TO DRINK (F&HE): Kumkani VVS 2005 will bring out the sweetness of the crayfish
Crayfish paella with chorizo, poached egg and watercress
Ingredients
- 60g butter, plus a little extra for brushing
- 1 onion, finely chopped
- 40 slices chorizo
- 350ml chicken stock
- a few strands of saffron
- 160g basmati rice
- salt and freshly ground black pepper, to taste
- 2 red peppers, roasted, peeled, seeded and sliced
- a few basil leaves, finely shredded
- 4 crayfish tails, blanched and peeled
- 4 eggs, poached
- 150g fresh watercress
Instructions
1
Melt the butter in a frying pan and sauté the onion and half of the chorizo until the onion is translucent.
2
Warm the stock with the saffron threads. Add the rice and stock to the onion and chorizo, and simmer until tender, about 40 – 45 minutes. Top up with more stock if necessary.
3
As the rice nears completion, season and add the red pepper and basil. Fold through gently.
4
Slice the crayfish tails in half and brush with a little butter. Heat them gently under a grill to warm slightly.
5
Dish up individual portions and top each with a poached egg cut in half, the remaining chorizo and a warmed crayfish tail. Top with the watercress and serve.
