Emily’s Pumpkin & Feta Rolls
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This recipe has been very kindly submitted to us by Andrew Pinder for us to share with you on our website. We hope you enjoy it – please do note that we are not able to try and test every recipe sent to us so all feedback is very much appreciated.
Each family has a different version of this soup.
The ingredients can be varied according to availability and taste. Rabbit or quails can be used instead of (or, for a big party, as well as) chicken, and sliced chorizo added. For the adventurous, cooked snails can be put in with the rice. In the summer it is easy to cook for large amounts of people, using a big ceramic pot over an open fire outside.
Heat the oil over a moderate heat and brown the meats.
Add the cinnamon, two pimentons and cloves.
Stir in the onion and garlic. Cook until softened.
Add the mushrooms and cook for a couple of minutes.
Mix in the saffron, then after a minute or two the tomato.
Pour in the stock and simmer for 30 minutes.
Add the vegetables and bring back to the boil.
Add the rice and simmer for 20 minutes.
Check the seasoning and add salt and pepper to taste.
Mix the Majada ingredients and sprinkle on top.
Serve in bowls with bread, wedges of lemon and strips of raw green pepper.
Bread, lemon cut in wedges, 1 green pepper cut in strips