1 minute read
» Recipe with Het
PAELLA • 2 red chilli, deseeded and finely choppedcook - eat • • • • 2 tsp smoked paprika (la Chinata or similar) 1 red pepper, deseeded and diced A litre stock of choice (infused with a good pinch or two of saffron) 250g Spanish paella rice • 4 medium tomatoes, roughly chopped • 2 handfuls frozen peas • loads of lemon wedges and chopped parsley to serve This dish looks, smells and tastes like summer. It’s a perfect dish to cook on the barbecue or hob, when you have friends and family to feed. If you can achieve ‘socrato’ (the ultimate crispy crust, full of flavour), you’ve nailed it! Tag us if you do - @het_frome.
BY OUR RESIDENT FOODIE KATIE FRASER
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RECIPE
- Heat oil in a paella pan, or the biggest frying pan you have, and slowly fry onion and garlic for 6 minutes, upping the heat to colour in the last minute. Add the pepper and paprika and fry for a further 2 minutes. You should start to see some caramelisation on the bottom of the pan. This will bring the flavour (and hopefully the ‘socrato’) - just be careful that it doesn’t burn.
- Now add the tomatoes and use their juice to ‘clean’ the sticky flavour from the bottom of the pan. Add the rice and coat every grain in the onion mix, then pour in the saffron-infused stock. Stir as little as possible (you don’t want risotto) to evenly distribute your flavour mix and rice.
- Cover the pan (large lid or foil) and leave. Check after 10 minutes, scatter over the peas and more water if needed, but don’t be tempted to stir. Cover for another few minutes until rice is al dente, and all stock is absorbed.
- Remove from heat, cover and leave to rest for 5 minutes. Serve with loads of lemon wedges and parsley (and chilli oil if you wish). Enjoy!
- To your base paella, you can add any veg you please, or juicy king prawns, hunks of fish, spicy chorizo or marinated cooked chicken, some or all, at the same time as the peas! Buen Provecho ! Katie runs hēt – a Frome-based takeaway serving up tasty food with heat.
Follow on Instagram @het_frome or email hetfrome@gmail.com to order.
