Grains of luck

The Guardian - Feast - - Feast -

Chicken and rice with al­monds

Prep Cook Serves 25 min 2 hr 4

1 chicken, breasts boned and cut into 3cm cubes; keep the rest for stock 1 onion, peeled and halved

2 car­rots, chopped

1 tomato, halved

1 head gar­lic, halved

3 bay leaves

6 black pep­per­corns 1 tbsp sweet pa­prika 75ml white wine 1 handful pars­ley stalks 1.5 litres wa­ter

1 small pinch saf­fron 6 tbsp olive oil 1 onion, peeled and finely chopped

1 green pep­per, de­seeded and finely chopped

3 dried nora pep­pers, bro­ken open, or 1 tsp sweet pa­prika

3 gar­lic cloves, peeled and finely chopped

2 tbsp finely chopped rose­mary

2 toma­toes, chopped 100g whole al­monds, toasted and chopped 250g calas­parra rice 75ml white wine

Put the chicken car­cass, legs and thighs in a large pot with the rest of the stock in­gre­di­ents, apart from the saf­fron, and bring to a boil. Gen­tly sim­mer for an hour. Re­move from the heat, strain, then sea­son. Add the saf­fron and in­fuse for 10 min­utes. When cool enough to han­dle, pull the meat from the bones and shred into medium-sized pieces.

Heat two ta­ble­spoons of oil in a paella pan on From the Amer­i­can South to In­dian and Scan­di­navia, rice is of­ten eaten at New Year to be­ing good for­tune for the 12 months ahead a medium-high heat. Fry the breast meat un­til browned on all sides. Trans­fer to a bowl.

Wipe the pan, add the re­main­ing oil and fry the onion and pep­pers for 15-20 min­utes. Add the gar­lic and rose­mary, and cook for a fur­ther five min­utes. Add the toma­toes, al­monds and rice. Turn the heat to medium-high, add the wine and a litre of the hot stock. Sim­mer for 10 min­utes, un­til there’s just a lit­tle liq­uid above the rice. Spread the meat evenly over the rice, and push each piece un­der the stock. Turn the heat to low and cook for five more min­utes, un­til there is just a lit­tle liq­uid left at the bot­tom. Turn off the heat, cover with foil, leave to rest for five min­utes, then serve with lemon wedges.

Rice with hake and ar­ti­chokes

Prep Cook Serves 25 min 1 hr 4

7 tbsp olive oil

2 large onions, peeled and finely chopped

2 green pep­pers, de­seeded and finely chopped

2 globe ar­ti­chokes, trimmed to the heart, sliced into thin wedges 6 gar­lic cloves, peeled and finely chopped

½ tsp fen­nel seeds 800ml fish stock

1 tsp saf­fron threads 250g calas­parra rice 80ml white wine 1 small bunch flat-leaf pars­ley, roughly chopped

½ tsp sweet smoked pa­prika 400g hake fil­lets, cut into bite-sized pieces 225g piquillo pep­pers, torn into strips

Heat the oil in a paella pan over a medium-high heat and, when hot, add the onions, pep­pers and ar­ti­chokes, and cook for 15-20 min­utes, stir­ring oc­ca­sion­ally. Turn down the heat to medium, add the gar­lic and fen­nel seeds, and cook for a fur­ther two min­utes, un­til the gar­lic and onions have some colour and the ar­ti­chokes are ten­der.

Mean­while, bring the stock to a boil, add the saf­fron and in­fuse for 10 min­utes off the heat.

Add the rice to the veg­etable pan and stir for a minute. Turn the heat up to medium-high, add the wine, stock, half the pars­ley and the pa­prika, and sea­son. Don’t stir the rice af­ter this, be­cause it af­fects the chan­nels of stock, which al­low the rice to cook evenly. Sim­mer for 10 min­utes, un­til there is just a lit­tle liq­uid left above the rice.

Spread the hake out evenly over the rice, along with its juices. Push each piece of hake un­der the stock. Gen­tly shake the pan to pre­vent stick­ing, then turn down the heat to medi­um­low. Cook for five more min­utes, un­til there is just a lit­tle liq­uid left at the bot­tom of the rice.

Turn off the heat and cover the pan tightly with foil. Let the rice sit for three to five min­utes be­fore serv­ing. Dec­o­rate with strips of piquillo pep­per, the rest of the pars­ley and the lemon. We serve this with salad and a le­mony aioli.

Sa­man­tha Clark is a chef and co­founder of Moro and Morito restau­rants

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