Thursday, March 22, 2018

On the MENU this week. Spanish Seafood Rice

A winemaker friend recently told Lynne how much he looks forward to her weekly recipes because it helps him sort out Sunday lunch! Very flattering. He wants us to put together a cook book from our past recipes, which we have been publishing weekly since 2003. It is something we have had in mind for many years, but the time involved has just slipped away. Maybe this winter

As it is Harvest time and winemakers are very busy, this week's recipe needed to be simple and quick. Which set her thinking of a delicious one pan dish for a late summer Sunday lunch. This is not a paella, just a good seafood and rice dish, quick to prepare. If you don't eat seafood, you could use a firm fish like kingklip or monk fish cut into cubes. If you can't find dry sherry, you could use a semi sweet sherry (but not full cream!) or 100 ml dry white wine

1 T olive oil - 1 large onion, finely chopped - 2 cloves of garlic, crushed - 1 large red pepper, deseeded and sliced – 100 ml dry sherry - 400 ml tomato passata - 1 bay leaf - 
1 t sweet smoked Spanish paprika - 1 cup of rice - a 500g packet marinara mix - salt and freshly ground black pepper - 1 T flaked almonds - 1 T chopped flat leaf parsley - 1 hard boiled egg, sliced

Fry the onion and garlic in the oil till just transparent, then add the pepper and fry until it starts to take on some colour. Pour in the sherry and boil rapidly till reduced by half then add the tomato passata, the bay leaf, paprika and the rice. Allow to simmer, covered, until the rice is just cooked, stirring a couple of times and adding more water if it seems dry. Then add the marinara mix, season, cover with a lid and steam for 3 to 4 minutes till it is cooked. Sprinkle with the almonds, parsley and egg slices and serve.

1 T = 1 Tablespoon 1t = 1 teaspoon

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