Paella is an uncomplicated and quick dish to prepare at home, once you get to know the basic ingredients and keep a few of these on hand. When a bag of mussels and a handful of fresh green prawns saunters my way, I now turn to Paella. It’s easier than risotto, with no stirring involved, and can be made on a regular gas stove.
In the pantry you will need these standbys:
a small container of commercial pre-made fish stock, or home-made frozen stock or one vegetable stock cube
some good quality Spanish smoked pimenton ( paprika )
Calasparra rice- no other rice will do for this dish
Some other desirable ingredients for a seafood paella for two people are:
some left over calamari wings, stashed in the freezer*
some green prawns, three large or 6 small per person
mussels, around 6 per person
one green or red capsicum, sliced
one finely sliced onion
one finely chopped garlic
good olive oil
You don’t need a special paella pan for a no fuss paella for two people. I use a heavy based frying 20-25 cm frying pan with a glass lid. My other paella pans come out and are used for bigger gatherings. Just double or triple the quantities for your larger pans and seek out an even and very large heat source.
Pictorial recipe instructions follow.
After preparing fresh calamari for another meal, stash the wings in the freezer for occasions like this. They defrost very quickly and add depth of flavour to the rice as it cooks. I have also used a small fillet of Dory in the same way. I learnt this trick from Sandra at Please Pass the Recipe and the habit has stuck.
There have been lots of fishy things happening in my kitchen this month, or should I say, in cabin kitchens along the East Coast of Victoria and New South Wales. I love the challenge of cabin kitchens: they are all so idiosyncratic and designed for the user of microwaves or non cooks. Challenges include how to drain pasta without a colander, chopping on thin plastic boards that have warped into canoes, looking for a non-existent grater and salad bowl and dealing with an oven that doesn’t cook. But I’m jumping ahead.
Let me introduce you to the first kitchen I popped into on my coastal road trip. I met up with Maree, from Around the Mulberry Tree, in her kitchen in Trafalgar. She was having a garden open day and I just happened to be passing by. Her garden was looking magnificent with its well designed chook house and wicking beds, but I was keen to see the progress on her kitchen renovation and her ‘toy oven’, in which she makes beautiful sourdough loaves! I can report that it is all true, and it just goes to show that with a bit of imagination, a good loaf can be made in a tiny little pie warmer of an oven! Neither of us are too keen on having our photos on our posts: I think this one sums it all up.
The first night in our Lake Tyers kitchen we feasted on a seafood paella or Paella de Marisco. The seafood co-op at Lakes Entrance provided the goodies for this- fresh squid, prawns ( from South Australia) and a few scallops. I used the prawn heads and shells to make a quick prawn bisque for the stock. I love the first stage of making paella when the smoky pimenton is added to the stock.
Travelling with me always are these ingredients, as well as a good pan with fitting lid, a decent knife, a pasta pot, and fresh herbs and spices from home.
The kitchen in Lake Tyers was pretty good as far as cabin kitchens go except for the dodgy oven which only worked on the grill function. This was the setting for our scallop feast.
The kids were happy to eat their way through piles of flathead tails, also readily available from the local seafood co-op. A large bag of panko crumbs from Costco and eggs from home are also part of my travelling kit.
Eden was the next stop for seafood along this route, with blue mussels available near the jetty and a local smokehouse. Kyle bought a bag of smoked mussels: I like his cooking style. Pour the smoked mussels out of the bag and into a bowl, and compete to see who gets to eat the most. No photo for this treat as they disappeared in a flash.
The lakes of Pambula provided the next briny piatto del giorno. Two dozen oysters, freshly shucked, only required a picnic table, a lemon, and a loaf of ciabatta. Needing lemons? Head to the country op-shops for cheap home-grown bags full.
Heading back down south, and passing my favourite Co-op again, these pretty creatures were available for $13.50 a kilo. Packed on ice, they are now in my home kitchen and will give us at least three more meals. Calamari and squid are the most sustainable seafood species you can find in Australia.