Out & About July 2017

Al aire libre The summer months and opportunity to eat outdoors are all too short in this country. However, we tend to make the most of the longer evenings and SIMON RHODES suggests Spanish paella is a great alternative to the traditional barbecue How to make

E ating outdoors is one of my favourite pastimes, whether it is a barbecue or picnic. I think nothing compares to sitting in the sun and having a relaxing meal outdoors. This time of year is perfect for the odd cold glass of vino or a cold beer and some yummy food. Nowhere does eating outdoors quite like the Spanish, and here in the summer months is the closest we get to being in Spain when everything (and everybody) seems so relaxed. Now I know what mañana means... Spain is famous for its paella and this dish was made for outdoor eating. Paella originated in Spain and was derived from a leftover dish dating from Roman times. It was developed and was popularised in Va- lencia, where the Romans introduced irrigation, and then the Arab conquerors that brought rice perfected it. Many folk say the best paella, and most authentic, still comes from Valencia. The paella pan is characterised by being round with a flat bottom and can be anywhere from thge size an LP record, 12inches in diameter, to several feet. The one thing that doesn’t change is the height. It is about first-joint-in-the-thumb deep as the Spanish would say, so that the rice has maximum contact with the bottom of the pan.

Traditionally, paella p is cooked over an open fire. The Mediterranean is known for developing the art of frying, because of the lack of good slow-burning firewood. The available branches are of high acid content that make a very hot fire. Depending on the region in Spain, the meats and vegetables added to the paella vary. It can have several meats, including rabbit, chicken, Spanish smoked sausage like Chorizo and even hare, or no meats. Snails are com- mon too. Seafood for me is the most exciting part of great paella, almost anything will do but most popular are prawns or crevettes, mussels, clams, lobster and crab, octopus and squid. Fish can also be added, but make sure it is added in later so it doesn’t break up. A good fish to use would be monkfish, gurnard or even hake.

Start by heating some extra virgin olive oil in a paella pan or a flat pan. Sweat down some finely chopped onions (Spanish of course), and add some crushed garlic. Next, add a good glug of white wine and then the rice. Stir in the rice and add the stock, chicken or fish will do. Then, like a risotto, keep adding the stock a little at a time. As you go along add the various meats and shellfish. The meats such as chicken and rabbit should be added before the shellfish as they take a bit longer to cook. Essential spices for paella are paprika and saffron, these should be added to enhance the flavour and give it a vibrant rich yellow colour. Don’t forget to season and make sure the rice is just cooked before serving with plenty of chopped parsley. At the Lobster Pot we have all the ingredients to make a great paella, so why not pop in and say ¡hola!.

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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