28 August 2015

MIXED PAELLA - 'PAELLA MIXTA'

SPANISH MIXED PAELLA - 'PAELLA MIXTA'

2015 turned out to be one of the craziest of years yet, with literally no time for cooking, picture taking, let alone blogging. Nevertheless, I want to capture our favourite recipes of this summer. Having started the year with a weekend in Barcelona - and it's usually this first trip that sets the food mood for our remaining kitchen year, what better way to celebrate the last hot summer days than with a Spanish Paella. There seems to be no one authentic paella recipe, as paella either depends on the region in Spain that it comes from, such as the Valencian Paella, the mother of paellas, made with chicken, pork, rabbit and even snails, or simply on the ingredients used, i.e. sea food, or meat-only paella, with or without beans and various vegetables.

SPANISH MIXED PAELLA - 'PAELLA MIXTA'

This recipe is for mixed paella, in Spanish: 'Paella Mixta', and I like to make it this way, as I like the combination of chicken, chorizo and prawns. The recipe I follow is pretty old and well tested, if not so say fool-proof - well it's from Delia Smith, so what do you expect - easy, fast, tastes pretty authentic, and, best of all, is so fresh and works every time. I discovered it many years ago in one of her cook books, and in fact I like it so much that I never even considered trying another or changing it. Having said that, the Valencian