Christmas Recipe: Paella (adapted from Gordon Ramsay's Cookalong Show on BBC Lifestyle)
- 1 x red pepper(s), finely diced
- 1 x onion(s), medium, finely chopped
- 2 x garlic clove(s), peeled
- 400g paella rice
- 125ml wine, dry white
- 1tsp smoked paprika
- saffron threads, generous pinch
- 1l vegetable stock, hot
- 12 x mussels, fresh, large, well scrubbed, beards removed
- 4 x prawns, large
- 4 x squid, prepared, approx 170g in total, sliced into rings
- 280g monkfish fillet, roughly chopped
- flat-leaf parsley, a handful, chopped
- 1 x lemon(s), cut into wedges
- olive oil
- sea salt
My favourite place to buy spices, grains and nuts is Bunalan.
Saffron is the world's most expensive spice and is an essential ingredient for Paella as it imparts a distinctive flavour to the dish. This is another ingredient that's a little tricky to find in Singapore. Many supermarkets sell it but if you examine them closely, the saffron threads look awfully limp and as if they haven't been stored well. I've even found mould in some of the saffron boxes in the supermarkets. I bought my Saffron from Culina in Dempsey.
Paprika is another essential spice in Paella. Thankfully, it is easily available in any supermarket.
My paella was a little too soggy for my liking. I think I shall adopt the Spanish method, which is to gradually add stock as the rice absorbs the fluid, the next time I make this. The flavour of saffron and paprika was awesome. Difficulty rating: 2 out of 5
Dessert and quiz question coming up in the next post.
* Cost of all ingredients were borne by yours truly. :)