A Taste of Spain, with BoroughBox


There is no better feeling than travelling the world. Being able to experience new cultures and traditions, leaving your worries behind and relaxing. Exploring tourist hotspots, taking as many pictures as possible and of course, what we all travel for, the food; delicious, heavenly food.

We hate reminding ourselves of this, but many of our plans for summer have been cancelled; goodbye sunny Magaluf, hello rainy Brighton. Jokes aside, while we cannot do everything we had planned back at home, there is still a lot we can do. The sun is out (most of the time), our friends can come over and we can dive into some incredible food!

This week we celebrate Spain, and a dish we would be crazy to miss - the forever famous and exquisite Paella!

Classic Valencian Paella

Paella originates from Valencia, a beautiful city located on the eastern coast of Spain. Being a coastal city, Valencians use a number of fresh herbs and seafood in their cuisine. The classic Paella is no different. The real beauty of paella is that the flavour is at its core, meaning you can swap out the meat for vegetables and its iconic flavour will never be lost.

We have an incredible recipe that will bring the flavours from Spain right into your kitchen. Including an array of the BoroughBox team’s favourite ingredients, we have a perfect recipe for you. Proven to be a hit with everyone!


Ingredients List:
Large pinch of saffron strands
Chicken stock cube
Olive oil
125g chorizo
500g boneless, skinless chicken breasts or thighs
1 onion
3 garlic cloves
1 red pepper
2 tsp paprika
250g Spanish paella rice
4 medium tomatoes
75g frozen peas
250g cooked prawns (with shells on)
Flat-leaf parsley
1 fresh lemon

Let's get the hard work out of the way first. Find yourself a chopping board, a sharp knife and start chopping!

Chop the chorizo into pieces, we find cubes to be the best shape here, but there’s nothing stopping you from cutting it in any way you prefer, just make sure they aren't too small. Next, finely chop your onion, garlic, parsley, peppers and tomatoes and place them aside. Finish it off by chopping the chicken.

Now, this is where the magic happens:

Heat 1 tablespoon of oil in a wok or large, deep frying pan with a lid. Cook the chorizo for approximately 2 minutes until crispy.
Remove the chorizo and add another tablespoon of oil and the chicken, making the most out of the oils that have been released by the chorizo.
Cook the chicken until all its outer surfaces are cooked.
Add onions, garlic and peppers, with roughly 2-3 tablespoons of paprika sprinkled on top.
While stirring and waiting for the chicken and vegetables to cook, boil roughly 400ml of water, add the stock cube and saffron, stir well, and leave it aside.
When the chicken is golden and the onions and peppers have softened, add the rice and stir well.
Once the rice is fully coated with the oil and all the delicious flavours, add the water mixture and the chopped tomatoes.
Place a lid over the top and leave to cook over a medium heat for 10 minutes.
Add the prawns, chorizo and peas and place the lid over the pan again.
Leave to cook for a further 10 minutes. We recommend setting an alarm for 7 minutes to check how the rice is looking - if the rice is cooked and most of the liquid is gone, it’s ready.
Remove from the heat and leave aside for a few minutes, stirring well to ensure the chorizo and prawns are mixed throughout the dish, adding parsley over the final dish.

Now comes the exciting bit, have a taste, and season to your liking. A pinch of salt here or maybe some black pepper. We recommend squeezing a lemon all over adding a little kick to every forkful!

Recipe courtesy of Tesco Real Food: https://realfood.tesco.com/recipes/paella.html

Vegetarian Paella

If you are looking to make yourself a vegetarian alternative to this delicious dish, we have a perfect recommendation for you. Not much changes here, so the core taste stays the same.

Ingredients List:
Olive oil
1 onion
1 garlic clove
300g paella rice or short grain rice
Dried chilli flakes
Smoked paprika
1 vegetable stock cube
400g tin of chopped tomatoes
Handful of runner beans
1 red pepper
1 x 210g tin of chickpeas
1 fresh lemon
Parsley

As we did before, we like to get the hard work out of the way first. Chop the onions, peppers, parsley and garlic into fine slices, then drain and rinse your chickpeas.

Now the fun part:
Heat 1 tablespoon of oil into a large frying pan or wok, cooking the garlic and onions until golden and softened.
Add rice and stir well, mixing in the onions and garlic. Sprinkle chilli flakes and paprika over.
Boil 900ml of water, adding the vegetable stock and stirring well.
Add the tomatoes and 900ml of the boiled water mixture into the pan and cover.
Let it simmer for 10 minutes, while you stir occasionally.
Add the runner beans, peppers and chickpeas and stir well. Cook for a further 10 minutes.
Squeeze the lemon over the dish and scatter parsley on top to finish.

As before, taste it and add seasoning to your liking.

Recipe courtesy of Tesco Real Food: https://realfood.tesco.com/recipes/vegetable-paella.html

And there we are, two delicious paella - classic or vegetarian. A true taste of Spain. To make you feel like you're on your long-awaited summer holiday - we hope you enjoy it!