10K: Running because I’m rubbish at it and Chicken and Chorizo Paella as I’m quite good at it.

I thought that tennis and Crossfit isn’t enough an I need to start running as well  🙂 Actually, I do need some kind of a plan for summer holidays, as we going to Estonia for 3 weeks and I need something to keep me motivated nad moving. Also my tennis sessions stop for nearly 10 weeks as well. So I decided to sign up for the 10K race in September. (UPDATE! they have just cancelled the race I picked, so need to find anothere one for September)

I can’t remember, when I last run as long distance, maybe never. I done 5K few times, so I needed new challenge. I picked beginners 12 week  training plan from the Running Bug  webpage. I run 3 times a week and still do 3 -4 Crossfit sessions a week (not at the moment though as I spend lot’s of time driving my too active children around, which puts my needs ont o the hold) When I’m on holiday I will do only running.

The two first runs have been relatively easy for me –  4 x 5 min run with 2 min walk between. The first run I took Lonni with me. She was bit confused about it all. Usually she runs around woods and disappears to the bushes and I don’t see her for a while. Seeing me running, she didn’t trust to let me out of her sight, maybe she thought I just gallop away – as if 🙂 So she run straight behind me and tried really hard to drip me over. Unfortunately this didn’t work to slow me down so she thought it would be good idea to choke herself to death with a stick. This did make me stop and I got actually really worried about her. Luckily she managed to make herself sick and got rid of whatever was making her choke and running could continue. Next time, when she won’t come, when called I just might try running, seems that this resolves all the recall issues 🙂

   

Mu next run was supposed to be on Sunday -3 x min, 2 min walk between the runs but I got dragged into the “car washing project”, which took over our day and also I have a huge project of decluttering our house going on. So I decided start with the plan again this week as there is still time to fit my 12 week training in.

I think I did right, picking beginners plan – I’m rubbish at running and usually I try to get out of it or moan beforehand, when I know there is running in Crossfit workout. At the moment I actually have been enjoining those runs and I think I had reasonable speed (comparing to the slow-mo speed I use to run) 🙂

No idea how fast I actually run, or what my heart rate was. Not planning to waste money on any expensive devices at the moment, so will run as fast as I feel comfortable and try to challenge myself a bit as well.

I also dragged my daughter into it , who said she’ll come to the race with me. She has become quite athletic young lady after starting Crossfit over 2 years ago.

I think it’s the good place to jot down one paella recipe so I don’t have to look for piece of paper with the recipe, every time I need it. I have been cooking this for crowds (100 people)  past 2 years. Not many people will need recipe for 100 people so this one here is for 8.

CHICKEN AND CHORIZO PAELLA

800g chicken meat – I love chicken thighs and wings with skin on. It’s so much tastier and juicer, but any parts of chicken is ok for this paella.

800g Paella rice – you should be ok t find it for 8 people, but for 100 people I usually have to go 3 different supermarkets to get the required quantity! I should be more organised and order it online beforehand!

200 g diced cooking chorizo, I used a mixture of regular one and spicy one

250g chopped green beans

1 tin (400g) of chopped tomatoes

1.8 l boiling chicken stock (I have been using Knorr stock pots, here you would need 3-4 pots)

pinch of saffron

1tsp of Sweet Paprika ( I found it from Waitrose)

1 Red pepper sliced and preferably roasted, it will give such delicious taste to your paella, I have roasted it in the oven

Extra Virgin Olive Oil

1 medium onion, finely chopped

Salt

Fresh Rosemary  Sprigs

1 lemon (cut into wedges) for decoration

for extra lush finish use fresh asparagus, sautéed in the olive oil or you can steam it –  but you don’t have to use it  🙂

  1. Usually I prepare everything before hand and store ingredients resealable bags or boxes, so I’m ready to go – it’s necessary if cooking for crowds.
  2. Cut the chicken to suitable size pieces or if using drumsticks and wings, I just leave them as they are. I don’t cut the breast pieces too small or they lose their juicienes.
  3. Remove the “skin” from chorizo and dice it to small pieces.
  4. Chop the beans, I usually cut them to 3
  5. Make  the stock ready – mix the stockpot with boiling water add pinch of saffron and let it infuse.
  6. Wash the pepper and de-seed. Slice it and lay evenly on to the oven tray. Roast it for about 15-20 minutes around 220C. check occasionally and tak it out from the oven just before it starts to turn black
  7. Peel and chop the onion.
  8. NOW THE COOKING BEGINS! Heat some olive oil in your paella pan and cook the chicken pieces sprinkled with some salt, until they browned all around. Half way through, add chorizo and mix it all well so the chorizo flavour gets into the chicken pieces. When done, push the chicken and chorizo outside of the pan
  9. Now you need to make “Sofrito”, it’s what gives your paella “right” taste. First “sweat” onions on slow temprature on middle of the paella pan until soft. Then add chopped tomatoes and cook on the medium heat. Keep stirring. When the mixture reduces down and thickens and turns dark red colour – you have your perfect “sofrito”
  10. Bring the chicken and chorizo back to the middle and mix it woth sofrito. Add sweet paprika and half of the roasted peppers. Mix everything and keep fryinf for the few minutes.
  11. Add the hot stock and deglaze the pan until everything mixed well. Taste for seasoning.
  12. Now add the chopped beans, mix well and keep boiling around 5 minutes.
  13. Add the rice and mix it gently. Try to get the rice to even layer to the pan so all of it will be covered with the stock. Don’t mix it after that and keep the heat low. After about 10 minutes the rice should be appear through the liquid, turn the heat really low and keep cooking another 10 minutes. If the rice drys out unevenly you can move the rice around carefully.
  14. When the rice is dried out, taste a bit from the top layer, it should be “al dente”. Cover the pan with foil and turn up the heat. You might hear popping sound as the paella “caramellaising”. Covering pan also helps finishing off the cooking of the top layer of the rice.
  15. Turn off the heat. Decorate with lemon wedges, rest of the roasted peppers and prepared asparagus. I also pop some rosmary sprigs on the pan and recover it with the foil. Leave it at least for 15 minutes or more.
  16. Remove the foil and serve, not forgetting to scrape the caramellise bits from the pan
  17. When cooking larger quantities, the timings will be longer, sometimes MUCH longer! I learned it from my first time, when cooking for 100.                                                             ENJOY!!!

Note to myself – I need to find better version of veggie paella as omitting the meat from this, doesn’t relly measure up – at least I don’t think so.