Just look at that! Isn’t it beautiful? It’s the combination of a couple different recipes I stumbled across in Sabrina Ghayour‘s Persiana. It’s another beautiful book, that I’d spent hours reading as if it was a novel.
Every recipe looked awesome, but I was surprised to see that many of them could be easily tweaked to create a healthier option. All I needed to do with these was swap oil for frylight, and the job was done!
So what we have here is Saffron & Rosemary Chicken, with Turmeric & Cumin Roast Potatoes. I served them on a Watercress, Spinach & Rocket salad, with balsamic and pomegranate seeds… but you don’t need a recipe for that part!
The end result is a low-fat, healthy meal that will fill you right up. Oh, and did I mention that it’s pretty damn tasty, too?
Today’s recipe was chosen by our Social Media Munchkins, who voted at either facebook or twitter.
Some people will try to convince you that this is not an authentic recipe, due to its use of Chorizo, but Paella varies so widely across the regions of Spain that I don’t think the concept of authenticity even exists in that sense.
Some balk at the thought of Black Pudding, but the beauty of Paella is that you can (and should) substitute any ingredients in or out as you please.
This may look like quite a strict and rigid list of steps, but it’s really not. Every time I make this, it’s different… largely because I do things differently without paying a great deal of attention. That’s the beauty of Paella. It’s supposed to be wild, an adventure of flavour and colour, taste and texture!