Food, People, Recipes

Nat’s paella

OK, it’s actually Nigella Lawson’s paella but Nat made it for all of us on Friday night.
This is such a good recipe for a dinner party. Not only does it look impressive but it
tastes good too. Nat adds fresh chilli to hers – it’s a good addition.

Nat worked long and hard on this cheesecake. Blood, sweat and tears. Or did she buy it from Waitrose? Can’t remember.

Meet the chef of the evening, Nat, with her boyfriend, Arpad. Thanks again Nat. x

Seafood Paella
by Nigella Lawson

Serves 4-6 

500g fish / seafood / chicken
250g frozen peas
1 tin chopped tomatoes in rich juice
1 red pepper
500g paella rice
1 litre boiling water
Saffron threads or 2 tsp of turmeric
1 tsp salt
1 large glass white wine
1 lemon, juiced
2 tbsp olive oil
2 fish stock cubes
1 garlic clove, chopped
1 red chilli, chopped
Chorizo, as little or as much as you’d like

1 lemon, cut into 6 pieces
3 hard boiled eggs cut in half

Heat the oil in a large frying pan with a lid / saucepan or hob proof paella dish, with a lid. Add one chopped up clove of garlic to a pan, then briefly fry fish / seafood / chicken for
2-3 minutes.

Add pepper and peas and fry another minute. Add rice and stir, very briefly, then add all other ingredients and bring to the boil. Turn the heat to a low simmer, cover with a lid and leave on a low simmer for 20 minutes (do not stir).

During this time boil the eggs for about 6-7 minutes, place in cool water, remove the shells and slice each egg in two. Slice the lemon into 6 pieces. Fry the chorizo in a separate pan so it goes nice and crispy.

After 20 minutes the rice should have swelled up nicely and it should be ready to serve. Stir only if absolutely necessary as stirring will spoil the rice (it will make it go sticky and this is to be avoided).

Garnish with the lemon, hard boiled eggs and parsley. This is nice served with a green salad dressed with a little olive oil and vinegar dressing and good quality rustic continental bread. A Spanish white wine would be perfect to drink.


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