Size Matters

I've always loved this pan. I bought it in the market in Taroudant (Morocco) about 25 years ago. It took about 45 minutes to haggle down the price. I've always used it for Paella. It's the perfect size...At least, it's the perfect size for two adults and a child.

It's a copper based pan - hammered by hand and tinned inside. I like the artisan feel it has. I feel it's a one-off, hand made and unique. It gets hot quickly. It sautés fish really well.




Onions too, and green peppers and just add the rice to coat the grains with oil.







...But using a recipe size for two adults and two teens it leaves something to be desired. Volume. I'm going to have to bring my 32cm pan next year.




Paella de rape con Azafrán

For two adults and two teens

7 tbspns olive oil
500g monkfish in 3cm chunks
2 Spanish onions chopped finely
2 green peppers chopped finely
5 garlic cloves chopped finely
1/2 tspn fennel seeds
800ml fish stock (we used the turbot stock)
1 tspn saffron
250g calasparra rice
100 ml white wine
1 small bunch parsley roughly chopped
1/2 tspn sweet smoked paprika
4/5 small piquillo pepper torn up
1 lemon in 4 wedges
seasonings

Quickly saute the monkfish in 2 tblspns oil until 1/2 done. Set aside (with any juices) and wipe the pan. Soften the onions and green peppers in the remaining oil for 15/20 minutes. Add the garlic and fennel seeds, turn down the heat to med and cook for another 10 minutes until there is some colour and the onions are sweet. Whilst this is happening boil the stock and add the saffron. Allow to steep off the heat until the onions are ready. Add the rice to the pan and allow the oil and onion mix to coat the rice.

On high heat add the wine and after a minute add the hot stock. Add the parsley and the paprika and season with salt and pepper. Once mixed in do not stir again. Turn down the heat to med and simmer until the rice is just covered up but not quite ready then push the monkfish pieces into the rice. Cook for a further 5 minutes. Take off the heat and cover with foil. Leave for 5 minutes. Uncover and sprinkle with the rest of the parsley and the torn up piquillo peppers. Serve with a wedge of lemon.