Paella A La Mexicana
This is a Spanish paella in the Alicante style using Mexican ingredients
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Mexican, spanish
- long grain rice - such as Basmati use one handful per person plus one for the pot
- salt to taste
Salmorreta
- 2 tbsp olive oil
- 1 onion roughly chopped
- 3 cloves garlic whole or halved
- 1-2 chipotle chillies dry or in adobo sauce
- 4 fresh tomatoes unpeeled and quartered
other condiments
- 1 tsp dry oregano
- 1 pinch saffron (optional) saffron strands benefit from soaking in a little hot water; powdered saffron can go straight onto the rice
vegetables
- 2 carrots cubed
- 1 stick celery very finely chopped
- 2 medium sweet peppers (capsimums) your favourite colour
- 1 tea-cup beans any, but pinto are very Mexican
- 1 handful green beans sliced
- 2 avocados sliced - allow 1/2 an avocado per serving
dressing
- 8-10 whole black pepper corns pounded
- 1 lime jiuced
- 2-3 small shallots finely sliced
- 1 bunch fresh coriander leaf chopped
Prepare The SalmorretaGently fry the onion, garlic, oregano and chipotle chillies with a good pinch of salt in a tablespoon of oil to just soften and lightly brown. Add the tomatoes (no need to peel) and oregano and fry for another minute or two
Put the the mixture into a blender goblet with a little water or vegetable stock and liquidize to smooth
Prepare The Rice - Vegetable BaseIn a wide, shallow pan sauté the carrots, celery, green beans and peppers in a tablespoon of olive oil to lightly brown and soften
Add a cup of water or vegetable stock and cook, covered, until the vegetables are soft but still firm
Add the rice, cooked beans, tomato-chile salmorreta, saffron if you're using it, and water or more vegetable stock to cover rice by a good inch. Season with salt. Bring to a boil, reduce the heat to low and cover. Cook on a low flame without stirring or uncovering for 15 minutes
Test the rice - it should have no crunch in the centre. If it does give it another 5 minutes. Finally turn off the heat and allow the dish to rest, covered, for 5-10 minutes
Finish Off The "Majado" Dressing & Other ToppingsPound a small clove of garlic with 5-8 peppercorns in a mortar and pestle. Add marinated shallots with all the lime juice
Slice the avocados length-ways and arrange over the now rested rice
Sprinkle over the lime dressing and chopped fresh coriander and garnish with lime wedges. Serve with a fresh crisp salad
Keyword paella, rice, spicy