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Spanish
Paella Stock
 Stock
- the foundation of any good paella! Spanish paella needs
a good stock both to add flavour and for your paella rice
to work its magic and soak up all those juices. Meat based
paella's such as chicken, pork, rabbit will require a chicken
stock and seafood based paella's will need a good fish stock
- ask your fish monger for a monkfish head, if they have
one this is ideal for a big seafood paella.
The
beauty of chicken stock is that it can freeze and also utilises
every part of the bird - zero wastage. It is also a handy
thing to have in the freezer as there are a multitude of
recipes that require a good stock. Not so much a recipe
below but simply a quick guide to using that leftover turkey
carcass or chicken Sunday dinner.
You
will need:
1
Chicken or turkey carcass
1 Large onion
3 or 4 Unpeeled carrots
Bay leaf
Pepper
Method
- Place
the carcass into a large pan and fill with water.
- Skin
the onion and quarter - add to pan.
-
Break the carrots into halves/thirds - add to pan.
-
Add bay leaf and a sprinkle of pepper.
-
Bring pan to the boil and boil for 3 - 4 minutes then
simmer for 1½ hours (2 hours if using a turkey
carcass).
Once
the stock has cooled pour through a sieve and compost the
vegetables and bay, discard the carcass. Freeze using Tupperware
boxes or large freezer bags.
Perfect
stock - ready for the next paella!
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