Recipes To Cook Together
Isn’t its great feeling to cook together, while the presence of the other human being to share the platform of your creativity. I often enjoy having conversations as these bring out the best in me to cook.
Frankly planning a date night out is a tough challenge, procuring logistics from babysitters to arranging taxis, to find that fancy restaurant, then the choice of wine and menu… it can be more lethargic than enjoyment at times. Yes, it is a great challenge to cook together, having the comfort of fun, laughter music and flexibility is amazing.
Well I’ve tried to put together some easy recipes that can be stow stopper effect, more romantic, relaxing and fun way to try new cosines and flavours and experimenting too!
Five of my favourites are:
I love this simple Paella dish I tried when I was in Malaga Spain and we had a cookery lesson on how to make authentic Paella full of delightful Spanish flavours and seafood!
So, convicted that it’s the best I had and still remember making notes on a table napkin and few odd pictures on my phone. This is definitely a recipe to please the crowds and feed the mass! Spanish Paella.
The recipe looks very stretched, but the groundwork is having your sea food selection sorted, a good stock and a wide-open pan to cook the rice
So why the name Paella? How to pronounce the name
Paella is a rice dish from Spain, originally from the Valencia region. Paella is named after the word “paella” which means “pan”!
Spices required to make the paella
A must a good quality smoked paprika, this makes all the difference and Saffron! We get the best in Spain and you get the best!
You can incorporate this dish even with short grain rice, but the best is Arborio rice which is a little different and quite fits the job to absorb the flavours that go in the stock. These little grains need that special trick to cook through that amount of liquid that goes into making this dish happen.
Always read the package instructions to cook the rice and liquid that is recommended to cook the rice.
Back in my culinary college we had a whole theory, story about cooking the rice and we were graded on how well we understood the concept of cooking rice and in various cuisines.
Like the burnt or toasted rice in the middle east, the pilaf in Iran, the Biriyani -Indian, the Thai jasmine rice, Chinese fried rice, North African bean rice, Portuguese tomato rice, coconut rice, tamarind rice, lemon rice, cauliflower rice
Chicken stock is the best
Learn how to make the stock from scratch in my nest blog on how to…
Maybe some left over fish even…
Chorizo, anything goes with this, but I suggest you use a good quality smoked chorizo which has a bit of heat and colour and flavour
Like I mentioned there are so many variations and I have adapted this merely with what I have in my fridge and pantry. You can use ready-mades stock or make your own!
Spanish people love colours and flavour, so don’t be shy to us combinations that make your palette go dreamy!
Paella is always making with chicken or fish, so keeping this in mind this feast is truly a grand process!
I often find that finding the right dish with the right pot challenging, as there is so much of logic in having the appropriate dish for this as so many things go in to make this dish so flavoursome. I bought my Paella pan in Aldi on one of my shopping days and found this really handy as it was the right size for me to cook for my family. Amazon of course has all this now with a click of a button!
Ensure a good quality olive oil is used to fry this onion and chorizo, cooking on med heat with all the prep done is so handy as the only patience required is when you cook rice. The sea food cooks in no minutes. But ensuring you have the miso-on place to make it elective as to not to burn the spices or the rice or the meat!
Recipe for the Paella
- 8 oz Spanish chorizo* (the kind that is dried and cured not Mexican chorizo which is Seafood
- 1 lb Shrimp, raw Produce
- 4 cloves Garlic
- 1 Onion
- 1 Parsley, fresh
- ½ tsp Red chili flakes Canned goods
- 3 cups Chicken stock
- 2 tbsp Tomato paste Pasta & grains
- 1½ Bomba rice or arborio* (paella rice) Baking & spices
- 1 tsp Kosher salt
- 1 tsp Paprika, smoked
- 1 tsp Saffron threads
- ½ tsp tsp Turmeric Oils & vinegars
- 2 tbsp olive oil
- Heat a large paella pan (or large sauté pan) over medium heat. Add the olive oil. When oil is hot, add the onion and sauté for 5 minutes, until onion is softened and turning golden. Add the garlic and sauté for 30 seconds.
- Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust coloured, 2- 3 minutes.
- Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.
- Add the rice and stir fry until the rice is completely coated with the oil and spices.
- Stir in the stock. Bring to a simmer.
- Reduce heat to low and simmer for 10 minutes.
- Add in the sliced chorizo and cook for about 5 more minutes.
- Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remain liquid. Cook for 5-10 min until liquid has been absorbed or evaporated.
- Sprinkle with parsley on top and serve hot.
You may also like these recipes
- Grilled shrimp in pesto sauce
- Creamy shrimp in parmesan and basil
Did you like this recipe?
Please comment, rate and share! And don’t forget to tag me on Instagram @hobbycooksac and #hobbycooks so I can see what you made!
Hey Nice To meet you!
Anita is an Indian Chef, Cookery teacher & food blogger. Her mission is to simple educate and share just how simple, healthy and tasty Indian cooking can be. She is often seen at food festivals and cookery schools demonstrating her passion for cooking to make it fun and interesting, sharing her food stories.Learn More