The other night I made seafood paella for Mark's and my dinner. It was delicious! I used a recipe from MOVIDA by Frank Camorra and Richard Cornish as a guide. I made their MOVIDA Paella but since I was only cooking for two I removed the rabbit, periwinkles and mussels which also removed the need for two additional pots. What stayed was the delicious herbs and spices (with the addition of smoked paprika), prawns, squid, firm white fish and broad beans. This is generally how I cook as I can't be bothered measuring things out and I just go by what smells and tastes good during the process.
|The happy cook, keen to eat this dish.|
|Some of the ingredients-herbs from the garden are rosemary, thyme and parsley; Tasmania Mures fish stock, Seville Estate Chardonnay, Santo Tomas paella rice, Essential Ingredient saffron and Australian garlic from Elmswood Farm|
For me, the hardest thing about making paella is not stirring it, you have to let it rest and I'm a chronic stirrer (when cooking and pushing my loved ones buttons for a laugh), so risotto is the perfect dish for me, but I resisted the need to stir and created a delicious paella that I will make again.
|Yummy enough to make Baxter lick his lips-that's my cheeky boy|