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Cook Along with Burb

Burb’s Taste of Spain

Burb

On the 30th of May Burb-Bar-Q will be hosting their first Live Cook Along Event. We will be cooking the Spanish classic Paella. Hopefully you can join us. We will be cooking two versions of this, one Vegan & one for the meat eaters. Below is an ingredients list and a quick how to guide to follow if you or I get lost during the live cook along. Don’t worry if you can’t source the ingredients, we will post up ‘Paella kits‘ to purchase, suitable for the amount of people you will be cooking for. Alternatively, kick back with a Sangria (a couple of recipes below) or two, watch the show and wait for your food to be delivered.

The ingredients lists below are our guides, feel free to add or take away certain ingredients to suit tastes and budget.

Remember:

  • Cooking should be enjoyable
  • Cooking shouldn’t be a stress or a chore
  • Mistakes happen (either start again or run with it), that’s the basis of learning
  • Everyone’s tastes are different
  • Try not to be too finickity about the recipe, technique and timings.
  • All heat sources act differently
  • Cooking should be enjoyable
  • Involve the family (if safe to do so)

Ingredients List for Vegan Paella (for 1 person)

  • 1/2 Large Onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 Bay Leaf (dry)
  • 1/2 Tsp Thyme (dry)
  • 1/2 Tsp Smoked Paprika (dry)
  • 1/2 Tsp Sweet Paprika (dry)
  • 2 Strands of Saffron
  • 75g Bomba Rice
  • 1 Tsp Chopped Parsley (Fresh)
  • 300 ml Stock (Made with Vegan Stock Cube and the Saffron)
  • 1/2 Carrot (finely chopped/grated)
  • 2 Large Beef Tomato (I’ve checked, there are Vegan friendly versions of these)
  • 1 Small Bell Pepper (diced)
  • 1 Green Pepper (diced)
  • Juice of 1 lemon
  • 1/2 mug of frozen peas
  • Salt & Pepper

Ingredients list for the Meat Eaters Paella (for 1)

  • 1/2 Large Onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 Bay Leaf (dry)
  • 1/2 Tsp Thyme (dry)
  • 1/2 Tsp Smoked Paprika (dry)
  • 1/2 Tsp Sweet Paprika (dry)
  • 2 Strands of Saffron
  • 75g Bomba Rice
  • 1 Tsp Chopped Parsley (Fresh)
  • 300 ml Stock (Made with Vegan Stock Cube and the Saffron)
  • 1/2 Carrot (finely chopped/grated)
  • 2 Large Beef Tomato (I’ve checked, there are Vegan friendly versions of these !)
  • 1 Small Bell Pepper (diced)
  • 1 Green Pepper (diced)
  • Juice of 1/2 lemon
  • 1/2 mug of frozen peas
  • 1 Chicken Thigh (skinless, bone out & tied) (preferably smoked but not essential)
  • 2 Large Prawns (King, Giant Tiger, Crevettes or Langoustine)
  • 4 Large Mussels
  • 4 Calamari Rings
  • Salt & Pepper

What Kit?

  • A large heavy base frying pan (ideally a Paella Pan, but not essential)
  • A spatula
  • Chopping Board & Knives
  • Measuring Jug
  • Cloths
  • Heat Source (BBQ, Gas Ring, Hob, Camping Stove)

Got the Ingredients, Got the Kit, Now What?

  1. Lets presume you have washed your hands and all your ingredients measured out and chopped. (if not, this is your cue to do so.)
  2. Start by placing onto your heat source of choice. Try to keep the pan at a constant medium-high heat.
  3. When the pan is hot, add your olive oil, chopped onion and carrot.
  4. Gently fry this till the onions have lightly browned.
  5. Add your peppers and fry till slightly softened.
  6. If you are making the Meat Eaters version, add your chicken now. Turn the chicken occasionally to ensure even cooking.
  7. Add your rice, garlic and dry spices, stir rice until coated in the spices, oil and garlic.
  8. Slowly add a 1/4 of your stock and stir.
  9. Add the chopped tomatoes
  10. Top up the liquid in your pan with stock, you are looking for the rice to be just covered.
  11. Add your seafood, if that’s your thing, if not, we are not judging here, move on.
  12. Add a big squeeze of lemon, (no pips required for this recipe).
  13. Leave the Paella to do its thing, and try to resist stirring to much. There is something called ‘The Socarrat’, which gives Paella its character, flavour and identity. It is the crust and the caramelization of the toasted ingredients at the bottom of the pan. IT’S NOT BURNT, it’s ‘The Socarrat’.
  14. If the rice looks as though it is drying out and not close to being cooked, then more stock can be added (hot water will do, if you have used all your stock)
  15. Add your peas.
  16. Once the rice is cooked & liquid has absorbed, sprinkle the chopped parsley over the top.
  17. Taste and adjust seasoning to suit.
  18. We did it, Pour yourself a large glass of something, kick back and enjoy your creation.

Please send your creations into us on Facebook , Twitter, Instagram or email us, using the hashtags #Burbscookalong #Paella #Burbstasteofspain #OutdoorsIndoors #outdoorstoyourfrontdoor

Anyone for Sangria?

Check out these recipes for the traditional Sangria and an alternative ones, have you got your own recipe you’d like to share with the group?

Gin Sangria.
This Sangria recipe from Waitrose features Gin, Lime, etc.

Read more here

A Traditional Sangria
This Sangria recipe from Waitrose features Orange, Brandy ,Red Wine, etc.
Read more here