A long Sunday lunch in our backyard is one of my favourite things to do. I love soaking up the sun with good company and something delicious to eat. Over the weekend I decided to whip up something a little special, paella! Ever since travelling to Spain when I was a teenager this dish has been a particular treat that instantly takes me back to a little restaurant we went to in Cordoba.
Although paella takes a little effort when it comes to buying ingredients (because there are a lot!) and preparation, it is definitely a dish worth the attention.
I hope you give this recipe a try and if it doesn’t take you back to your own memories of this amazing country that it definitely stirs wanderlust for a trip to Spain.
Paella pan (if you don’t have one, a shallow, wide pan will also work well)
300g of bacon
1 yellow capsicum
1 red capsicum
5 cloves of garlic
Bunch of parsley
Pinch of saffron
300g of paella rice (I used aborio this time because the deli had sold out)
200g jarred capsicum
400g tin of chopped tomatoes
1L of chicken stock
12 prawns (at least 3 per person if large)
150g of squid
200g of green beans
Thickly slice the chorizo and bacon then add to the pan with some olive oil and fry for 10 minutes.
Roughly chop the capsicums, onion, garlic and parsley stalks and add to the pan once the chorizo has started to brown with a good pinch of salt, pepper and saffron. Cook on low heat for 10 minutes or until the vegetables have softened.
Roughly chop the jarred capsicums and add to the pan. Stir in the rice, coating it with all the juices from the vegetables.
Pour in the tinned tomatoes and stock then bring to the boil.
Reduce the heat, stirring constantly until the rice is almost cooked (about 15 minutes).
Add the prawns.
Finely slice the squid and green beans. Add them to the pan once the prawns have taken on a pink colour. Cook for about 5 minutes.
Chop the parsley leaves and stir them in with the juice of half the lemon.
Serve and enjoy...
Honestly, it is so worth the wait!
xx The Strawberry Story