I’m so sorry for the months with no posts – Summer has been a bit of a ride, and I could probably say the same thing about school start. It’s kind of crazy how, when it’s summer you’re living a completely different life in a different world than anything you’re used to in the everyday life. Now my vacation was spent in Europe – Denmark, Spain, and the Czech Republic, which are all beautiful places – not exotic beautiful like Thailand or Australia, but Europe definitely has it’s charm. Now though I love all the places, what I remember as incredible was the food market Mercat de la Boqueria in the center of Barcelona. I know that in big cities all around the world, food markets have established themselves, but yet I’ve never been to a real big one. So for this comeback, I just wanted to show some pictures of what I would call “A View of Paradise”.
We can all be longing for those late nights out in the heat, heating a delicious restaurants and having a glass of cooled white or red wine. Well sometimes its not so hard to create an illusion. At least thats what I did in the weekend along with three of my Spanish classmates. We had decided to cook Paella, but since seafood is pretty expensive and takes longer time to prepare, we sticked with chicken and chorizo sausage. Chicken isn’t exactly plain Spanish, but it goes well with the rice and the sausage. Chorizo on the other hand is basically the essence of Spanish sausage, and it tastes wonderfully.
What you need:
- A bit of butter for frying
- 2-4 roughly minced shallots
- About a 100 grams chorizo in edible pieces (3.5 oz) – add more if you want to!
- 4 dl parboiled rice (1.7 cups)
- 6 dl vegetable bouillion (2.5 cups) – I would take 1 cube of bouillon and 6 dl hot water, but it depends on how you make the bouillon.
- ½ tsp saffron (or just as theres a little bit sprinkled over the dish – you can exchange it with paprika if you want, since saffron is terribly expensive)
- Salt and pepper
- 300 grams of chopped chicken (10.5 oz)
- 2 red peppers, nicely chopped
- 200 gram defrosted peas (7 oz)
- Feta or another white cheese
- 1-2 lemons
Heat up a big (almost enormous) pan by melting some butter without burning it. Start by grilling the chicken and then putting it aside in a bowl. Then you sauté the onions together with the chorizo for about 2 minutes. Add the rice and sauté for another minute or so. Then add the bouillon along with saffron (or paprika), pepper, and salt. Boil the dish for 10-15 minutes. Then add the chicken, pepper fruit, and peas and let it boil for another 5 minutes at low heat. Turn it over once in a while. Add the feta and taste to see if the rice is cooked. End by placing slices of lemon on top of it.
Serve with a glass of red wine – I would prefer a wine with a sweet touch as it goes well with the spiced paella.
Post by Nicoline