![]() Get your Spain on a Fork T-shirt and other awesome Merchandise here. If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video. Key Ingredients & Cookware I used in this Recipe: Meaning, if you over mix the rice, the starch will get released and it will lose its beautiful texture. Otherwise it will distrup the way it cooks. TIPS & TRICKS to Make this Recipe: Important to not over-mix the rice once its been added. You also want to use Spanish round rice, which is very similar to arborio rice and medium grain rice, which are easily found at supermarkets. These 2 ingredients are key to achieving that authentic Spanish flavor. What really flavors this paella is the sweet smoked Spanish paprika and the saffron. However, the cooking times will vary, as using a paella pan distributes the heat much quicker than a regular fry pan. But you can also use a standard fry pan if you like. Paella is usually yellow in color due to the addition of saffron, but can also be green if peas are added, or red if tomatoes are used. The dish is typically cooked in a large, shallow pan over an open fire. To make this paella, I used a 12-inch (30 cm) Paella Pan. Paella is a dish that originates from Spain and is traditionally made with rice, saffron, vegetables, and meat or seafood. ![]() Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate Spanish experience. It´s packed with so many great flavors, seriously easy to make and done in just 45 minutes. Arrange the remaining seafood and broccoli around the edge of the nests.This Authentic Spanish Vegetable Paella is possibly the most flavorful paella that hails from Spain. Add a ladleful of the seafood and broccoli mixture to each of the nests, then pour the sauce over the top. Remove the vermicelli nests from the oven and divide between large shallow bowls. Meanwhile, remove some of the mussels and clams from their shells and return to the fish and broccoli mixture, then cover with aluminium foil to keep them warm. Return the liquid to the pan and simmer for about 20 minutes, or until reduced to your desired consistency (either a broth or a rich sauce). Strain the stew through a colander over a large bowl. Toss through the sauce, cover with the lid, crank up the heat and cook for 3 minutes. Simmer for 1 minute, then add the clams, mussels and broccoli tops. Add the prawns, fish cheeks and the pieces of broccoli stalk to the pan, and stir through. Add the white wine and saffron, and simmer for a minute before adding the stock. Place in the oven for 20-25 minutes, or until crisp and golden.Īdd the chorizo to the onion mixture and fry uncovered for 8-10 minutes, or until golden. ![]() Make sure you push the noodles right to the top of the muffin holes, as they will shrink slightly. Brush a 6-hole muffin tin with the butter and line the holes with the noodles. Pat dry with another tea towel until they are really dry. Meanwhile, put the vermicelli noodles in a bowl, pour boiling water over them, then leave for about 20 seconds, or until they are pliable but still have bite.ĭrain the noodles and spread out on a clean tea towel to get rid of excess moisture. Put the oil into a large lidded pan and sweat the onion, fennel and garlic over a low heat for 10 minutes. Preheat your oven to 220☌/fan 200☌/gas 7. ![]() I was inspired and decided to make my own version!Ģtbsp olive oil1 medium onion, peeled, halved and finely sliced1 small bulb of fennel, trimmed and finely sliced2 cloves of garlic, peeled and sliced1 chorizo cooking sausage, cut into thin rounds150ml (5fl oz) dry white wineA generous pinch of saffron750ml (1¼pt) fish stock250g (9oz) unshelled raw king prawns200g (7oz) cod or monkfish cheeks150g (5½oz) purple sprouting broccoli, roughly chopped (woody ends removed)600g (1lb 5oz) mixture of clams and mussels, cleanedġ40g (5oz) rice vermicelli noodles2 knobs of softened butter When I visited Toc al Mar, a quiet nook along the Spanish coast, I discovered a delicious, little-known variation known as fiduea - made with vermicelli noodles. The traditional rice-based paella has travelled far beyond its Valencian birthplace I see giant paella pans bubbling away at my local market in east London on a Saturday. This recipe is extracted from my new book, Rachel Khoo's Kitchen Notebook, you can order your copy here. ![]()
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