Thursday, September 20, 2007

Spanish Food

I make a point of not mentioning work here but for today, there simply must be couple of exceptions.

Yesterday we had a community lunch whereby all of the available young people cook a lunch for themselves, staff and invited guests. Essentially this turns into a cooking class but I really do look forward to them.

Yesterday I decided we would cook Spanish food. And I had three lovelies cooking with me. One was confident in the kitchen, the other two less so. With our heads down and our tails up - or should that be their heads down and their tails up - we created a magnificent banquet.

On the menu was a Paella (featuring chorizo and prawns). patats bravas (potatoes with a spicy tomato sauce), garbanzos con espinacas (chickpeas and spinach with beautiful spices, Albondigas (little meatballs) and con pollo (okay that Spanish sucks but it is a chicken casserole with paprika, tomatoes and olives). It was delicious as the photo of the Paella demonstrates.

And while it was all absolutely awesome, apparently the Paella was the hit of the day - and so I include the recipe so all can enjoy - obviously being a vege I didn't try any but as there was a HUGE bowl and none left, and many many 'yums', I take it as being good :-)

Paella (for 4 - 6)

250 g chorizo, cut into slices on the diagonal
1 T olive oil
500 g - 1 kg cooked and peeled prawns, tails intact (it depends on how rich you are feeling)
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely diced
1 t tumeric
1 1/2 t ground cumin
1 1/2 C white rice (if using brown, allow for a longer cooking time)
400 g can chopped tomatoes
2 C chicken or vegetable stock
1 C frozen peas
1/2 C flat-leaf parsley, roughly chopped
1 lemon, sliced, to garnish

Slice sausages on a diagonal (should have about 10 slices in total). Heat a large heavy-based frying pan over medium-high heat. Add sausage. Once golden, take out and set aside. Reduce heat to medium. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft. Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Remove lid. Stir through peas, prawns and sausage. Cook until heated through. Sprinkle with parsley, garnish with lemon and serve.

2 comments:

kyles said...
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kyles said...

I love the energy you bring to the kitchen R. I have always found that it doesn't matter what I experience I am trying to provide for yp, if I am enthusiastic they get drawn in, and you are a great example of my theory! Well done, I'm sure it all tasted fabulous :)