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Each week we take you behind the scenes to reveal secret recipes of food , drink and art which inspire us and take us to a level beyond....!
We love going to our friends home and seeing our stuff in use sending smiles round the table and on instagram of course!
2/3 cup extra virgin olive oil
1 onion, finely chopped
2 cloves garlic
1 red pepper, finely chopped
1 ripe plum tomato, grated
1 tsp. smoked paprika
300 grams shrimp, peeled, deveined, and halved
300 grams squid or calamari, cut into rings
400 grams bomba rice (or carnaroli)
1 T. saffron
1 liter fish stock, heated
1 cup parsley, finely chopped
Thomas & Chef Michael, Chef's Fav Find for Gourmet Tortilla Chips, Dessert of Passionfruit Sorbet & Häagen Dazs Vanilla in the centre of a Cantellope
For the sofrito (base sauce):
Preheat the paella pan (15 inches is the ideal size for this amount) on medium heat. Add two tablespoons olive oil to the pan. Add the onion, garlic, and red pepper. Stir-fry for 10 minutes and add the tomato, then keep frying for 10 more minutes. Add the smoked paprika and cook for 5 more minutes. Set aside.
For the paella:
In the same pan, add the chorizo and cook for 5 minutes. Add the shrimp and squid and keep frying for 5 minutes, adding a drizzle of olive oil if necessary. Add the sofrito, the rice, the saffron, and then the hot stock. Stir gently until the rice is evenly distributed on the pan. Season with salt and pepper to taste. Cook the rice for five minutes at high temperature, then turn heat down to medium and keep cooking till the stock almost evaporates and you can see little holes between the rice grains.
Then it’s time to add the rest of the olive oil and keep cooking 2 or 3 minutes till you hear (yes, hear! haha!) a little cracking in the pan. Take the pan off the heat, and let the paella rest, covered in wax paper or a kitchen towel.
Serve immediately with chopped parsley and a slice of lemon. Its so "FUCH-ING Good " (get it? as in Fuchs, lol) Enjoy!
where is my dip 🤣😘