Simple Paella Recipe
It may look complicated and perhaps even alien but this is actually a very simple recipe AND possible on a BBQ - you could even create this while camping!
Ingredients:
Stock. Stock provides flavour to the rice. If you don’t want to spend hours roasting bones and prawn heads then you can buy good stock in most supermarkets these days - go for one of the liquid ones rather than stock cubes.
Squid ink rice ‘arroz negro’ - you can use white paella rice (La Bomba), either on its own or with sachets of squid ink or buy arroz negro - there is a depth of squid flavour from the squid ink and it looks awesome. Allow 75g per person.
Good olive oil, preferably Spanish
Fish, squid, veg of your choice. The photo shows octopus but last week when I cooked this I used red mullet, asparagus and prawns. Choose your favourites and whats in season.
Method
Toast the rice in a slug of olive oil in a cast iron open pan over a medium flame (I use our Kamado Joe but you can use any BBQ or your hob indoors) until it’s slightly changed colour.
Add the stock until it covers the rice.
Leave it cooking and 30 minutes later it will be cooked through.
Meanwhile grill your fish/squid/veg over flames until cooked how you like it.
Check the rice is cooked (I like a little bite remaining) and assemble the grilled items on top of the rice.
Sprinkle with herbs - I love fennel fronds or chervil but parsley will do.
Serve with lemon wedges and a bottle of chilled rose.
FATHERS DAY is around the corner and what better way to treat your dad than to send him to High Grange to up his BBQ game? Our summer dates are listed below or you can buy vouchers for him to choose a date of his choice…
We hope to see you soon!
Luke, Sara and Team HG x