• TO DRINK (F&HE): Kumkani VVS 2005 will bring out the sweetness of the crayfish 

    Crayfish paella with chorizo, poached egg and watercress

    Serves: 4
    Cooking Time: 1 hour 10 mins

    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.

     

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