Recipes Ideas

Paella Recipe                            

This is an authentic Spanish recipe provide by the makers of Safronsa Paella Spices.  As with all recipes, this is a good guide, but feel free to add / subtract ingredients you particularly like or dislike!

Ingredients (Serves 4)

• 400g Paella Rice
• 125g Olive Oil
• 200g Pork (cubed)
• 200g Chicken (cubed)
• Shellfish (8 Prawns, 8 Mussels, 12 clams, 200g squid or cuttlefish)
• 100g veg such as peas & artichoke
• 1 Onion
• 1/2 red pepper
• 1/2 green pepper
• 2 Crushed tomatoes
• 1Litre Water or Fish Stock
• Salt
• 1 Sachet Safronsa spices for Paella (containing Garlic, Bay Leaf, Paprike, Pepper, Thyme, Saffron and colourant for Paella)

• Method:

Rub the salt into the fish and meat.  Heat the oil in the paella pan over high heat.  Once hot, brown the meat then remove it from the pan.  Cook the squid or cuttlefish until tender and remove.  Then add the shellfish to the pan, stir fry for a few minutes and remove.  Turn the heat down and add the onion and the chopped peppers to the pan.  Once the vegetables are browned, add the crushed tomatoes.  Turn the heat to high again and add the squid or cuttlefish back in to the pan followed by the rice.  Fry the mixture for a minute while stirring with a wooden spoon.  Next add the vegetables, meat and the shellfish.  Finally add the SAFRONSA spices for Paella with boiling water or fish stock.  Stir for the last time and let cook for 5 minutes over a high heat and then 8 to 10 minutes on the lowest heat.  If more water is needed, slowly add boiling water over the paella.  When the rice is al dente, turn off the heat and cover the paella pan to keep in the steam.  Let it stand for 2 minutes before serving. 

Pour yourself a glass of vino and enjoy your paella!!!

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Dauphinoise Potatoes                              Kuhn Rikon Mandoline

This is comfort food at its best, and is the perfect complement to roast lamb, and some simple vegetables.  It is a rich, creamy dish and tastes even better the next day!

Ingredients:

• 1/2 Large potato per person
• 2 crushed garlic cloves (or some finely diced onion if you prefer!)
• Cream & milk (half & half)
• Grated Gruyere cheese
• Salt & pepper

Method.

• Preheat the oven to 220C/425F/Gas 7.
• Using a mandoline, slice the peeled potatoes very finely and put them in to a large saucepan. 
• Add the garlic or onions and salt and pepper to taste. 
• Add a mixture of cream and milk until the potatoes are just covered.
• Simmer slowly (not allowing the liquid to boil).  The potatoes just begin to soften after about 15 minutes
• Put the potato mixture in a shallow oven proof dish, cover with grated Gruyere cheese, and pop it into the pre heated oven
• Cook for about 20 minutes or until the cheese is brown and bubbly!

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Perfect Mashed Potato             Potato Ricer

Ingredients

• 2lb floury potatoes, peeled and quartered
• 60g butter
• 2-3 tbsp warm milk
• salt and freshly ground black pepper
  

Method

• Cook the potatoes in boiling salted water (or better still in a steamer) for about 20 minutes or until they are soft.
• Drain the potatoes and mash them until they are smooth, a potato ricer does this job perfectly
• Beat in the butter, with salt and pepper to taste, and add the warmed milk until the consistency is to your liking
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