Musings from Munkimatt

A flow of whatever tickles my fancy

Cooking with the Munki

Over the last few days I’ve been asking for recipes on Twitter so I could cook an impressive meal. In typical Matt style I decided to go my own way (although I must thank @suryasnair for linking me to some gorgeous sounding food that looked like it wouldn’t break the bank, I’ll link it up later) and cook a recession ignoring paella and a chorizo and scallop starter.

Until sourcing the ingredients for this I always though paella was a fairly cheap dish to throw together. I was so wrong. In all fairness, I did buy the best I could get my hands on and I expect it’d be cheaper if I had chance to shop about which I didn’t. I would class this as a meal for a treat, or if you’ve got someone to impress. Someone to impress who likes seafood. You may want to check that.

In tribute to @Whatleydudes fantastic post where he blogged his recipe for Chocolate Chilli (which is so good I insist you cook it some time in the next week or I’ll be round your house with a handcuffs and a feather duster) I decided to blog the recipesĀ  that I used last night.

Apologies for the lack of pictures, I didn’t think about doing this till this morning and only took one last night!

Bear in mind I’m cooking for two here, feel free to tweak things as you see fit.

Scallop and Choizo salad


  • Olive oil
  • 100g good quality chorizo
  • 6 big scallops
  • 1/2 teaspoon of caster sugar
  • Mixed salad leaves (I used mixed baby leaves)
  • Couple of knobs of butter
  • Sesame oil
  • Juice of 1/2 a lime
  • Sea salt and black pepper
  1. Heat a frying pan with some olive oil in and gently cook the choizo. Don’t overcook it because it goes hard and crsipy when overdone. When golden brown transfer to a heated plate.
  2. Season your scallops with salt and pepper and thrown into the pan with a couple of knobs of butter. These probably need 1 and 1/2 to 2 minutes either side. Remove to the heated plate with the chorizo.
  3. Mix the lime juice, sugar and a dash of sesame oil together. Give it taste before you doing anything else, you may find the lime too sharp. If that’s the case add a little more sugar. Pour into the hot pan you’ve already been using and use your spoon to deglaze the bottom of the pan, mixing all those lovely juices in with your dressing. Take off the heat.
  4. Place the salad leave onto plates, arrange the scallops and chorizo over it and drizzle over the dressing you’ve just made.

And there is one professional looking starter!

Lets Ignore The Recession and Eat Like Kings Paella


  • 1 medium onion, finely diced
  • 1 red bell pepper, finely diced
  • 100g good chorizo
  • 1 clove of garlic
  • 250g paella rice
  • 100ml of dry white wine
  • 1 tablespoon of smoked paprika
  • a good pinch of saffron threads
  • 500ml hot vegetable stock
  • 6 large mussels, still in shells, de-bearded and scrubbed
  • 6 large prawns (shells on or off, up to you)
  • 4 prepared squid, cut into rings
  • 140g of cod (or another meaty white fish) roughly chopped
  • Handful of flat leaf parsley
  • 1 lemon, wedged
  • Olive oil
  • Sea salt and pepper
  1. Heat your olive oil in a decent sized frying pan (or paella pan if you would have such a thing). Chuck in your onions and cook briefly
  2. Thrown in the chorizo and cook slowly. Let those oils run out and colour the onion. Mmmm…oils…
  3. Now it’s time to add you pepper and crush the garlic and put that in to. Season with the salt and pepper and cook till the peppers have softened.
  4. Sprinkle in the smoked paprika and saffron threads and give the whole thing a big stir.
  5. You now need to pour in the paella rice. The trick here is to make sure every grain has a good covering of the oils and flavours that have been released so far during the cooking. If your pan is looking a little dry before this step, put a couple more lugs of olive oil in and give it a good stir so it takes on the flavours.
  6. Pour in your wine, allow the rice to soak it up and then follow on with the stock.
  7. Cover the pan with a lid and relax for a bit. Seriously. You’ve got 20 minutes or so now to wait. Check it every now and again though to make sure the rice isn’t starting to stick to the pan. If so, quick stir and you’ll be fine.
  8. Throw in your fish, squid, mussels and prawns now and give it a stir so they’re covered (as best you can) by the rice. Cover again. They’ll take about 5 minutes to cook.
  9. Just before you serve stir through the chopped parsley.
  10. Plate it up, garnish with some lemon wedges and that’s it, you’re all done!


Hope you enjoyed this. If you do try it and you like it, let me know!


April 23, 2009 Posted by | Uncategorized | , | 1 Comment