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The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Classic Paella with Richie Wilson

Thursday, 21 May 2009

Richie is making some summer classics on the show today.
Everyone has a favourite dish with which they can recall particular moments of their lives. In many cases the taste or smell of a sweet, a cake or an entire meal is capable of painting a picture of good times spent.

Classic Paella

Serves 4
. 1 Chicken (remove and chop all meat from the bone, you could just use chicken breasts, but the legs add flavour)
. 1 Rabbit (remove and chop all the meat from the bone)
. 12 Large Shrimp (about 3 per person)
. 1kg Long Grain Rice
. 1 clove Garlic (crushed)
. 50ml White Wine
. 2 pinch Saffron Strands
. 150g Lima Beans
. 150g Frozen Peas
. 2ltr Chicken Stock
. 2-3 Ripe Plum Tomatoes (chopped)
. 1 Red Pepper (chopped)
. 1 tsp Paprika
. Olive Oil
. Chopped Coriander
. Chopped Flat leaf Parsley

The most important element you need when cooking Paella is the pan. Having a Paella Pan is not essential there are some very similar pans available. Ideally you are looking for a pan that is totally level across the base of the pan, ensuring there are no rises in the centre as you would get from the constant heating of an older pan. The more people you are cooking for the broader the base of the pan needs to be, it should also have a fairly shallow rim to it. Paella pans all have a handle on each side but this is not essential and is generally to make taking the pan off the fire, the traditional way to cook, easier.

1. Begin cooking by bring the wine to the boil in a small pot and adding the saffron strands. Set this to one side until required.
2. Heat the pan over a medium heat and cover the base of the pan with olive oil. Add the chicken and rabbit meat to the pan along with the lima beans and a little salt, pepper and paprika.
3. Turn the meat in the pan for a few minutes but try to avoid browning the meat. Now add freshly chopped tomatoes and pepper and continue to cook, turning all the time, for 4-5 minutes.
4. Add the crushed garlic along with the white wine and saffron mix followed quickly by chicken stock ensuring that all the ingredients are covered. Allow this to cook over a moderate heat for about 20 minutes.
5. Now add the rice and prawns, mixing it through well. Ensure the rice is covered in stock, adding more if necessary.
6. Bring this to the boil and continue to simmer for a further 10 minutes before adding the peas and cooking for another 10 minutes.
7. Remove from the heat and cover with foil allowing to stand for 10 minutes. Now add the chopped parsley and coriander.
8. Serve in the centre of the table with a large spoon and The Gypsy Kings playing in the background. Fantastic, bring on the summer.

Home Made Ice Cream Cones

For the Cones
. 2 eggs (large)
. 100g Caster Sugar
. 60g Unsalted Melted Butter
. 30ml Milk
. 1 Seeds from Vanilla Pod
. 50g Plain Flour
. Pinch of Salt
. Sunflower or Vegetable Oil
. 100g Melted Chocolate

For the Ice Cream
. 250ml Milk
. 250ml Cream
. 4 Egg Yolks
. 250g Caster Sugar
. Vanilla Pod
. Fruit or Flavouring

For the Honeycomb
. 445g Sugar
. 50ml Water
. 1tbls Honey
. 36g Bicarbonate Soda
. 20 g White wine vinegar

For the Cones
1. Whisk together the eggs, sugar and vanilla seeds with an electric mixer until frothy. Slowly pour in the melted butter followed by the milk while continuing to whisk.
2. Now add the sieved flour along with a pinch of salt and continue to mix until the batter is smooth and lump free.
3. Cooking the cone is exactly the same as cooking a pan cake or crepe.
4. Heat a shallow pan over a medium heat and lightly coat with a little oil. Pour a ladle of batter into the pan and tilt the pan from side to side giving an even yet thin coating of the batter on the pan.
5. Return to the heat and cook until it is set through and golden brown on one side. This should only take about 3 minutes, then turn the pancake over using a spatula, taking care not to break it and cook until golden on the second side.
6. Making the cone will take a little practice but it is very easy to do just remember that the shape must be formed before the pan cake cools thus setting it into shape.
7. Once the pan cake is golden on both side slide it off the pan onto a clean chopping board. Now, while hot take one edge of the pan cake and roll it into a cone shape.
8. Try to pinch along the outer edge and down to the point. You could turn the very tip of the cone slightly to ensure nothing escapes!!
9. Set aside to cool.
10. Once the cone is cooled, take a spoon of melted chocolate and pour a little into the bottom of the cone and a little around the inner edges. This will stop liquid escaping and give extra strength to your cone!

For the Ice Cream
1. Begin by scraping the seeds from the vanilla pod and placing in a bowl.
2. Put the remainder of the pod in a pot along with the milk and cream, place over a medium heat and bring to the boil, set to one side.
3. In the bowl with the vanilla seeds place the egg yolks and the sugar and mix with a whisk just enough to combine.
4. Pour the scorched milk and cream into the eggs, mixing all the while. Return the mix to the pot and place over a medium heat.
5. Use a spatula to continue stirring the mix over the heat, taking care not to boil. The mix will begin to thicken after 4-5 minutes.
6. When it has thickened enough to coat the back of a spoon, immediately pour back into the bowl to cool.
7. Once cool add whatever flavour you wish at this point, a little chocolate or a crushed banana, for your desired flavour of ice cream.
8. Place in an ice cream machine until frozen.

For the Honeycomb
1. Place the sugar and honey in a pot and add the water.
2. Allow this to boil hard until the sugar begins to turn golden brown and caramelized.
3. Remove from the heat and add the vinegar and the soda, whisking all the time.
4. Immediately pour onto parchment paper and allow to cool before breaking

To Serve
Of course making your own ice cream is not essential and the real fun in this is making your own cones to serve the ice cream in. Once your cones are ready, the way you fill them is entirely up to you. I like to put a few different flavours in the cone, beginning with a small scoop at the bottom and interlacing some of the crushed honeycomb between each one. Adding a few fresh berries works really well.

Obviously this is great for a summer's day after a barbeque or just for the kids but it is also a great way to finish a meal with friends, adding a little fun to your dinner party.