Saturday August 4th saw the most Olympic medals up for grabs and was christened Super Saturday.
Take a look at some of the best moments from Super Saturday.
To celebrate Super Saturday, GarysKitchen cooked a giant paella and invited some of the family around to cheer on Team GB.
There are numerous recipes for paella some with fish, some with chicken some with rabbit and there are all sorts of do’s and don’ts and tips and tricks so GarysKitchen decided to make up his own recipes.
So here is GarysKitchen recipe for a Super Saturday Giant Paella.
Preparation is key to making a successful paella, you need to prepare everything before had so it is ready for cooking.
One giant Paellero pan – If you are into paella and Spanish cooking check out this brilliant ebay shop Paelleros Direct
200 grams of spicy chorizo – thinly sliced
150 grams of lardons
2 medium Spanish onions chopped
3 garlic cloves chopped
1 red pepper chopped
172 teaspoon of thyme
1/2 teaspoon harrisa spice
a few strands of saffron
1/2 teaspoon of tumeric for colour
800ml of Spanish Paella rice – Calasparrra. The rice is important so make sure you get good quality rice – Bomba Rice is authentic
1 teaspoon of sweet paprika – the old favourite of La Chinata paprika is the best
half a bottle of dry white wine
2 litres of good quality chicken stock – add the saffron and tumeric to the chicken stock early to impart flavour and colour
8 free range chicken thighs chopped in half
100 grams of peas
100 grams of giant butter beans – Judias Gigantes
4 large tomatoes de-seeded and chopped
good olive oil
2 small squid cleaned and sliced
Mixed seafood including mussels, prawns, monk fish
lemons and chopped parsley
So after a lot of chopping and preparation you are ready to cook your paella
GarysKitchen decided to cook the Giant Paella over charcoal on a barbecue so had to make sure the coals were white hot before first browning the chicken thighs.
After they are nicely brown remove them and add the sliced chorizo and lardons. Fry until the fat renders out and they start to go crispy.
Now it starts to smell wonderful and you get a lovely orange fat from the chorizo to cook your Sofrito.
A Sofrito is a combination of aromatic ingredients which have been cut in very small pieces, and slowly sauteed or braised incooking oil for 15–30 minutes and is the key to a great paella.
So my Sofrito was chopped sweet onions, red pepper, garlic, tomatoes, thyme, harrisa spice and paprika – cook slowly for about 15 minutes until the onion is clear – be careful not to burn it.
The smell was getting even better now….
Add the browned chicken thighs and the rice and cook slowly until all the rice is coated in the lovely orange fat and is glossy and starting to go clear – about 10 minutes.
Now add the wine and cook out until it has disappeared and all the flavour has gone into the rice.
Then add the chicken stock and stir into the rice – This is the last time you will stir it as you want to get the lovely burnt bits around the side.
Then slowly cook out the liquid and check the rice
You can add more chicken stock if you need to and about 15 minutes before it is ready add the peas and butter beans. Then add the seafood – give it a gently stir to combine and add the Langostines to the top and close the lid of the barbecue for the last 10 minutes or so – or until all the stock has reduced, the paella is bubbling nicely and browning around the edges.
Remove the lid, add the lemon wedges, some sliced red pepper and chopped parsley and serve.
Serve with a simple mixed salad and pan con tomate and wash down with Sangria – Fantastic.
And not only did the Paella go down well – Team GB won three medals in the Athletics congratulations to Jessica Ennis, Mo Farah and Greg Rutherford: