James St’s Recipes: Niall McKenna’s Spanish Tortilla and Prawn and Chorizo Paella Rice
THIS week’s recipes pay homage to our soon-to-open new restaurant at Waterman House, whose essence celebrates the best of European cuisine.
These two authentic dishes, the Spanish tortilla and the prawn and chorizo paella rice, are cooked in the classic way and celebrate local and seasonal ingredients.
The Spanish tortilla is easy to cook and can be enjoyed hot or cold, making it a great dish to enjoy on hot summer days. It’s also a delicious way to use up your leftover potatoes.
The second recipe – shrimp and chorizo paella – is a tasty unique dish that even less experienced cooks can master. Accompanied by your favorite summer wine, this dish will be the star of the show when you have guests over.
:: For more information or to book a Waterman Cooking School experience, visit cookinbelfast.co.uk.
(For 4 people)
500 g potatoes, peeled and cut into cubes
1 white onion, finely chopped
1 clove garlic, crushed
2 tablespoons flat-leaf parsley, picked from the stem and finely chopped
100ml olive oil
Salt and pepper
Peel and cut the potatoes (about ¼ inch). Heat half the olive oil in a pan and add the potatoes. Once hot, cook over medium heat for 10 minutes, taking care that the potatoes do not brown.
Add the onions and garlic to the pan and once sweated add the flat-leaf parsley, cook for another five minutes.
In a bowl, beat the eggs and season with salt and pepper. Remove the potatoes, onion and garlic from the pan in a separate bowl and wipe out the pan. Then add the rest of the olive oil and bring to medium heat.
Mix the potatoes, onion and garlic with the eggs and pour into a hot pan. Cook the mixture over medium heat, stirring gently every two minutes
Once crispy on the underside, turn gently with a spatula to cook the other side well. Once crisp, remove it from the pan and place it on a plate.
This dish can be served warm or cold.
RICE PAELLA WITH SHRIMPS AND CHORIZO
(For 2 people)
4 x 250g portions of cod
1 red pepper
125g cooked prawns
400ml chicken broth
150g paella rice
1 pinch of saffron
1 bunch of parsley
Dice the onion and red peppers and cook in olive oil in a large frying pan until tender.
Chop the chorizo and add it to the skillet. Once the oil has been released from the chorizo, add the rice.
When the rice is coated in oil, add a pinch of saffron to your chicken broth and begin slowly adding the liquid to the pot, stirring until all the liquid is added. Place a lid on the mixture and cook until all the liquid has been absorbed and the rice is cooked.
Stir in the cooked prawns (making sure they are peeled) and serve with ½ lemon and chopped parsley.