Saturday, 15 December 2018

3 Meat Paella

Paella was created for busy women like me for a mid-week special!  It is a one dish wonder, prepared within an hour and full of goodness.  This recipe has the usual base of onions, garlic, celery, carrot and tomatoes, with different meats as protein. Serves 4 people and can be forked from the same dish. I suggest it should be washed down with some Shiraz!   

1 1/4 cup Paella Rice (short grain)
1 onion finely chopped
2 Clove Garlic crushed
1 Celery stick finely chopped
1 Carrot Finely Chopped
1 tbsp olive oil
50g Streaky Bacon chopped
150g Chicken Breast cut into small cubes
150g Beef Sirloin/Rib Eye Chopped
150g Pork Neck Chopped
1tsp Paprika
2 1/2 cup Chicken Stock (or 1 chicken stock cube diluted in water)
500g Tomato Polpa
1/2 tsp Chopped fresh Rosemary or 1 tsp fresh oregano
1 tsp Honey
1 tbsp Olive oil extra

Garnish - 1 tbsp Flaked Almonds or Chopped Hazelnuts

  1. Peel and wash all vegetables and prepare as suggested.
  2. Prepare all meats including bacon as suggested and set aside
  3. Dissolve the stock cube in 2 1/2 cup boiling water (or use prepared chicken stock)
  4. Heat Paella dish (approx 30cm) over low heat
  5. Add 1 tbsp olive oil, onions, garlic, celery, carrot and bacon and give a stir to mix all ingredients.  Stir from time to time to fry gently until the onion turns translucent and bacon catches some colour.
  6. Add chopped beef and pork in the center and fry for approx 5 minutes with the other ingredients already in the dish until lightly browned.  Important to have all meats at room temperature to avoid having water oozing out.
  7. Sprinkle Paprika over meats and give a stir and continue to fry over low heat.
  8. Wash the rice 3-4 times and drain well, then set aside
  9. Turn on the oven to 200°c
  10. Add tomato pulp to paella dish, and give a stir, cook until the sauce boils.
  11. Add water, honey and chopped fresh herbs, stir and cook until it bubbles again.
  12. Scatter rice over the whole paella dish, and give just two stirs.  (do not stir too much as this is not a risotto)
  13. Dot the paella with chicken cubes and quickly transfer the dish to the pre heated oven.  Cook for 15 minutes until all liquid has been nearly absorbed.
  14. Sprinkle flaked almonds over the top and continue to bake for further  5 minutes until a small crust forms at the side.
  15. Take out from the oven, drizzle with some olive oil and serve immediately.
If you want to serve paella for guests, prepare until step 11 then bring back sauce to boil and continue with the remaining steps, allowing 25 minutes to serving.

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