Date night: Paella

Last week my boyfriend promised to cook me a really nice meal. I was really excited and was interested in what he would come up with. After nearly a whole week of promising, when the day came he still hadn’t even thought about what to cook me. To say I was disappointed is probably an understatement.

In the end it was agreed upon paella. Not exactly the hardest dish in the world to cook, but I didn’t care, I just wanted him to cook for me!

Sadly, I still don’t know of any local shops that sell vegan meat replacements, so we ended up using Quorn products (which have egg in). I generally left my boyfriend to the cooking process, but I know how it works, so thought I’d share. There was enough of it for me to have left overs the next day, not having to cook two days in a row was wonderful!

Ingredients:

  • Long grain white rice, 60g dried per person
  • Mixed seafood, such as prawns, mussels, squid, 125g pre-cooked per person
  • One small red onion, chopped
  • Frozen peas, small handful per person
  • Frozen sweetcorn, small handful per person
  • Runner beans, 50g per person
  • A pepper (any colour), 1/4 per person
  • Turmeric
  • Cayenne pepper
  • Quorn chicken pieces
  • Quorn style chorizo
  • Chives
  • One litre of vegetable stock
  • Lemon juice
  • Salad (to serve)
  • Crusty bread (to serve)
  • Cheese (to serve)
  • Either use a large saucepan or a large frying pan – the larger and flat it is the better, as you want to keep it as thin as possible

To make:

  1. Pre-cook the quorn chicken pieces in lemon juice. This gives the lemon background that you find in many fish dishes, but also makes the dish healthier.
  2. Add the onion, pepper and the runner beans to the pieces. Just give them a couple of minutes to get some heat to them.
  3. Add the rice to the pan and give it a quick mix in before adding a couple of ladles of stock to the pan.
  4. Ensure the pan is now on a consistent medium heat.
  5. Leave the stock to be soaked up and add more a few ladle fulls at a time. While doing this add a tablespoon of turmeric, half a teaspoon of cayenne pepper and a tablespoon of chopped chives.
  6. Keep adding more stock as it becomes needed, and occasionally giving the dish a stir. Keep checking the rice, when it gets to having a small crunch but mainly being soft add the seafood, peas, sweetcorn and Quorn chorizo. Giving it a stir.
  7. Stir a little more frequently, and add less stock in each time now until the rice is soft.
  8. When the rice is soft, stir a lot until all the stock has gone, take off the heat and serve immediately.
  9. If there’s too much, keep it off the heat and leave it to cool to put it into a box to save as leftovers.
  10. Sprinkle with cheese, have with salad and crusty bread – and enjoy.
Image

Leftovers the day after with a bit of the remaining salad

If there are leftovers you don’t have to re-heat them the day after. But, if you choose to, like I did (and no, I didn’t get ill reheating seafood or rice) make sure you do it properly.

I placed the leftovers in a pan with some lemon juice, to ensure that the mixture wouldn’t get too dry and heated it at a medium heat for about 15 minutes, but do this until it is piping hot. If needs be add a little more lemon juice in the middle of cooking. Then you can enjoy the delights all over again!

One thought on “Date night: Paella

  1. Pingback: Best comfort food: Crumpets | Food: from hellish disasters to divine temptation

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