Category Archives: chorizo

Easy Spanish Fish Stew

Here’s an easy recipe for a very tasty Spanish carzuela or fish stew

First the sofrito – you will need roughly chopped onions, leeks, carrots, celery, fennel red pepper and plenty of garlic.

Then chop some chorizo into slices and slowly fry to release the oil.  Once cripsy remove the choriz and add the sofrito, leaving out the chopped garlic.

Slowly saute the vegetables until soft and cooked through and then add the garlic and cook for about another 5-10 minutes.  Then add a teaspoon of La Chinata Pimeton Paprika – I used hot but you can use smoked or sweet and cook again for another 5 minutes or so.

Then add approx 250ml of fish stock (I used half a knorr cube) and a carton of chopped tomatoes and garlic and slowly simmer until the sauce has thickened. Add half a tin on cannelini beans.

Add the white fish, I used coley and sword fish.

And simmer until the fish is nearly cooked.  Then add the prawns for a final couple of minutes until everything is cooked through.

Sprinkle over the fennel leaves and some freshly chopped basil and serve with crusty bread wiped over with garlic and a tomatoe to make pan con tomate. Add a big dollop or alli olli (garlic mayonese) and you have a delicious and easy Spanish Fish Stew.

London 2012 – Super Saturday Giant Paella

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

Large langostines

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.

Ole

 

 

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:

 

 

 

 

 

The passing of a friend….

OK after an overwhelming majority vote here are the photographs of Chorizo on his deathbed.

Please look away now if you are of a sensitive nature….. Come on look away…..OK here goes

 

Dearly beloved,

GarysKitchen is sad to inform you that after a long battle against the elements and hanging around (get it?) in the shed longer than expected, yesterday saw the passing of a dear friend that we had all come to fondly refer to as Chorizo.

As reported he (Chorizo is definitely a he – see previous post) took a turn for the worse last week and despite all our prayers (you were praying weren’t you?) he was finally laid to rest in the food recycling bin yesterday evening.

It was a quiet and dignified service with only a small number of friends (GarysKitchen) in attendance but he knew that you were all thinking of him.

So it is goodbye to chorizo and just to say that Mark Sargeant is an idiot as I followed the recipe, well maybe not adding the 200g of pork back fat and I can’t really say that my shed is cool and dry!

I am keeping a careful eye on my panchetta, which is looking OK at the moment and let’s see what other charcuterie we can try – suggestions anyone.

P.S. I have not added any pictures of chorizo in his final stages as it was a bit gruesome but if there is demand I may be tempted to post a few – check out the poll below.

Mrs GarysKitchen Loves Chorizo A La Sidra

An old joke that still makes me chuckle.

Check out the clip from Benidorm

Nice to see that Jamie has taken it down a peg or two in his new series with the name of his truck come pub.

and here is a recipe but note the strategically placed ‘apple’

Top Spanish Tapas…: Chorizo in Apple and Cider.

and finally here is a picture taken in Benicassim, Spain of a dish that we lovingly call ‘knob soup’, work it out yourself.

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Update on the chorizo – not for the faint hearted

It’s been a week now and the chorizo has been hanging nicely in the shed.

But recently things seem to be taking a turn for the worse.

I won’t describe it or post any photo’s as it is not a pretty sight but something is happening to the chorizo and I’m not sure  I like it.

As they say ‘time is a great healer’ so I’m hoping that time will sort out my chorizo but at this stage it ain’t looking good.

I hope my next update will be more positive but at the moment I need us all to join together in prayer for the chorizo!

Could this be the end of chorizo

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Christmas chorizo and other cured products