AS FEW of us are travelling abroad for our summer holidays this year, these two Spanish dishes will give you that holiday feeling without leaving home.
First up is a classic Gazpacho, a chilled soup that works well as a starter followed by a buffet of salamis, cheese and salad on a summer’s day with a glass of chilled white or rosé.
For the main, a showstopping paella. This is a super family-friendly dish and great for when you have friends around. Packed full of fresh seafood and amazing colour, it will look as good as it tastes.
GAZPACHO
(Serves 4)
1¼ lbs good quality ripe tomatoes
1-3 cloves of garlic, peeled and crushed with salt
2 red onions, chopped
5cm of cucumber
Half a green pepper
Half a honeydew melon
2 heaped tbsp of fresh herbs (parsley, chives, marjoram, basil)
3-4 tbsp of good olive oil
3-4 tbsp wine or sherry vinegar
Salt
Freshly milled pepper
Cayenne pepper or Tabasco sauce
A quarter to a half pint tomato juice
2-tbsp oil
8 black olives, stoned
Method:
This dish should be made at least two hours before serving to give the flavours time needed to blend – but not more than 12 hours prior or the texture will deteriorate.
Place the tomatoes in boiling water for 30 seconds to a minute. When you see the skin split or wrinkle, lift them out and leave in cold water until cool enough to peel. Cut the tomatoes and discard the hard core around the stalk. Scoop all the pulp into a non-metal container that will fit into your freezer.
Add the garlic, red onions and the seeded and chopped green pepper. Chop the melon and cucumber into quarter-inch pieces and add to the mix. Add the chopped herbs, most of the olive oil, vinegar, a pinch of salt, pepper and some cayenne or Tabasco.
Mix thoroughly and taste. Add more seasoning and oil until you have a spiced mixture. If the consistency is more like porridge than soup, add in more tomato juice. Leave to chill for up to 30 minutes in the freezer or three hours in the fridge. When serving, it should be icy cold, not frozen. Garnish with olives and herbs.
FAST PAELLA
(Serves 4)
300g Paella rice (or long grain)
1 tbsp olive oil
1 leek, sliced into rounds
110g chorizo sausage
1 tsp turmeric
1 litre chicken stock
200g frozen peas
150g chicken breast, diced into 2cm cubes
250g mixed seafood (eg prawns, squid, sea bream, mullet – ask your local fishmonger for what’s best on the day)
Method:
Heat your olive oil in a deep frying pan. Add the leek and soften for around five minutes. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated; pour in the stock. Bring to the boil and simmer for 15 minutes, stirring occasionally. Add the chicken, cook for 3-4 minutes then add the peas and seafood and cook for another 7 minutes until the rice is tender. Season to taste and serve with lemon wedges.
