Scratch

Here you will find older scratches, musings and other detritus that once were located on the front pages, but have now faded.

Filed away here to collect dust and cobwwwebs in perpetuity, links may break, facts may change and data may corrupt.

On occasion I may come down here to tidy, but for the most, I prefer to leave the past where it lies.

 

Paella

Nummy Paella. The wonderful thing I've always found about Paella is that no two places make it the same. It is very flexible so if you don’t have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar.

Serves: 4

Preparation time: 20 minutes for shellfish.
Cooking time: 25 minutes

Ingredients
1 small onion, finely chopped
1 green pepper, finely chopped
½ red pepper, boiled until soft and then cut into long thin strips
2 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
100g peas, cooked
200g prawns
200g small clams
200g squid
12 mussels
350g rice (I prefer to use long grain)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands
a sprig of parsley, finely chopped
olive oil
About 800ml water

Instructions
Prepare the mussels, clams and prawns as required.

Heat some olive oil in a large frying pan.

Add the onion, green pepper and carrot and fry gently for about five minutes.

Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.

Add the rice and stir well to make sure that it is thoroughly coated.

Add water (or stock), clams, garlic, saffron, and parsley and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes.

Add the prawns mussels, peas and red pepper and leave for another ten minutes - checking that it has enough water.

Once the rice is cooked and the mussels have opened, it is ready to eat.

28 Jan 2006 20:20 | (0) comments | Recipe

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