Paella à la Pia -Paellaa Pian tapaan

ImageI was so excited to try some home made Paella after our summer holidays in Spain.  I knew it would be challenging as I had never tried to make it before and I couldn’t decide which recipe to follow so I thought I would create my own…and believe it or not it was amazing! I read many recipes to get an idea of the best ingredients and spices but in the end I just threw stuff from my head and created this dream Paella! It was actually really easy but took a long time to get perfect. The secret of Paella is to cook the base before seafood for a long time such as the rice gets all the flavours. I started cooking around 5.30pm and Paella was ready in 2h. I think that is the estimate, although most of that time you just let the rice simmer in the liquid.

Try this, I can guarantee it is tasty! My father-in-law loved it and my dear Aussie man was hunting thirds to his plate!

1 onion

2 garlic cloves

30 ml olive oil

3dl (300ml) Arborio rice

185ml (small bottle) dry white wine

1 red pepper

1 small zucchini

600-700ml chicken stock (Knorr jelly one is really good!!!)

3-4 tbs tomato paste

1 tsp paprika

hint of black and white pepper and salt

3-4 tbs sugar (to get tomato flavour sweet)

1/2 lemon

1 pack of seafood mix (squid, mussels and king prawns)

1 pack of prawns in shell (this is not necessary if you don’t want to have prawns to peal you can use another pack of king prawns)

1/2  teaspoon of mixed herbs spice (it has rosemary, thyme, marjoram, basil and parsley in it)

1. Cook the onions and garlic until golden brown.

2. Add the rice and cook for a little while.

3. Add the white wine and bring it to boil and let it simmer until the liquid is gone.

4. Add peppers and zucchini and paprika, black and white pepper and salt and mixed herbs.

5. Add some chicken stock and let it simmer.

6. Add tomato paste and sugar and let it simmer.

7. Slowly add all the chicken stock whilst the rice and other ingredients are simmering. Squeeze the lemon in.

8. When the rice has absorbed all the liquid and is soft mix it and let it cook in a Paella pan (you can use a big wok if you don’t have a paella pan).

9. Just before serving add the seafood and heat it through.

Serve Paella with some nice dry white wine. I had a really tasty French Chardonnay to go with it! A tip for you who live in the UK. Morrison has this amazing Chardonnay in offer at the moment. The normal price is £13.99 reduced to £8.99. This wine is super good. It is Montagny 1er Cru, Cave des Vignerons de Buxy.

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Mainokset

Creamy Sea Food Risotto

This recipe saves my day quite often. I love seafood and so does my Aussie man. I also love creamy risotto. To combine these two favourites I created this seafood ristotto that I have served for our friends too. This risotto is difficult to blow. The secret of a good risotto is wine, in this case white wine. It creates the real Italian flavour that is hard to catch in any other way.

2-4 cloves of garlic

1 big onion

2-3 tbs fresh thyme (if you use dry one add only 1-2 tsp)

1/2 dl grated cheese (the best choice is Parmesan)

2-3 dl of white wine

3-4 dl chicken  stock

3dl Arborio (risotto rice)

2 dl vegetables (frozen mix goes as well)

200g frozen seafood mix /or 100g frozen mussels, few crushed frozen squids, 100g frozen prawns

3-4 surimi sticks

30g butter

2 dl cream (or light cream 15%)

salt and black pepper

1. Cook and glaze the onions in a saucepan.

2. Add the rice and cook them for a while.

3. Pour 1 1/2 dl of chicken stock and simmer the rice in low temperature.

4. Add 1 1/2 dl of white wine and keep on stiring. When the liquid has  vaporized add 1 1/2 dl of chicken stock and 1 dl of cream. Add also thyme (chopped fresh thyme), salt and black pepper.

5. When teh rice starts to be cooked add seafood mix, cut surimi stick cubes and frozen vegetables. Add also the rest of the cream,  grated cheese -Parmesan- a bit of white wine and a few spoonful of butter.

6. Try it and add some salt and pepper if needed.

Enjoy this lovely risotto with some white wine -Sylvaner for exmple. You can also make some variation by adding tomato paste to get tomatoy flavour or use crunchy parma/serrano ham instead of seafood. The last one is a good tip. Grill parma ham in the oven and in the end sprinkle it on the top of the risotto. Yummy!