I make a wicked Spanish Chicken and Chorizo Paella. Deffo one of my favourites but ive cooked it a bit too much lately and now im slightly bored of it lol. Ive tried the same paella I made at a spanish restaurant in Dublin to see how my cooking compared; and in all honesty and in no-way am I being biased me and my GF preferred my home-made one. Partly because the 'expensive' ingredients like prawns/chicken/chorzio were more plentiful. We felt the restaurant one was too stingy - and because of this the rice in the paella didn't have as much flavour.
Personally I stated off with this: linky but I used rice vinegar, and added roast peppers [about the same amount as there is chillies] to the mix too. Ultimately... experiment... find what you like...
The original recipe is from Steven Raichlens excellent Ribs, Ribs, Ribs book. My additions are noted separately below. Rumbullion Barbecue Sauce ¼ cup dark rum, or more to taste ¼ cup honey ¼ cup firmly packed dark brown sugar, or more to taste ¼ cup fresh lime juice, or more to taste 3 tablespoons of soy sauce, or more to taste 2 tablespoons of fresh orange juice ½ teaspoon ground cinnamon ½ teaspoon of ground nutmeg 1 cup ketchup 1. Place the rum, honey, brown sugar, lime juice, soy sauce, orange juice, cinnamon and nutmeg in a heavy nonreactive saucepan and bring to a boil over a high heat. Reduce the heat to medium and let the mixture simmer until syrupy, 3 to 5 minutes. 2. Stir in the ketchup and 2 to 3 tablespoons of water and the let the sauce simmer gently until thick and flavourful, 6 to 10 minutes. Taste for seasoning, adding more soy sauce if a saltier flavour is desired, more brown sugar if sweetness is desired and more rum if you agree with Mark Twain’s claim that “too much” liquor is “barely enough.” 3. Let the sauce cool to room temperature before serving. It can be refrigerated covered for several weeks. My alterations to the recipe. Rum - I use spiced rum as I think it adds more flavour and always add more at the end. Liquid Smoke – I add a teaspoon then more to taste as I like my barbecue sauce to be Smokey. Ketchup – I ran out of Heinz and found a bottle of Reggae, Reggae Tomato Ketchup (ketchup not the sauce!)in the fridge and used that instead which made a better tasting sauce IMO with some added spiciness. Potato Starch/flour – I add a teaspoon of potato starch mixed with a bit of water to thicken my sauce. I found it a bit too runny and adding the potato starch took it to the same consistency as tomato ketchup.
Magnificent, thanks Rude! I'll definitely try that, and the good-sounding chilli sauce recipe of RedFlames', although I'll use the Nagas in something else methinks.
