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Paella A La Mexicana

This is a Spanish paella in the Alicante style using Mexican ingredients
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican, spanish
Keyword: paella, rice, spicy
Servings: 4 people

Ingredients

  • 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

Instructions

Marinate The Shallots

  • Immerse the finely sliced shallots in lime juice with a pinch of salt. Cover and set aside

Prepare The Salmorreta

  • Gently 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 Base

  • In 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 Toppings

  • Pound 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