Professional chef turned home cook, Ben Lippett recreates his holiday favourite in a Prospector Pan. See the recipe on his SUBSTACK
Ben is a professional chef turned home cook, Instagram star and now cookbook writer!
Inspired by his recent trip to Lanzarote @dinnerbybens latest recipe on his substack is a mouthwatering dish of stovetop prawn and tomato rice.
We had been following his trip on Instagram, so were very excited to see what new recipes came from the trip. We were even more excited to see that he cooked one in our very own 12” prospector pans.
Inspired by his recent trip to Lanzarote @dinnerbybens latest recipe on his substack is a mouthwatering dish of stovetop prawn and tomato rice.
We had been following his trip on Instagram, so were very excited to see what new recipes came from the trip. We were even more excited to see that he cooked one in our very own 12” prospector pans.
The easy to follow recipe, has 6 key secrets for perfecting any paella style rice dish.
The right rice: "There’s only one grain for the job here really, paella style dishes should be made with Bomba or Calasparrarica”
The right rice: "There’s only one grain for the job here really, paella style dishes should be made with Bomba or Calasparrarica”
"For this recipe to work really, really well, you want to use the biggest pan you can get your hands. The goal is to make that layer of rice as thin as possible. The dream scenario is to have a layer of rice just a few grains thick! I appreciate that this is a tall order and any wide frying pan will turn out delicious prawn and tomato rice! In an ideal world, you want to be shooting for a pan that is at least 28-30cm wide. I’m a big fan of the Netherton Foundry Prospector Pan, a 30cm spun-iron roasting dish. I’ve used it in my pizza oven, on the stove, over a live fire, it’s bulletproof. It can turn out a very good paella, baked clams, braised chicken legs, or whole roasted fish. It’s also very, very good looking which makes it perfect to plonk down in the middle of the table. A great bonus pan for your kitchen.”
Although Ben says he is looking for the biggest pan he can find, he might not have realised that we have bigger ones, not only do we have a 35cm one, if he really wants to go big, he needs our 33” paella pan !!!
See the recipe on substack
You can find this recipe by subscribing to the HOW I COOK substack. Ben’s debut book, How I Cook scheduled for publication on 2nd September shares the hows and whys behind everything we do in the kitchen. Through over 100 recipes, Ben provides timeless techniques and lessons which can go on to be applied to any recipe, allowing you to fold, sauté and whisk your way through this book as you gain confidence in the kitchen. It’s coming out in 6 weeks and you can pre-order it here: /www.benlippett.co.uk/book !!!
And whether you are making paella for one or one hundred, we've got you covered: www.netherton-foundry.co.uk/shop/double-handle-pans
