Crayfish paella with chorizo, poached egg and watercress

March 24, 2015 (Last Updated: January 11, 2019)

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

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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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March 24, 2015 (Last Updated: January 11, 2019) By
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