Life

James Street South Cookery School: Spanish classics Paella and Patatas Bravas

Paella made with fresh prawns – a truly classic Spanish dish
Paella made with fresh prawns – a truly classic Spanish dish Paella made with fresh prawns – a truly classic Spanish dish

AS THE school year draws to a close, thoughts are turning to getting away from it all, and wherever you're going, what better way to build excitement than some holiday-themed dishes to experiment with new tastes.

This week's recipes are two great Spanish dishes which are bursting with flavour. The patas bravas dish is great for brunch and everyone loves it. Although a little more complex than making a fry, it really is worth it.

Paella is a great way to introduce children to new flavours as most kids love rice, and is a great sharing dish.

PRAWN AND PEPPER PAELLA

(Serves 4)

2 tablesp olive oil

1 red onion, finely diced

2 cloves garlic, peeled and crushed

2 sticks celery, finely chopped

pinch of saffron

pinch of turmeric

pinch of smoked paprika

500ml chicken stock

1 red pepper, deseeded and sliced

195g brown rice,

250g raw prawns, shelled

2 tablesp tomato puree

small bunch of flat leaf parsley

1 lemon, quartered

Start by heating the olive oil in a large casserole dish; add in the onion, garlic, celery, saffron, turmeric and paprika. Cook on a gentle heat for about 10 minutes. Next, add in the pepper and cook for a couple of minutes until soft.

Then add 80 per cent the chicken stock. You can use vegetable stock but I personally think chicken stock provides more flavour. Once cooked through for a couple of minutes, add in the brown rice. Alternatively can use white rice, which takes less time to cook. Bring the stock to the boil in then reduce to a simmer and place a lid on the pot; cook for about 30 minutes until the rice cooked. Keep checking to ensure there's enough liquid in the pot and the rice does not become too sticky – add more stock if needed.

Add the prawns, which should be peeled and ready to cook, with the rest of the stock and the tomato puree; place the lid back on until the prawns are cooked through. Season to taste at this stage. Chop up the parsley and serve with the dish. Place the lemon on top to garnish when serving.

PATATAS BRAVAS WITH HAM AND EGG

(Serves 4)

6 large potatoes, quartered lengthways and then diced

1 teasp salt

150ml olive oil

2 chillis, finely diced

2 teasp smoked paprika

3 sprigs thyme, picked

sea salt

fresh pepper

8 slices Bayonne ham

4 large eggs

Fill a saucepan with cold water and place on the hob. Add in the potatoes and bring to the boil. Reduce the heat to a medium simmer until potatoes are cooked. Drain and leave to the side.

Next place a couple of tablespoons of the olive oil in a bowl; add in the chilli, paprika and thyme and mix well. Add a couple of tablespoons of the olive oil to a frying pan on a medium heat; add in the potatoes and fry off on all sides until golden and crispy. Remove from the pan and place on kitchen paper to soak away the excess oil.

Clean off the frying pan and then add in the olive-oil-and-chilli mix; add the potatoes and cook for two minutes on a medium heat. Once mixed through, remove and place to the side.

To cook the ham, place between two sheets of greaseproof paper and bake in the oven for 20 minutes at 180C.

With all the different ingredients cooked, it is now time to assembly everything. Grease four medium-size ramekins – if you do not have any use a frying pan with a metal handle. Place in the ham; add the potatoes, leaving spaces in the dish to add in the eggs. Crack the eggs into the dish(es) – you can start by cooking on the hob on a high heat or place in the oven and cook at 160C for 12 minutes. The dish will be hot and you can serve this to the table. Enjoy with fresh sourdough or crusty loaf.