Tried and Tested...

The temptation with dinner parties is to try something new but I've learned the hard way that this can end in tears, okay so a good mix of people, good wine and at least palatable food is all you need for a good night but it can be a huge success with a really tasty and easy dish. No-one enjoys a night where the host is running around in a flap trying to reign in a wildly complicated meal! The best things to serve at dinner parties are meditteranean style suppers - the pastas, the risottos... served with plenty of bread, wine and a killer dessert! you can jazz it up with new and interesting flavours, and expensive ingredients, but the basic is the same, something you could make blindfolded...that way your stress levels are nil, and you know it'll work out!

So with Bills friend Derek coming for dinner last night I brought out my tried and tested fool proof paella... I watched this being made by my landlady when living in Seville years ago and although I never had a recipe I just basically remembered what she had done, I've tweaked it over the years and it really is lovely, good tasty food.

It never ever fails me...

PAELLA for 4

You'll need:

A heavy based pan, I have a paella pan which is a good investment and doubles up as a frying pan, it also makes killer crepes!


300gms paella rice (or short grain)

1 Red pepper, chopped

1 Onion, chopped

Handful frozen peas

2 cloves garlic, crushed

2 breasts chicken

1 small chorizo sausage

8 prawns

Some squid rings (I cook these before hand so they don't get too rubbery!)

1 litre chicken/fish/vegetable stock

Glass of sherry/madeira

Half teaspoon saffron.


Soften the onion and peppers in the hot oiled pan and add the crushed garlic and the chicken. When the chicken is almost cooked stir in the rice, when has become translucent-ish add the madeira and the peas.

Add some of the stock now and the saffron and watch as it turns a lovely yellow!

Keep adding the stock until the rice is cooked, I like it with a slight bite but its all personal preference. When it is just cooked add your prawns, when they are pink take the paella off the heat and stir in the squid and the chorizo!

Serve in the pan and allow your guests to help themselves!


three buttons said...

Hi! Thank you for your Paella recipe, it sounds extra yummy knowing it was discovered whilst watching your landlady cook it up in Seville!

Lisa Conmara said...

You're welcome!I wish I could be as flamboyant as she was - throwing the ingredients from across the room and shouting her head off in spanish the whole time!

Ciara said...

YUM! Just what I need. Inspiration. And you've provided it yet again.
Guess what we're having tomorrow!
Thanks for that Lisa.

Lisa Conmara said...

make sure to play the gypsy kings while cooking - it adds flavour! x