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.