| Arroz
- Paella for Two |
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It was a Saturday morning in October, overcast and looking like rain. So, having avoided them all through the summer, because it was simply too hot, we decided to have a barbecue on the terraza. Why the locals talk about arroz (rice) when they mean paella is obviously just one of those things and exactly what constitutes a good paella and how you go about cooking one is something that many people have very fixed ideas about, clearly a subject that could be debated until Doomsday, with the result being total confusion. We decided to make paella for two on our barbecue and by that of course I should say I mean arroz. And this is the way we made it, perfect to our minds, while at the same time no doubt entirely incorrect in the eyes of every local expert. Having said that, though, there are several key aspects to a good paella or arroz, which it is unlikely anybody would dispute. Bold newcomers to the science can take heart, therefore, as there are some clear guidelines to get you pointed in the right direction. Firstly, the fire must be burned down to a bed of coals, which must be spread carefully, so giving even heat to the base of the paella pan. Always use only fresh ingredients and the purest of olive oils. Only use paella rice, no other type, and never wash the rice. The ratio of water to rice is vital – check the instructions on the packet as this can vary. However, we find that three parts water to one part rice seems to work very well. The idea is for the water to have bubbled mostly away at the precise moment that the rice is cooked perfectly. And, finally, always leave the paella to stand for a few minutes after cooking before serving. Right, coals glowing, evenly spread, olive oil in the paella pan. Add chopped red peppers, then mushrooms. We are very finicky about meat and therefore we use pork fillets and chicken breasts, although some people prefer meat on the bone, arguing very reasonably that this will give more flavour. Chopped pork in, chopped chicken and garlic and a few slices of chorizo (Spanish red sausage). Add a sprinkling of peas. Paella seasoning works well, or you could simply add whatever seasoning you prefer. Add lemon juice. Once everything is frying up nicely, add water, in our case three teacups. Wait for this to come to the boil and then add the rice, one cup. Stir in the rice, wait for the water to start simmering, give it all one more stir and then leave for 25 minutes, pressing in half a dozen raw prawns about 10 minutes before the end and turning them over with about 5 minutes to go. Arroz. Paella. Meat, fish, vegetarian. Make you own choice. But above all else, have fun, we certainly did! |
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Un buen cocinero |
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