Well I might get a few more readers with that title, though I may get reported for misleading non- ‘mature’ content. Only mature thing around here is my receeding hairline. Anyway, the above dish was a freezer special, I had stewed some meats together, chicken, beef rib and chorizo with some frozen lobster stock left from Christmas (not ideal) and then kept for a rainy day. The beef ribs are often sold for the barbecue, but they are way too tough and are far better stewed.
The rains been a long time coming, but in with the Calasparra rice and saffron. Some yard long beans as shown, but no more seafood. I think this still comes under the paella umbrella. Come to think of it, I’ve never done the traditional Spanish rabbit based paella. I must make a note of that omission as they’ve got them at Meat Direct.
To be honest I cant remember how I cooked this lamb. I think I smeared the last of my very delicious Massaman Thai paste over it and rotisseried. It is also very good either in a chicken or on it deep fried, ‘Southern style’. Some soaked burghul wheat with some barbecued aubergines, olive oil. Some green beans and tomatoes, obviously.
Shona made this with belly pork this time, not pork ribs. The soft and unctuous skin is rather good, though the bones do add, well, boneyness. This is great for the slow cooker. It’s worth doing as many shallots as patience will allow. The ones you get here require Angelic levels of it; they are frigging tiny. Whole star anise, cinnamon stick, soy sauce, and palm sugar and a chili or two, children allowing. Yum, yum, yummity yum.
Not doing well with the cutting down on the dead animals.