Tuesday, May 10, 2011


Strongly inspired by Jamie Olivers trip to Andalucien, and his fantastic paella for 500 people (!), I decided to try to make one (a tiny bit smaller portion) today. I have never made it before, and picked up some hints on the internet. Of course I  checked out Jamie Olivers recipe at http://www.jamieoliver.com/ The biggest deviation from this, was that I wanted to make a kind of everyday paella, and went easy on the seafood. That will get tossed in there when ever I make this for a weekend come together. Also, I added white wine and switched the safran with turmeric.
  • two chorizo sausages, chopped in thick slices 
  • 300 gr pork, in 1 x 1 cm pieces, I used pork chops and put the bone in to give extra flavor 
  • one green and one red pepper, roughly chopped
  • five cloves of garlic, roughly chopped
  • one onion, roughly chopped
  • a handful of parsley, the stalks chopped nicely 
  • about 3/4 teaspoon of turmeric 
  • one tin of chopped tomatoes
  • 2 dl frozen shrimps, no shells 
  • 300 gr paella rice (I used "Risotto rice", worked perfectly)
  • 2 dl dry white wine
  • 6 dl chicken stock  
 Start of with frying the sausage and pork in a good amount of olive oil over medium heat. Fry it for about ten minutes. The fat from the chorizo will melt and cover the pork with a redish color. 
Add the peppers, onion, garlic, parsley stalks, turmeric, salt and pepper. Fry it on medium heat until the vegetables soften, about ten minutes.
You never know about wine, so it is important to taste it. Just in case...
After frying everything, it is time for the rice. Jamie Oliver said over and over, that it is important that every tiny bit of rice gets the same kind of love and care. Therefore, after adding it, I carefully mixed everything until every rice was covered in the delicious moist from the sausage and vegetables. 
Then add the wine and the stock. Make it boil, and turn the heat down a bit. It is important to stir regularly, so that the rice won't stick to the bottom and burn. Continue giving the rice some love, for about 15 minutes. The rice should be soft on the outside, and still have some chewyness in the middle. 
Put in the shrimps and the rest of the parsley, and keep on stiring until the shrimps are heated all the way through. 
If I hadn't forgot to buy it, I would have served this with some good bread. If you like, sprinkle it with lemon just before eating.

I strongly recommend this dish! This was an easy version of the Spanish classic, but I will for sure develop it further. A new favorite!

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