Before this evening if you had asked me what I thought about Paella I would tell you the first word that would spring to my mind was grit! Yes, honestly, grit! I think back to the first time I ate Paella and this was the first texture that hit my mouth followed by my taste buds being assaulted by salt. Not one to repeat mistakes it wasn’t until recently that I ate Paella again that I liked it. You may think what is there not to like in rice, but honestly grit can have that kind of an effect on a person.
Paella apparently has muslim origins. Back in the days when the Arab Moors had the Caliphate of Cordoba (approximately year 1000) following the banquets of the rich the servants would be given “Baqiyah” (leftovers in Arabic) and this would then be mixed with what ever meat, fish and vegetables were to hand. Modern Spanish legend of the origins of Paella are entirely different naming the banks of lake Albufera near Valencia where fishermen caught fish, fried snails, a few legumes and rice grown on the edges of the lake, omitting any Moorish involvement. Either way this is now a dish in its own right.
This recipe is lovely, no grit in sight! The lamb is soft and sweet, the beans filling and the sugar snap peas vibrant. The taste is both garlic-y and nutty. Paella is normally cooked in a large flat paella pan like a large frying pan however because I wanted to speed up the process and wanted the lamb to be tender I used a Le Creuset shallow casserole pan with a lid. Finally a note regarding the paprika, I’ve used 3 teaspoons of paprika as I felt it did not give enough taste to the dish and this may well be because the paprika was not very strong. I would none the less suggest starting with 2 teaspoons and increasing if you need more.
5 lamb chops including their spare ribs
2 ripe tomatoes or 2 tomatoes from a tin of tomatoes
230g of cooked Canneloni beans
100g Sugar snap peas
1 cup long grain rice
Approximately 2.5 cups* of Water
4 garlic cloves
1 teaspoon salt
2 teaspoons of sweet paprika (adjust to taste)
1 pinch of saffron diluted in hot water
* Cup = any mug you have just make sure to use the same for both the measures.
1. Wash the rice and set aside in some water.
2. Dice an onion
3. Put enough olive oil to cover the base of the pan, then fry the onions on a low heat until they are golden.
4. When the onions are done add the lamb chops and spare ribs, browning the meat.
5. Add 4 cloves of chopped garlic to the lamb and continue to brown.
6. Add the salt and paprika, stir and coat the lamb with them.
7. Finely chop the tomatoes then add to the pan.
8. Now add enough water to cover the meat entirely, bring to boil and then leave to simmer on a low heat for 20 minutes with a lid on. The water should have reduced slightly but there should be enough covering the meat. Taste the liquid to see if more paprika is needed.
9. Wash the beans until the water runs clear then add the beans to the pan. Stir to adjust the placement of the meat and beans in the pan.
10. Finally add the drained rice to the pan. Level out the rice so that it is evenly distributed in the pan. Do not stir the rice at all.
11. Heat the pan till the liquid till it boils, then reduce and leave to simmer for 15-20 minutes with the lid on.
12. Switch the heat off, and place the sugar snap peas on top of the rice. Place the lid back on to the pan and leave standing for 10 minutes. Do not open until the 10 minutes are up.
For Mrs B!