My Column

As published every Thursday in the Harrow Observer

Sunday lunch, Spanish style

When friends heard that I was off to Ibiza for a few days, to a person, they could not resist asking if I was going “clubbing”! In fact, it was everybody and anybody that overheard, where I was headed. I would not have even if they had been open! The idea was, to have a few days relaxing with friends who live there, and of course, to experience some local fare. It was, unfortunately, unseasonably cold, and stories of snow on neighbouring islands, were cause for discussion with whoever we met.
However, arriving late on Saturday afternoon, I was invited to partake in a typical Sunday Lunch, the next day.
We drove to the north of the island, to a place called Cala Llenya, where a Sunday market was held. The place was rammed to the brim, with locals, hippies and a smattering of tourists. There was a bar, and next to it, a restaurant of sorts. Well, it was quite unusual, a bit like a pub might be here, with a huge log fire, and refectory tables with an open kitchen. There in the centre, were three people, almost manically dipping in and out of a huge Paella pan. The restaurant was full, with waiting diners, eyeing those eating, trying to anticipate who would leave first. Everybody had a plate of Paella, which is apparently the norm for Sunday Lunch. We were directed to a table, by a young Ibicencan, who was known to my hosts. The wine was red or white! Did we want to see the menu, or was it to be Sunday lunch? The atmosphere was chaotic, and a bit smoky, but the Paella and the wine were delicious! I loved it, it felt like real Spain.
Here is a recipe you could try if you fancy Sunday Lunch, Spanish style! You will need some good olive oil and paella rice, and a large deep frying pan, if not a paella pan.
Paella
Serves 6
6 boneless chicken thighs, quartered, 100g Chorizo, 1 large onion, finely chopped, 4 cloves of garlic, crushed
2 ltrs Chicken stock, 2 pinches saffron, 1 tsp paprika, 500g Paella rice, 100g peas, 12 King Prawns,
500g cleaned mussels, Salt and freshly milled pepper

Preheat the oven to 190ºC/gas 5. Season the chicken pieces fry them in a little olive oil until golden brown on both sides. Add the sliced chorizo and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time. After 20 minutes the rice should be nearly cooked. Now pour in the rest of the stock along with the peas, prawns, and the mussels. Place a lid on the pan and cook for 10 minutes more. Season to taste and enjoy!