TO DRINK (F&HE): Kumkani VVS 2005 will bring out the sweetness of the crayfish
Crayfish paella with chorizo, poached egg and watercress
- 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
Melt the butter in a frying pan and sauté the onion and half of the chorizo until the onion is translucent.
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.
As the rice nears completion, season and add the red pepper and basil. Fold through gently.
Slice the crayfish tails in half and brush with a little butter. Heat them gently under a grill to warm slightly.
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.