蜜芽传媒

Nì seo dìnnear mòr spaideil son dithis.

Son a phaella
4/5 Prannsagan
150/200g earbaill muasganan-caola neo prannsagan
300ml stoc circe
Craiteachan cròch-dhearg
Ola-chroinn-ola
100g chorizo
2 uinnean air a ghearradh
½ piobar dearg
3 clòbhan creamha, air an gearradh mìn
½ spàin-tì bleideagan tiolaidh
½ spàin-tì paprika smocte
½ spàin-tì paprika
175g rìs paella
Steall fìon geal
2 tomàto, rùsg dhiubh
1 spàin-tì puree thomàtothan
50g pònairean ruith air an gearradh ann an slisean fada
Liomaid
Pearsal

Pana beag gu sònraichte son paella.

Goil am maorach ann am pana le uisge saillte fad 4-5 mionaidean. Aon uair 's gu bheil iad bruich thoir a-mach iad is cuir ann am bobhla le uisge fuar.

Glèidh 300ml dhen uisge anns an robh am maorach a’ bruich is cuir seo ris an stoc. Cuir ann a chròch-dhearg is cuir mun cuairt. Leig leis suidhe feuch an tig an dath 's am blas às a chròch-dhearg.

Geàrr an chorizo ann am pìosan meadhanach mòr is fraidhig ann an deagh steall ola fad beagan mhionaidean.

Sad ann an t-uinnean is bruich fad mionaid neo dhà eile. Gearr am piobar ann an slisean meadhanach mòr, bruich beagan mhionaidean a bharrachd. Cuir ris na spìosraidhean is an creamh is fraidhig son mionaid eile.

Nis tha an rìs a dol ann. Cuir seo uile mun cuairt son 2 mhionaid son a chòmhdach san ola 's na blasan eile.

Dòirt ann am fìon is bruich gus an òl an rìs dàrna cuid na fìona. Dòirt ann an stoc is cuir mun cuairt.

Geàrr na tomàtothan is cuir seo ris a phana leis a phuree thomàtothan agus na pònairean.

Bruich air a shocair fad 10-15 mionaidean feuch a bheil an rìs bog is gu bheil an stoc air sùghadh a-staigh dhan rìs.

Thoir an t-slige far nan earball agus cuir am measg na tha sa phana iad. Suidh na prannsagan air muin an ruis, cuir ceann air a phana is bruich feuch am bith a h-uile sian blàth – 2-3 mhionaidean.

Cuir am paella air truinnsear le slisean tiugha liomaide is bleideagan pearsal sgapte air a mhuin.

Hebridean Langoustine Paella

This serves 2 as a generous and special date night meal.

Ingredients
4 langoustines
About 150g or a handful of prawns or langoustine tails
300ml of chicken stock
A pinch of saffron strands
A splash of olive oil
100g chorizo
2 onions finely chopped
½ red pepper
3 cloves garlic, chopped finely
½ tsp dried chilli flakes
½ tsp smoked paprika
½ tsp paprika
175g paella rice
Splash of white wine
2 tomatoes, skinned
1 teaspoon tomato puree
50g runner beans, sliced finely
Lemon
Fresh parsley

A small shallow paella pan

Boil the langoustines and tails in a pan of salted water for 4–5 minutes. When cooked plunge the shellfish into cold water.

Reserve 300ml of the cooking liquid and combine this with the chicken stock. Stir through the saffron and leave to infuse.

Chop the chorizo into medium-sized chunks and fry it in a good glug of oil for a few minutes.

Add the onion, fry for another few minutes. Chop the pepper, add to the pan and fry for a few minutes. Add the garlic and spices and fry for a further minute.

Add the paella rice and fry for a couple of minutes so everything is coated in the oil and juices.

Pour in the wine, stir and cook until reduced by half. Now pour in the stock and bring to a simmer.

Roughly cut up the tomatoes and add to the pan along with the tomato puree and the runner beans. Stir well.

Simmer for 10-15 minutes, or until the rice is tender and the liquid nearly absorbed.

Remove the shells from the langoustine tails and stir through. Place the langoustines elegantly on top of the rice, cover and cook for a few more minutes to heat everything through.

Serve with lemon wedges and chopped fresh parsley.