RECIPE FROM SPAIN:

Serrano Ham Paella

Serrano ham and Paella are synonymous with Spain. This quick and easy paella variation combines all that is most enjoyable about Spanish cuisine: great flavours, rich colour, simple preparation and social enjoyment. Serve as a tapas dish, racione or satisfying lunch.

You will need:

24 slices freshly carved Serrano ham, cut into thin strips
2 medium onions
5 cloves garlic
3 green peppers
4 medium tomatoes
1 litre chicken stock
400g paella rice
1/2 teaspoon saffron strands
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
3 tablespoons olive oil
Handful green olives

Method

• Prepare the vegetables: peel and finely chop the onion. Peel and crush the garlic. Deseed the peppers and chop, peel and chop the tomatoes.

• Heat the oil in a large paella pan and add the onion. Sauté until soft without browning for about 5 minutes. Add the crushed garlic and green peppers and cook gently for about 8 minutes until the peppers have darkened and softened.

• Meanwhile in a mortar, crush the saffron strands and mix with the thyme and pepper, add a little of the chicken stock and mix to a paste.

• Add the chopped tomatoes to the paella pan and cook for a further 5 - 8 minutes.

• Add the rice to the pan and cook on a high heat for 5 minutes, don't worry of the rice sticks a little or goes black.

• Add the stock and the spice paste to the pan, stir well then lower the heat and cook for 20 minutes.

• Add the Serrano ham to the pan and stir testing the rice, adding a little more water if necessary.

• Cook for a further 5 - 8 minutes until the rice is tender and has absorbed the majority of the stock.

• Serve topped with a few olives and fresh bread to soak up the juices.

The ideal tipple with this dish is chilled fino sherry to compliment the saltiness of the ham.

Terracotta Cookware	Granada Ceramics	Bailen Ceramics	Jaen Ceramics