I am a huge fan of paella and there are so many wonderful recipes. Whilst it is traditional for men to take charge of cooking the paella over a paellero, a type of barbeque for cooking the dish, you would be hard pressed to get me out of the kitchen and not to be in charge of the cooking! There is much to be learnt about making the perfect paella and one of the best books around that I have found to enable you to expand your repertoire of paella dishes has to be Alberto Harraiz’s book Paella, which is a well used tome in my library.
I’ve mentioned before my newly found love of goat’s cheese, so when I discovered this recipe, which also includes rhubarb and morello cherries, I had to try it and was I thrilled with the result. It is now on my ‘entertaining list’. It is just divine. By the way, if you aren’t fond of rhubarb or can’t get hold of it, you can use frozen raspberries, which also make this dish a memorable experience. You will need a 34cm stainless-steel or enamelled paella pan for this dish and for maximum flavour, macerate the rhubarb overnight. This will serve 6.
Arroz dulce en paella de leche de carba con ruibarbo y crotin
1 lemon
300g fresh or frozen rhubarb, trimmed, cut into 3cm lengths
100g caster sugar
750ml goat’s milk
2 teaspoons sultanas
150g short-grain rice
100g fresh goat’s cheese
Preserved or morello cherries, to serve
