WHEN friends heard that I was off to Ibiza for a few days, they could not resist asking if I was going clubbing!
I would not even have gone to a club if they had been open, since the idea was to have a few days relaxing with friends who live there and, of course, to experience some local fare.
Arriving late on Saturday afternoon, I was invited to partake in a typical Sunday lunch the next day.
We drove to the north of the island to a place called Cala Llenya, where a Sunday market was held.
The place was rammed to the brim with locals, hippies and a smattering of tourists. There was a bar and next to it a restaurant of sorts.
Well, it was quite unusual, a bit like a pub might be here, with a huge log fire and refectory tables with an open kitchen.
There in the centre, were three people, almost manically dipping in and out of a huge paella pan.
The restaurant was full, with waiting diners eyeing those eating and trying to anticipate who would leave first. Everybody had a plate of paella, which is apparently the norm for Sunday lunch.
We were directed to a table by a young Ibicencan, who was known to my hosts. The wine was red or white! Did we want to see the menu, or was it to be Sunday lunch?
The atmosphere was chaotic and a bit smoky, but the paella and the wine were delicious! I loved it, it felt like real Spain.
Here is a recipe you could try if you fancy Sunday lunch Spanish style! You will need some good olive oil and paella rice, and a large deep frying pan, if not a paella pan.
Ingredients (serves 6)
* 6 boneless chicken thighs, quartered
* 100g chorizo
* 1 large onion, finely chopped
* 4 cloves of garlic, crushed
* 2 litres chicken stock
* 2 pinches saffron
* 1 tsp paprika
* 500g paella rice
* 100g peas
* 12 king prawns
* 500g cleaned mussels
* Salt and freshly milled pepper
Method 1) Preheat the oven to 190ºC/gas 5.
2) Infuse half of the hot chicken stock with the saffron.
3) Season the chicken pieces and fry them in a little olive oil until golden brown on both sides.
4) Add the sliced chorizo and fry until browned and crispy.
5) Add the onion and garlic and cook until soft.
6) Add the paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time.
7) After 20 minutes the rice should be nearly cooked.
8) Now pour in the rest of the stock with the peas, prawns and the mussels.
9) Place a lid on the pan and cook for 10 minutes more. Season to taste.