Hello and welcome to Cooking With Mother.
Today's podcook is all about Spain's national dish La Paella - now this meal should take about an hour but it took me two; this was because I have never cut up a whole chicken for cooking before or ever cleaned squid.Mum did suggest a bit late in the podcook that preparing all of your ingredients before the cook can save lots of time - this podcook does not follow that plan and is really ideal for the beginner like me.
Please bear in mind I am making a Spanish dish with ingredients from a Sommerfield supermarket in Horncastle Lincolnshire which was short on prawns and fish stock which Tesco helped me out with.
I brought my paellera up from Acton, London and rustled up this classic recipe in my mates cottage in Asterby.
You don't need a paellera but it is best. So you know one can make do with a large frying pan so long as the base is flat, mum chats a bit about this in the p.c.Cooking With Mother is a learning curve for me even as a singer songwriter used to recording music - recording my food preparation is very different unlike over dubbing a guitar in the studio this thing is more of a live performance.
I endeavoured to be more descriptive in this podcook than the last as was mama.
This simple paella is a real winner so please download it pop it in your iPod and cook in stereo, it came out a treat.
Please click here for the full paella podcast or each part separately below and buen provecho.
Best
M
AD
Paella
Cooking Time 1hr but it took me 2hrs.
Ingredients:
olive oil
1 onion
3 cloves of garlic
1 chicken
4 squids
frozen peas
frozen beans
saffron or food colouring
fish stock
1 red and 1 green pepper
1 tomato
4 large prawns
A bag of american long grain rice
Utensils:
1 pallera (paella dish) or large frying pan
1 chopping board
a sharp knife
Extras:
A nice green salad lettuce, cucumber, tomatoes and onion tossed in salt, olive oil and vinegar is always great on the side.
A nice bottle of rioja or moscatel and a jug of cold iced water.
A bowl of fruit for desert.
Coffee and a brandy or a lovely cold glass of moscatel - port or any desert wine.
ps. I will try to edit express versions of these podcooks sometime but for now these are just live please use your pause button and fast forward you can do this in your own time.
Please do comment if you feel inclined and let us know how you got on cooking with mother.
If you feel you would like to share a dish of your mothers please feel free to submit your podcook to me the address for your submissions is podcook(at)cookingwithmother.com
