Tuesday, July 19, 2011

Barriga Llena, Corazón Contento!

I was entertai
ning some friends this weekend and wanted to try out this recipe that a friend of mine brought to work one day. I first tried Paella when I was 16 at the Taste of Tasmania festival. I have loved it since then and this was my first attempt at making it from scratch.

1 Tbsp Olive Oil
2 Cloves of Garlic, sliced
1 Onion, Chopped
1 Chorizo Sausage, sliced
1 cup (200g) medium grain rice
2 cups (500ml) Chicken Stock
1x 400g Tin of Crushed Tomatos
1/2 Cup Coriander Leaves
100g Feta, Crumbled
1/2 Tsp Paprika
1/2 Tsp Chilli Flakes
500g Mussels

Heat the oil in a large deep frying pan over high heat. Add the garlic, chilli, onion and chorizo and cook for 4-5 minutes or until browned. Add the rice, stock, mussels and tomato, cover, reduce heat to low and cook for a further 15 minutes or until stock is absorbed and rice is al dente. Stir through the paprika, corriander and feta to serve. Serves 2.

This recipe was relatively easy to make. Total prep time for both sides and main was one and a half hours. I made baguette slices with mushroom jam and ricotta for starters along with roasted beetroot with danish fetta.

The mushroom jam was sauted mushrooms in butter with two tablespoons of flour and one of honey.

Roasted beetroot roughly chopped, tossed in olive oil and sprinkled with rosemary.


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