Viva Brighton Issue #38 April 2016

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Photo by Lisa Devlin, cakefordinner.co.uk ....76....
ecipe .......................................... Seafood paella Melissa Melly opened her Spanish catering company, Vamos Paella, after being inspired by the flavours and ingredients she discovered while living in Murcia several years ago One of the ingredients you’ll need later on is a rich tomato sauce called sofrito, which you can buy readymade in Spain but it’s harder to get hold of here. I make my own by mixing some olive oil, finely chopped red onion and tinned tomatoes in a saucepan with some chopped garlic and a little bit of salt and sugar. Cook for about 40 minutes and then blitz in a blender. To begin making your paella, first you’ll need to heat some olive oil in a paella pan and flashfry your squid, which you’ve prepared and cut into triangles. Fry it until it’s got some colour and season with a bit of salt, then remove it from the pan. Next add the tiger prawns. It’s important to use head-on, shell-on prawns, because all of the flavour is in the heads. I usually pull the heads off, remove the antennae and put them back into the pan with the rest of the prawns. Cook until they get some colour and over a high heat, because you don’t want to over cook them. Once they’ve browned slightly, remove them. Add a bit more olive oil to the pan, followed by a red pepper and a green pepper, cut into triangles. Again keep them on a high heat and fry for maybe five minutes. To the fried peppers, add chopped garlic, ñoras, smoked Spanish paprika (pimenton dulce) and saffron. Ñoras are Spanish bell peppers which have been dried, and I usually buy these and the other Spanish ingredients, like my pimenton dulce, from Brindisa at Borough Market. The saffron I tend to toast first and then grind it. Fry all of these together for two minutes. Add two or three ladles of sofrito to the paella pan and then pour in the rice. I use Calasparra rice, which you’ll see in white linen bags in the shop, but you can use any good paella rice. As a general rule, you’ll need about 100g per person. Once you’ve coated the rice in the sofrito, you can switch the heat off and leave. About half an hour before you want to eat, switch the heat back on and add the fish stock. You can make your own stock, but there are so many other flavours going on in the dish that you can just use a bought stock, and it’s very hard to tell the difference. Adjust the volume based on the amount of rice you’re cooking. At the same time add the mussels, and when the stock comes to the boil, taste for seasoning and cook for 17 minutes. This is a very precise timing – when you can smell the burnt bit forming at the bottom, that’s when you know they’re done. About half way through, add the cooked squid and prawns. Once the 17 minutes is up, turn off the heat and cover the pan with foil for five to ten minutes, to allow the rice to absorb the rest of the stock. Then it’s ready to serve! As told to Rebecca Cunningham Photo by Lisa Devlin, cakefordinner.co.uk Ingredients and equipment can be found at Fish! next to Hove Lagoon. Vamos Paella specialise in cooking tapas and paellas for weddings, parties and corporate events all over the South East, visit vamospaella.co.uk ....77....
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Open Mornings Saturday 14 May 10am-
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GREAT VALUE ©2016 Gullane (Thomas)
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contents (cont) ...................
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camilla perkins ...................
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its and bobs ......................
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its and bobs ......................
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Joe decie .........................
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its and bobs ......................
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its and bobs ......................
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its and bobs ......................
Page 25 and 26: its and bobs ......................
Page 27 and 28: photography .......................
Page 29 and 30: photography .......................
Page 31 and 32: VALUATION DAY Jewellery and Watches
Page 33: column ............................
Page 37 and 38: column ............................
Page 39: interview .........................
Page 42 and 43: local musicians ...................
Page 44 and 45: AN ENEMY OF THE PEOPLE by HENRIK IB
Page 46 and 47: National Theatre of Scotland / Live
Page 48: music .............................
Page 51 and 52: music .............................
Page 53 and 54: tattoo convention .................
Page 55 and 56: art ...............................
Page 57 and 58: talking shop ......................
Page 59 and 60: literature ........................
Page 61 and 62: ighton maker ......................
Page 63 and 64: my space ..........................
Page 65 and 66: the way we work This month, Adam Br
Page 67: the way we work Oliver Heath, Heath
Page 70 and 71: 吀爀愀渀猀昀漀爀洀
Page 72 and 73: drink .............................
Page 74 and 75: food ..............................
Page 78 and 79: DRUNK .............................
Page 80 and 81: interior design ...................
Page 82 and 83: 䄀䈀䤀刀愀爀挀栀椀
Page 84 and 85: calais crisis .....................
Page 87 and 88: health ............................
Page 89 and 90: football ..........................
Page 91 and 92: cycling ...........................
Page 93 and 94: property ..........................
Page 95 and 96: icks and Mortar ...................
Page 97 and 98: 3D printer at Barclays Eagle Lab br
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Viva Brighton Issue #38 April 2016

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