutes.

4. Add the frozen peas and chopped tomatoes and stir gently. Take off the heat, cover and allow rest for 15 minutes.

5. Add the olives and parsley and sprinkle with fresh lemon juice if preferred then season to taste.

Serve immediately with plenty of freshly baked crusty bread.