Tuesday, 11 September 2012

Paellish and Cabbage & Apple Salad

Tonight I follow some extremely vague instructions from Nigel Slater's 'Tender' to make a 'sort-of paellish thing' which works really well, and has maybe 90% of the flavour with none of the hassle. I go for some fusion cuisine and serve with a traditional English cabbage & apple salad as both ingredients are super-cheap and super-tasty at the moment. A dressing of cider vinegar, dijon mustard and olive oil elevates the simple flavours to crisp perfection.


  • a white (brown) onion
  • a couple of chorizo sausages
  • a couple of sticks of celery or stalks of fennel
  • 1 tsp vegetable stock powder
  • a ladleful of rice (I accidentally used Thai white and it was fine)
  • twice as much water as rice
  • a handful of parsley

Peel and finely chop the onion and fry in a little olive oil for a couple of minutes. Cut the chorizo into fat coins and add to the onion; fry for another minute or so. Dice the celery or fennel and add, along with the stock powder and rice. If you like, you could deglaze with a little white wine at this stage but I didn't bother. Add the boiling water; cover and simmer for 10 minutes or so, until the rice is just done. Wash, finely chop and stir through the parsely; taste, season and serve.

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