Saturday night saw Maria's first demonstration evening of 2019. No close-ups of my wrinkles Maria warned me and hurried off to make the finishing touches to the starter platters. By 6.30pm the restaurant of At Maria's is full we are ready...
M: "Tonight I'll share with you my secrets of a great paella and delicious tapas..."
M: "Paella, once you add the stock, you never stir otherwise you end up with risotto!"
All the ingredients shown above can be found at At Maria's or on-line at Ultracomida. The recipe for the vegetarian paella can be found below.
Here's the recipe for a vegetarian version of paella
(Espinacas con Garbanzos a La Sevillan)
2 medium onions peeled,
3 cloves of garlic diced
2 jars of chickpeas
2 tins chopped tomatos
3/4 bag of fresh spinach
Pinch of salt and pepper
Pinch of sugar
2 Bay leafs
Dice the onions and fry in oil until the onion is soft. Add the pinch of salt and pepper.
Add garlic and bays leaves.
Add tin tomato and simmer for 10 mins.
Add pinch of sugar.
Add chickpeas and spinach and simmer for 5mins.
Add ground almonds.
"Always buy chickpeas in a jar, I find the ones in a tin have a funny taste."
"It was amazing. Great food and stories from Maria, Emma Allen and her team. Thanks guys."