Meatopia At Home recipes

Brad Carter’s “B1” paella

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This recipe is from our series of #MeatopiaAtHome Instagram Stories cookalongs. With the coronavirus pandemic forcing us to postpone Meatopia 2020, we were determined to bring you a taste of what we had in store for the festival to your own homes. To make it happen, we’ve teamed up with some of the chefs from our 2020 line up who’ve kindly agreed to walk us through an exclusive barbecue recipe. These are some of the world’s best fire-cooking chefs, all giving up their time and talent so that you can transform your backyard into a mini Meatopia.
Because Meatopia just wouldn’t’ be complete without a cold-one (or two) to wash it down with , our friends at Frontier Lager are kindly sponsoring the Instagram Stories cookalongs. Head to instagram.com/meatopiauk for the chefs’ recipe videos, saved in our Story Highlights.

Brad Carter is head chef and owner of the Michelin-starred Carters of Moseley. He was down to make his debut at Meatopia 2020, so we were excited to welcome him into our fiery fold for #MeatopiaAtHome, where he showed us how to cook his ‘B1 Paella’, a smoky shellfish treat named in homage to his Birmingham postcode.

Here’s the full recipe, but head to our Instagram page for the videos, saved in our Story Highlights.

Cooking along at home? Don’t forget to tag us on Instagram using @meatopiauk. We love to see it.

Brad Carter’s “B1” paella
Ingredients

3 cloves garlic

1 medium onion

4 ripe tomatoes (chopped) or 200g tinned tomatoes

1 tsp smoked paprika

50ml orange or white wine

240g illa da riu or bomba rice

1.2 litres shellfish or fish stock 4-5 Carabinero prawns or king prawns

2 red peppers

1 lemon

For the picada:

1 bulb smoke-roasted garlic (see method),

150ml orange or white wine

20g dill or fennel fronds

nice pinch of saffron

 

Method

Start by smoking your peppers and garlic. Add them to a rack in a smoker and set to 100 degrees Celcius over a fruitwood and leave to smoke for an hour. If you don’t have a smoker, you can place your peppers and garlic in the embers of a fire and leave to char. Once smoked, put the peppers into a bowl and cover with cling film to help them steam and the skin peel away. Once cool enough to handle, peel the peppers, remove the seeds and slice into long strips. Set aside (in the fridge if overnight) until ready to cook.

To make the picada, squeeze the roasted garlic cloves from the skins and add 6 cloves to a pestle and mortar with the saffron and wine. Crush together before adding the dill or fennel and crush for 1 more minute. Set aside for finishing the paella later.

Meanwhile, heat 50ml of olive oil in a 26cm paella or other wide, thin-based pan. The wider, the better. Finely chop the onion and garlic, add to the pan and cook until softened, then stir in the paprika and cook for one minute. Tip in the tomatoes, then the wine, turn up the heat and simmer for 10 minutes.
Stir in the rice to coat well so it forms an even layer, then add all of the stock. Simmer vigorously over the fire for 15 minutes. Do *not* stir it — you want the edges to crisp up!

Arrange the prawns neatly on the top of the dish, pushing them well into the rice but not otherwise disturbing it. Place the pepper slices next to the prawns and finish cooking under a lid for 3—5 minutes. Check the rice is cooked and if needs be, add a little more stock. The paella should have a crispy base – “socarrat ” – and the top grains should be al-dente. Remove the paella pan to rest, covered loosely with foil.

Grill the lemon to burn the flesh side and add to the middle of the paella pan.
Add the picada to the paella and allow to soak in for around two minutes before serving.

Serve together and enjoy.