Perfection in a pan....seriously....
But let's back it up a bit.
Thankyou all for your wonderful suggestions regarding meditation and switching your mind off. Thankyou also to Tiffany for providing such a great link. I will be sure to give a few of the meditation tips and exercises a go next time I am in "class".
Training
It was a struggle when the alarm went off at 5.00am this morning - perhaps because I didn’t get to bed until almost midnight! I think the combination of an evening workout and late dinner threw off my nightly routine - and I was up far later than normal (not to mention the temptation to watch more Tour de France!). But, once I was up and at the gym my late night was soon forgotten. A lower body weights session + abs + 10km on the stationery bike = workout complete!
Dinner
I must say that I have been excited about tonight's dinner since reading all your suggestions regarding the Mystery Box ingredient...
Saffron! 
Did you know? Saffron is a spice derived from the flower of the saffron crocus. Each flower bears three stigmas, which are dried and used in cooking as a seasoning and colouring agent. Saffron is rich in antioxidants, and may aid digestion and mood.
When I saw the suggestions for paella rolling in when saffron was drawn from the Mystery Box....well I was sold. And excited. Very excited.
Paella reminds me of our trip to Spain a few years back, during which we travelled through the Spanish countryside, ate our weight in tapas and generally lived it up for a week or so.
The only sadness about our trip to Spain was that it was too short. We were holidaying around Europe and had to move on to our next destination (France). Mr BBB and I both agreed that we could have spent 6 or more weeks just in Spain alone.
Paella was, of course, a must during our visit, and we soon found ourselves in search of a big pan of the seafood / fragrant rice dish. Mission accomplished.
As were the saffron coloured paella fingers that resulted from peeling the prawns.
But hands down, this is one of my most memorable meals to date. Saffron fingers and all.
Tonight's dinner was an attempt to recreate this gorgeous dish - albeit sans paella pan and some of the more traditional ingredients (such as mussels).
In the pan went onion, garlic, capsicums and beans.
Followed by the saffron, rice and paprika.
Then the stock and tomatoes, and simmered for 15 minutes….
Until the rice had cooked and the liquid was absorbed.
And finally a HEAP of prawns, calamari and peas were added to the gorgeous vibrant rice.
Covered and simmered until the seafood was cooked.
Served with parsley and lemon wedges.
So fresh and tasty…
Seafood, spices and vegetables.
A winning combination!
It may not be the “real” thing – but it is a dish that I will be sure to make again! I think it would be a great centrepiece for a Spanish party! All that was missing was a big glass of sangria….
Prawn and calamari paella (serves 5-6)
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 red capsicum, chopped
- 1 green capsicum, chopped
- 1 cup green beans, sliced into 3cm lengths
- 2 cups aborio rice
- 2 pinches saffron
- 1 t paprika
- 1 t turmeric
- 6 cups chicken stock
- 15 green prawns
- 1 hood calamari, sliced into rings
- 1 cup peas
- 1/2 bunch parsley (chopped) and lemon wedges to serve
- Heat 2tbs olive oil in a large paella dish (or fry pan) over a medium heat.
- Add onion, garlic, chilli, capsicums and beans, and cook for 5 minutes or until soft.
- Add rice, saffron and spices, and stir to coat.
- Add stock, stir, and simmer for 15 minutes or until the rice has cooked. Stir occasionally to ensure that the rice doesn't stick, and add extra stock if needed.
- Stir through prawns, calamari and peas, and cover. Simmer slowly for 5 minutes or until the seafood has cooked.
- Remove from heat, sprinkle with parsley and serve with lemon wedges.
What about you? Do you have a memorable dish from overseas (or perhaps even interstate?)
Happy Baking :)
Posts
25 comments: