Sue! – Paella’s on the menu tonight
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.
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
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.
You will live through us and give us the strength you had in abundance
Rest in Peace
We love you
Robert and Lynne Armstrong