Beef Shin with Chorizo

Spanish stylee...

Ingredients


Beef shin (about 500gs)
Onion
Carrot
Peppercorns
Bay leaves
Cloves
Thyme
Parsley stalks
Red wine

Onion
Carrot
Chorizo
Tomatoes
Paprika

Method


Brown the beef shin and remove from pan.

Add the sliced onion and chunky carrots. After a few minutes, add the herbs and spices from the first list.
Return the beef to the pan. Add the red wine to just about cover the meat. Bring to a simmer.
Remember to season as you go. Simmer gently for about 60-90 minutes.

When beef is tender, strain the contents of the pan (reserve the jus). Fry up some diced onion and finely cut carrots in the pan. Add the chorizo after 10 minutes. Then add the tomato, or tomato puree, and paprika.

Put the beef chunks back in with this mix, and cover with the jus. Thicken it by reducing, or adding cornflour if necessary.

Tastes much better on the next day, so store overnight, and remove whatever fat you can.

Paella

Paella. 'Nuff said.

Ingredients

Chicken breast

Chorizo

Squid

Peppers

Onion

Paella rice (250g)

White wine
Prawns

Chicken stock (500ml)

Saffron

Method

Clean and briefly boil the squid. Skin and chop the tomatoes.

Season the chicken. Fry in olive oil. Remove from the pan.

Fry the chorizo and bell peppers in the same pan. Remove from pan.

Fry the diced onion, then add the rice. Throw in some white wine. Add the chopped tomatoes.

Return the chorizo and peppers to the pan. Throw in some saffron. Add the stock. Put the chicken breasts and langoustine atop the rice. Cover and bring back to the boil.

Place in a pre-heated oven (about 160) for about 30 minutes. Leave it with lid on for 10 minutes. Garnish with chopped parsley. Squeeze lemon over it. Enjoy!