FoodieChat

One pot cooking for 15 friends? Go for a paella. I must admit I’ve always been scared off because a) it uses saffron - so expensive and how do you use it b) seafood - and lots of it - how do you time it correctly and c) well it’s kinda exotic.  Well thanks to a SunRice recipe and also Donna Hay, I’ve come up with a hybrid of the two recipes that seemed to please the crowd I had over.  I served it with sangria too - as long as there’s red wine, vodka, chopped fruit - the variations are up to you!

Ingredients (for 15)

• 2 cups arborio rice
• a pinch of saffron, soaked in 2 tblspoons hot water
• 1 chopped onion
• 2 chorizo sausages
• 1 squid tube
• 1 sliced red capsicum
• half kg of uncooked prawns
• 500g chicken meat
• 5 cups chicken stock
• 300g piece of fish fillet (I used barramundi)
• 1 tablespoon smokey paprika
• 2 tablespoons chopped parsley

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I’ve got to admit I was just a tiny bit skeptical that a place that offered Spanish and pizza and pasta would be authentic. Besides, all the Spanish restaurants are meant to be on Liverpool Street, not down near Chinatown. Anyway, it was a hen’s night and I had no choice.  I’m pleased to report that in addition to the best Chinese food in Sydney, Haymarket (a.k.a Chinatown) also offers exceptional Spanish food.   The restaurant catered really well to large groups - which comprised almost half the place on a busy Saturday night.  We opted for the $32 tapas menu, which included all your favourites (except where was the calamari?) 

The food came very quickly in succession such that we were clearing room in between quick forkfuls of food.  First off the rank was a salad with crumbled feta, marinated roast capsicum and lettuce.  Then came my favourite off all time - Chorizo a la Plancha (grilled Spanish sausage). Oh dear. Only in looking at this close up shot did I see the fatty bits - but blindly eating, it was DIVINE. Crispy and tasty and plenty of it.

Next came the Patatas Bravas (fried potato with garlic mayonnaise and spicy tomato salsa). Unfortunately, I had only one cube of potato as that gross white substance had touched every other piece. I was told that they were delicious though, despite my prejudice.  Oh well, bring on the Champinones al Ajillo - garlic mushrooms - and don’t plan on having a pash afterwards.  They were very tasty and moist, and not overcooked either.

The garlic pizza came, with tomato dressing. Crispy crust and a good thickness, which would indicate that these guys could do a great pizza too.  But my attention quickly diverted to the sevillanas (prawns in spicy tomato). They came bubbling to the table - slightly dangerous, but so so fresh, and a great chilli bite at the end (too spicy for some on my table though).  There were 8 per serve.

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