I've deliberately not put quantities, for most ingredients, as it's a matter of personal taste.
4 Chicken Breasts - diced
Olive Oil
1 Red Pepper - chopped
2 Red Onions - chopped
Garlic Puree
Tomato Puree
Chilli Sauce (I use Lee and Perrins Garlic and Chilli Sauce)
Mushrooms
Frozen Peas
Paella Rice (75 g per person)
Turmeric
Chicken Stock
Chorizo Sausage - diced
Prawns and Mussels (I use Asda's frozen prawns, mussels and squid, but defrost them first)
A few large shell-on prawns
Heat oil in pan. Fry off diced chicken till cooked. Add onions and pepper. Fry until soft. Add garlic, tomato and chilli puree to taste.
IF YOU WANT YOU CAN SWITCH IT OFF NOW AND FINISH IT LATER.
Add chopped mushrooms and chorizo sausage and heat up, then add rice and fry for a few minutes. Sprinkle on about a teaspoon of turmeric.
Add chicken stock and keep stirring to prevent sticking - though some say that paella should be stuck to the pan. Add more hot water as required.
When not much liquid left, add peas, prawns and mussels (and squid if using) and heat through. Test to see if rice is cooked.
Add a few 'shell-on' prawns on top and leave long enough for them to heat up.
Sunday, 3 April 2011
Aubergine Pirogues (serves 4)
I love this recipe - though I don't follow the quantities - just throw it all in!
2 large aubergines
60 g butter
1 large onion, chopped
1 pepper, chopped (I use red or yellow)
1 celery stick, chopped
175 g peeled prawns (I use raw king prawns)
90 g button mushrooms, chopped
60 g/1 cup soft white breadcrumbs
salt and cayenne pepper
125 g grated cheese
Halve the abuergines and cut out the centres, leaving 1 cm thick shell. Chop flesh coarsely and set aside. Cook aubergines in boiling water for 5 minutes then drain thoroughly. Meanwhile, melt butter in pan, add onion, pepper and celery and cook until softened. Add aubergine flesh and cook until golden. Add prawns and mushrooms and cook for 3-4 minutes.
Remove vegetable mixture from heat and stir in breadcrumbs. Season to taste. Pile into aubergines and sprinkle with cheese. Arrange in overnproof dish and bake at 200 for 20-25 minutes.
2 large aubergines
60 g butter
1 large onion, chopped
1 pepper, chopped (I use red or yellow)
1 celery stick, chopped
175 g peeled prawns (I use raw king prawns)
90 g button mushrooms, chopped
60 g/1 cup soft white breadcrumbs
salt and cayenne pepper
125 g grated cheese
Halve the abuergines and cut out the centres, leaving 1 cm thick shell. Chop flesh coarsely and set aside. Cook aubergines in boiling water for 5 minutes then drain thoroughly. Meanwhile, melt butter in pan, add onion, pepper and celery and cook until softened. Add aubergine flesh and cook until golden. Add prawns and mushrooms and cook for 3-4 minutes.
Remove vegetable mixture from heat and stir in breadcrumbs. Season to taste. Pile into aubergines and sprinkle with cheese. Arrange in overnproof dish and bake at 200 for 20-25 minutes.
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