Paella is on heaven’s menu tonight

 Sue! – Paella’s on the menu tonight

Dearest Sue

Many of the senior men in heaven were fishermen.
This means they will have learned many years ago how to cook the fruit of the sea. I also cook a mean paella. 
Do you remember when the summer before last, I cooked it for you, John, and Lynne which we ate in your garden. Lynne and I weren’t able to come to your funeral today, but tonight we will have a meal in your memory. I outline my favorite paella recipe below. Tesco may not have opened a superstore in heaven (yet) so you’ll have to source the rice yourself. You will need rounded medium-short grains to absorb the liquid without becoming too creamy, and don’t forget to wash it down with the best Barollo. The paella I favour is made with chorizo, chicken, peas, squid, mussels and prawns. Saffron and chorizo give the meal a gorgeous red hue. 


Ingredients


sea salt

2 large pinches saffron
1 heaped teaspoon smoked paprika 
freshly ground black pepper 

6 slices higher-welfare pancetta 
plain flour, for dusting 
4 tablespoons olive oil 

1 onion, finely chopped 
4 cloves garlic, finely chopped
1 red pepper, chopped 
125g fresh chorizo sausage, casing removed and diced 
2 skinless, boneless chicken breast fillets, diced 
350g (12 oz) uncooked Tesco Paella Rice
1.25 litres (2 pints) chicken stock 
100ml (4 fl oz) white wine 
1 sprig fresh thyme, leaves only 
2 pinches saffron, or a teaspoon of turmeric (to colour the rice)
salt and freshly ground black pepper to taste 
2 squid, cleaned and diced 
2 tomatoes, seeded and chopped 
75g frozen garden peas 
12 large prawns, peeled and deveined 
500g mussels, cleaned and debearded 
generous handful chopped parsley, leaves picked and chopped, stalks chopped 

8 wedges lemon to garnish

Method
Prep:45min  ›  Cook:45 min  ›  Ready in: 1 hr 30 min  
Heat olive oil in large frying pan over medium heat. 
Add onion, garlic, paprika; cook and stir for a few minutes. 
Add chorizo, pancetta, chicken and rice; cook for 2 to 3 minutes. 
Stir in 1/2 of the stock, wine, thyme leaves and saffron. Season with salt and pepper. 
Bring to the boil and simmer for 15 minutes; stir occasionally.
Taste the rice and check to see if it is cooked. 
If the rice is uncooked, stir in 1/3 of the remaining stock. Stir occasionally. Stir in additional stock as necessary. Cook until rice is done.
Stir in squid, tomatoes and peas. 
Cook for 2 minutes. 
Arrange prawns and mussels on top. 
Cover with aluminium foil and leave for 3 to 5 minutes.
Remove the foil and sprinkle parsley over the top. 
Serve garnished with lemon wedges.

It takes an hour and a half to cook, but you can savour it through eternity. 
Sue
You will live through us and give us the strength you had in abundance
Rest in Peace
We love you 

Robert and Lynne Armstrong

Published by Rob

Now 70, I'm getting back into website development and brand protection, as well as showcasing the delightful artistic talents of my beautiful wife Lynne. My projection will encompass a lifetime of database marketing, as well as the Christian democratic socialist ideals of my wife and I.

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