Passport & Plate - Paella Mixta por Nicholas
Ingredients
(all measures Metric, Celsius and Australian Sizing)
Ingredients per person:
Measure Item Notes
1 Paella Pan small enough to fit in your oven/grill/broiler/whatever.
(Note that paella pan can be substituted for seasoned steel skillet or frypan - not non-stick)
1/2 Tbsp Canola Oil
1/2 Onion Chopped Roughly
1/4 tsp Smoked Paprika
1/4 tsp Sweet Paprika
1/2 Cup Rice Medium Grain (no need to wash)
1 Cup Stock Vegetable, chicken or fish stock work well (ratio stock to rice is 2:1)
1/2 cup Tomatoes Chopped/tin chopped
3 Stigmas Saffron Colour and flavour (optional)
1 Chicken Thigh Sliced roughly
4 Thick Slices Hot Chorizo Grilled, Sliced roughly
1/2 Squid Tube Chopped Roughly
4 Pieces Octopus Marinated
4 Prawns Peeled and de-veined
1/2 Capsicum Roasted
1 Pinch Chilli Flakes 2 drops tabasco as variant (optional)
1/8 tsp Garlic crushed
1/8 Cup Baby Peas
1/8 Cup Fresh Parsley Chopped roughly
How to prepare this recipe1. Heat oil in stock pot/paella pan/frypan until just smoking.
2. Turn to medium-low heat.
3. Add onions, all paprika and stir until soft.
4. Pour in rice, mix well.
5. Add saffron to stock
6. When glistening, pour in stock and tomatoes
7. Introduce chicken and chorizo
8. When chicken loses its raw, pink colour, add seafood, capsicum, chilli, garlic and peas
9. Cook until desired consistency. I prefer the paella a little less soupy than others so I leave it on a little longer.
10. Serve immediately, either in the centre of the table, or scoop into bowl(s)
11. Sprinkle parsley on top
The story behind this recipeI am equal parts glutton and gourmet. Give me a pie-floater from my hometown of Adelaide or a Pappardelle with slow-cooked ox cheek ragù, and I am equally happy. Tonight as I finish the notes to this dish, I'm cramming my face full of oven-cooked chips dipped in sweet-chilli sauce.
But this recipe; this is my pièce de résistance. This is the one which I carry around in my head wherever I go. It is the recipe I feed my friends when I go back to Adelaide, its the one my former-housemate calls crack because its so addictive. I first had paella one evening, years ago, in a Spanish restaurant in the city. Since then, I've been to restaurants and stores, comparing, perfecting, sourcing the perfect ingredients. And all the while testing it on others. At first it resembled a grilled risotto, but after playing with flavours and textures, its something that I am very proud of. I've friends who've been to Spain, who have had the traditional Paella Valenciana, who have tried the more modern variants, and they keep coming back for mine. To me, I feel lucky I've struck gold with my constantly evolving dish. Before tonight, this recipe had never been written, but now, I submit it to you, Intrepid Travel. May you use it to bring your friends together, no matter how long you've been apart.
