Well, what a week it's been. It's hard to know what to say, which is why I haven't really said much, but rather taken the time to listen instead. So while we all get back to posting selfies and pictures of pretty plates of food it's important to remember that the past week can't just be a moment in time and an easy posting of a black square, but the beginning of real acknowledgement of privilege, accountability for our part in the problem (be it active or inactive), change and solidarity.
I hope you're all taking care of yourselves in this overwhelming time. An important part of self-care is food (obviously I would say that!), so here's a lovely fresh seafood/ vegetable paella. Comforting and nourishing, which is what we could all do with right now.
Serves 4
Ingredients
pinch of saffron 600ml vegetable stock
olive oil
1 yellow onion, diced
2 garlic cloves, minced
150g paella rice
1 tsp smoked paprika
75ml white wine
1 400g tin chopped tomatoes
40g frozen peas
Seafood version:
4 spicy sausages / chorizo
seafood (I used 8 squid rings and a handful of prawns)
2 roasted red peppers from a jar, sliced
Vegetarian version:
4 roasted red peppers from a jar, sliced
4 artichoke hearts from a jar, sliced
Method
1. Steep the saffron in the vegetable stock for 15 minutes. Meanwhile, fry the onion and garlic until softened and browning slightly. Then add the rice and paprika, cook for 30 seconds to toast the rice. Add the white wine and bring to a simmer.
2. Add the stock and chopped tomatoes and cook gently for 10 minutes, stirring occasionally (add more water if the rice looks dry).
3. Meanwhile fry off the sausage and seafood in a separate pan to brown slightly and set aside.
3. Add the peas, seafood and/or peppers and artichokes, stir well and reduce the heat to low. Cover with foil or a lid and cook for a further 15 minutes, or until most of the stock has been absorbed. The rice should be tender, if not, cover and cook for a further 5 minutes.
4. Garnish with fresh parsley and lemon wedges.
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