Out of the pool and onto the tractor for a bumpy ride around the farm with Pepe.
Meet our Spanish Mum and Dad, Rosa and Joaquin (neighbours). I wrote here about Joaquin and my Spanish Easter before.
Well today's post is about this wonderful woman right here. My memories of Rosa from my earliest years are of running away from her! She used to hold one of my cheeks, hard in between her thumb and index finger and give it a good shake. It was a gesture of such affection but, I dreaded that.I don't know when you'll next be cooking your 25 person paella or how useful this recipe will be to you but it is a fantastic dish for a family gathering but the tips really do translate for smaller paellas.
Rosa's recipe which I will translate at bottom of post
I have eaten more paella than I can count over the years and everyone agrees that nothing lives up to Rosa's. I felt genuinely honoured to have spent the afternoon watching her cook and note the little things she did that weren't easy to translate. It was after this memorable day, that I realised that it was only Rosa, standing behind that pan who pours her love into this dish for those who eat it, who can make it taste the way she does. A family rule is to add another handful of rice than needed to the pan for the 'unexpected guest' this just sums up what I love about the Spanish.
Add the sofrito to the paella pan with the parsley mix below.
Then all that shell fish cooking liquid is strained and added.
Can you see the circle of pepper in the middle? That's for the lemon and parsley crown that gets put on just before serving.
Translation, Paella for 25 people
1/3 kilo olive oil
2 heads of garlic
2 kilos of chicken thigh
4 tins of chopped tomato
1 tin of tinned peas
1 kilo of green peppers for sofrito
2 red peppers roasted for decoration
1/2 kilo of squid
1 kilo mussels
1 tbsp black pepper corns
2 big pinches saffron
4 stock cubes. The best equivalent in UK would be Kallo organic chicken.
Handful of parsley, with stalk
6 bay leaves
Prawns for decoration
Paella rice 100g per person
There was probably 3+ litres of stock added made from shell fish juices etc.
Please let me know if you have any family/authentic recipes from overseas you want to share!