Summer Party 2018
by Gillian Reay-Young
Go all out and impress your friends and family with Gillian Reay-Young’s classic Spanish dish to share, topped off with a frozen fruity dessert, and wait for the compliments to pour in.
- 8 mussels
- 100g peeled prawns
- A small cooked lobster
- 600g diced chicken breasts (pork, or a mixture of pork and chicken works well too)
- 4 tbsp olive oil
- 2 cloves of garlic, chopped
- 1 onion, chopped
- 1 red or green pepper, chopped and seeded
- 4 tomatoes, peeled and chopped
- 350g long grain rice 1.3l chicken stock
- 100g peas (frozen are fine)
- A little saffron and seasoning
- Shell most of the mussels and peel most of the prawns (if using fresh), leaving a few for decoration later.
- Remove the cooked lobster meat from the shell and dice, keeping the claws for decoration later.
- Put the oil in a large paella dish or frying pan and sauté the garlic, onion and pepper for 5 minutes until soft but not browned.
- Add the chopped tomatoes and the diced meat and lightly brown the meat.
- Stir in the rice and most of the stock, leaving a little to blend the saffron powder before adding to the mixture. Season to your taste (if you use stock cubes, then a little salt will be needed).
- Bring the mixture to the boil, then reduce and simmer for approx. 20 minutes, until the rice is just cooked and the meat tender.
- Stir in the mussels, peeled prawns, lobster meat and peas and simmer for a further 8-10 minutes.
- Serve the paella with a few strips of raw red/green pepper and the lobster claw, and scatter a few whole cooked prawns and cooked mussels in their shells over the top.
- Serve inside or alfresco, with a mixed salad and perhaps some garlic bread.
RED WINE & RASPBERRY SORBET
- 200g sugar
- 200g raspberries
- 200ml red wine
- 150ml water
- Pour the water and wine into a saucepan and add the sugar.
- Bring to the boil for one minute, then take off the heat and add the raspberries. Fresh ones are nicest but you can use frozen raspberries when they’re out of season.
- Leave for one hour, then sieve to remove the raspberry seeds.
- Put the mixture into a freezer container and pop into the freezer.
- When frozen, take out of the container and beat the mixture until it goes creamy in texture, then return to the freezer until you’re ready to serve.
- Serve in a glass
Please note: This is a dessert for adults.