The pertinacious words of Judge Dredd. A comic book character first seen in “2000AD” magazine and since appeared on the big screen portrayed by Sly Stallone and Karl Urban. My interest peaked along time ago, 40 years to be exact. Phillip Oakey of The Human League penning and including in their seminal album, “Dare”, his homage “I Am The Law”.
The Judges police and control an over populated future anti-Utopia, known as the Mega Cities, and uphold the law, capture offenders, and meter out summary justice – judge, jury and execution. It would seem that even in a prophetic future, mankind hasn’t learned the mantra, “if you can’t do the time, don’t do the crime.”
So what has this got to do with our Latest Supper? Simply put, if ignorance of the law is no defence, then in order to break said law, one must be versed in it. Okay, small words – if you’re going to mix up a recipe or dish, you’d better know how to make the traditional or accepted versions – & do it very well.
Enter my SYN-free Paella which could be vegetarian if not vegan bar for one ingredient (easily substituted). I was honoured to be taught Spanish cooking by the maestro Juanicho Luis Jimenez.
Paella has a few ‘must have’ ingredients and one foolproof method of cooking. Let’s start with the ingredients. Rice, saffron (turmeric), peas, stock (and or sherry), and other spices including smoked paprika. Cooking style is one pot, start with the meat/fish and set aside, add the vegetables and spices, then the rice and stock, before returning the meat – then remove the heat, covering with a tea towel and leaving for 1/2 an hour.
- 6 Linda McCartney Rosemary & Red Onion sausages
- 1 large tomato
- 2 cloves garlic
- 200g mixed vegetables
- 200g broad beans
- 1 cup long grain rice
- 1/2 red onion
- 250ml stock (diluted oxo awesome)
- 1cal spray
- 2 tbs Paella spice mix
- Bake/grill the sausages for 20 minutes, allow to cool then cut into pieces about 2cms long.
- Finely chop the onion, garlic and tomatoes, then use the oil to coat a wok, wide pan or better still, Paella pan, and sauté for a couple of minutes.
- Add the mixed vegetables and broad beans. If using frozen, as the veg thaws and adds water to the pan, add the rice and combine.
- As the rice absorbs the liquid in the pan, add the stock and spice mix.
- Allow the stock to come to the boil, then remove the heat but continue stirring to avoid too much ‘stuck’ rice.
- Cover with a clean tea towel and allow to rest for 15 to 30 minutes.
Serve and enjoy a totally SYN free tasty and filling meal.