Pael l a
Recipes
Chef Angela Gray © A L S Photography
© Huw Jones
INGREDIENTS Base • 12 medium raw tiger prawns in their shells • 130ml olive oil • 4 good sized free-range chicken thighs on the bone • 4 fat garlic cloves, finely grated • with sea salt to make a paste • 1L water • 1 tablespoon Marigold Swiss vegetable powder • 1 large onion, peeled and finely diced • 2 teaspoons smoked paprika • 400g chopped tomatoes, cherry and Santa have great flavour • 100ml dry white wine • ½ teaspoon saffron soaked in 2 tablespoons hot water • 300g Calasparra or other short-grain rice • 250g beans, e.g. broad beans or lovely summer peas • 250g mussels, scrubbed and de-bearded • 100g live cockles (optional) • 1 small bunch of flat-leaf parsley, chopped • 1 lemon, cut into wedges to serve
until they turn pink and start to turn golden. Stir in one of the pasted garlic cloves and cook for 30 seconds. Pour in the water, add the vegetable powder and bring to the boil, reduce the heat and simmer for 20 minutes then strain, ready to use. 2.
To start the paella, heat the remaining olive oil in a 26cm paella pan or a similar sized wide pan. Add the chicken thighs and sauté for about five minutes until slightly browned, season with sea salt and black pepper.
3.
Add the onion and garlic and cook until softened. This bit is important, so take it slowly, add a little water and cover with foil so the onion steams, then remove and cook off the moisture until the onions become sticky. Stir in the smoked paprika and cook for one minute, then add the tomatoes and wine; increase the heat and simmer for about 15 minutes until the mixture is paste-like and concentrated.
4.
Stir in the rice, coating the grains well with the juices, followed by the beans. Pour in 800ml of the stock and the saffron with soaking water. Simmer for 20 minutes then arrange the prawns, mussels and cockles on top of the rice, burying them slightly but don’t stir! Arrange the whole prawns on top. Cover with foil and cook for about 10-12 minutes. The mussels and cockles should be open (discard any that don’t) and the prawns should be pink. If the rice looks a little thirsty, stir in some of the leftover stock to give a rich and creamy finish.
5.
Leave to stand for at least 10 minutes before serving. Finish with chopped parsley and lemon wedges.
Serves 4
Angela Gray’s Summer Recipes is available now Order online www.graffeg.com or call 01554 824000
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WHAT YOU DO 1.
First, make the stock. Remove the heads and shells from 8 of the prawns, use the remaining 4 as the garnish. Heat 2 tablespoons of the oil in a pan, add the prawn heads and shells and sauté
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