Sunday, 27 June 2010

Cooking Class - "Paella Campesina" and "Guitarras"

Last Friday I had my first cooking class,  I was the teacher.
My first student was my acting teacher, Barbara Woods. 
She teaches Meisner Technique, and I love it! You can take a look at her web here:
http://www.wellingtonactorsstudio.co.nz/
It was nice to change the roles and I have to say that she did a very good job.
We made a "Paella Campesina" for 4 people, and "Guitarras" as entrées.
You need:

"Sofrito"
  • 6 Tablespoon of Extra Virgin Olive Oil (Approx)
  • 3 Cloves of garlic (Chopped)
  • 1 Chorizo, Sliced (Barbara bought a Serbian one from the Mediterranean Warehouse)
  • 1 Teaspoon paprika "Pimentón de la Vera" ( Moore Wilson e.g., optional)
  • 1/2 Onion (Chopped)
  • 1 Peeled Tomato (Chopped)
  • 1/2 Red Capsicum (Chopped)
-
  • 1/2 Glass White Wine
  • 10 Prawns 

Rice and Legumes
  • 300gr Medium Grain
  • 100gr Boiled Chickpeas (The Turkish brand "Tamek" are my favourite)
  • 100gr Boiled White Runner Beans ("Bianchi di Spagna" from Mediterranean Warehouse)

Seasoning
  • Crushed Parsley
  • 1 Clove of Garlic (Crushed)
  • Black Pepper (Crushed)
  • 4 or 5 Saffron Strands (Crushed)
  • Salt to taste
  • Hot water (Approx. double volume of the rice)
 
Heat the EVO Oil in a Paella pan (30cm dia.)
Add the Garlic and the chorizo and fry for a minute on a medium fire.
Add the rest of the ingredients for the sofrito, stir for 10 minutes. 
Then add the wine and the prawns and stir.
When the liquid has evaporated add the rice and stir well.
Then add the hot water, the Legumes and the seasoning and stir well for the last time.
Cook on a medium fire until the water has evaporated and the rice is cooked.
Done!

"Guitarras"
  • 2 Slices of sour dough bread (we used Normandy Rye from Mediterranean Warehouse)
  • 1 Clove of Garlic cut in half.
  • EVO Oil
  • 1 Tomato
  • 2 Slices of Jamón Serrano or Prosciutto (Mediterranean Warehouse or On trays)
  • 2 Slices of "Manchego" Cheese (Mediterranean Warehouse or On trays)

Toast the bread and rub the garlic on to it.
Pour some EVO Oil.
Cut the tomato in half and squeeze it over the toasts.
Put a slice of "Jamón Serrano" and "Manchego Cheese" on top.
A comer!

For dessert Barbara brought some Dates that we ate with Manchego cheese, it was delicious!
Thanks Barbara!

1 comment:

  1. It was delicious. And the left overs for lunch the next day were just as good. Thanks for a lovely evening and a beautiful meal.

    Barbara

    ReplyDelete