Paella

I am so looking forward to returning to Barcelona in a week's time that I had to make one of the Spanish Classics, Paella, today, just to keep the excitement at bay.

It's actually not difficult to make at all and can be varied in many many ways to suit your taste buds.

My version includes Chicken, Prawns, Scallops and of course Chorizo. But I would happily use Rabbit and some Clams or Mussels as well.

I also added a few extra vegetables just to keep the calories low and the healthy high.

Here are my ingredients for 6 portions (10 Weightwatchers Points each):

300g Paella Rice

1 small Chicken

100g Chorizo, halved then sliced

100g raw shelled Prawns

80g mini Scallops

a handful of frozen Peas

a small bunch of Asparagus, cut into 1 inch length

a handful of Sugar snap peas

1 red Pepper, roughly chopped

1 red Onion, diced

2 garlic Cloves, sliced

a pinch of Saffron

a scattering of chopped parsley

1 Lemon cut into 6 wedges for garnish

Here is what I did with the Chicken. To make good use of the whole bird I first used the good meat for the dish, which I carefully cut off the chicken and then cut into largish chunks. The skin and bones I made into the Stock, with which I then cooked the Paella. Once ready I infused the Saffron in the Stock to give it a lovely color.

In a large pan fry the Chicken Pieces in a little olive oil, then remove them onto a plate. Next the Chorizo, Red Pepper, Onion and Garlic go in and everything get's tossed and sizzles for a little while. Measure the 300g of rice in a Measuring jug, so you know how much volume of stock to add. It takes about 1 1/2 times as much stock as rice. Which works out about 350ml ish.

So now the rice goes in with a little stir to absorb flavor and color, before the Chicken pieces rejoin the pan and 2/3 of the hot stock. If the stock is seasoned nicely then there is no need for extra salt. The Chorizo also helps  to flavor the Paella. Bring to a simmer, then cover and turn the heat to low.

After about 10 minutes gently stir in the green vegetables and the rest of the hot Stock. After 5 more minutes scatter the seafood on top, or better still place it decoratively.

Cover again and after 5 more minutes turn off the heat and leave the Paella to sit for yet another 5 minutes.

Arrange the Lemon Wedges around the side, sprinkle with the Parsley and serve in the Pan to your delighted guests.

I want to apologise for the lack of quality of my pictures. I cannot find my Camera cable, since moving house, so I'm using my Phone camera, which isn't my perfect idea of Photography. But it'll have to do until my cable is found.

Dolmades

This is my version of the famous Eastern Mediterranean Starter, I am using Spring Greens as well as Wine Leaves and Meat and Rice and Feta all mixed into one scrummy filling.

Ingredients:

About 20 of the bigger leaves from Spring greens 

about 20 wine leaves

400g minced Lamb

120g long grain rice (uncooked)

1 onion finely chopped

100g feta cheese

2 cloves of garlic

1 tbs fresh mint

1/2 Lemon

Make the stuffing with the meat, feta cheese, onion, garlic, mint and season with salt and pepper and mix well. 

Cut away the stalk part of the Spring Green leaves and lay them in a suitable pan. Add a tsp of Caraway seeds if you like. This will prevent them from becoming windy.

Cover with boiling water and leave to stand for a couple of minutes. Drain the water and leave to cool.

Lay a leaf on a board and overlap the cut away stalk part.

Take a little of the filling and lay it onto the folded side.

Roll up folding in the sides as you go.

Do the same for with the wine leaves, but using 2 wine leaves for each roll.

Place them neatly together in a pan and squeeze the Lemon all over.

Boil the kettle and pour the boiling water carefully in until it comes half way up.

Lay a small plate on top to compress the rollls slightly while they cook.

Cover the pan and simmer for about 30 minutes.

Turn off the heat and leave to stand for another 10 minutes. All the water will be absorbed.

Serve with a yoghurt dip and enjoy!