Looks good. Done stove top, oven or outside burner?
Stove top (vitroceramic), but it tastes better on open fire (orange tree wood is best)
But for that I must go to the holliday house.
Oh, how we enjoy a good paella!
Pass the sangria, please.
Hahahaha.
Paella, sangría, siesta y fiesta!! :clap:
I’m a paella freak and would love to see the recipe. Well done! Cook that baby over a wood fire next time old school!
That should be on spring/summer.
I live in a city without backyard.:sad:
"Fast" recipe for 4 people:
Shrimps/rice prawn (we call it "gamba arrocera") (about 250g+)
crawfish/crayfish/scampi (we call it "cigalas", idk the name you use) (4ud)
baby clams (we call it "chirlas") (about 250g)
squid rings (about 250g-) (better cut the rings in 3-4 parts)
monkfish bone (about 50g)
mussel (10-15 ud)
Olive oil (about 100-150g)
Tomatoes (150g-200g of grated tomato)
garlic (1 or 2 cloves, smallest diced)
Green/red pepper (150g, small diced)
Onion(200g, small diced)
"Bomba" rice. (about 400g)
Pimentón de la Vera(paprika from la Vera) **
Saffron (about 0.2g) (here sells 0.4g packs for 3 uses, I use it on 2.)
Salt
Pepper
FUMET:
Peel de shrimps and reserve shells and heads.
Put baby clams in salt water (to expulse sand, better previous day)
Add Shrimp shells, 2 mussel meat, monkfish bone, 50g olive oil, pepper and salt to the blender and give it a touch.
Fry it for about 7 min, removing.
Add 1l water.
Boil it for 10 min.
Filter it with a strainer.
Reserve it. (about 1l)
TRICK: Boil part of the fumet and add the saffron to it to let it release flavour and colour.
Ok, lets do it:
Put baby clams and mussels on cooking pot, salt, pepper and white wine (1 or 2 tablespoon).
Put it on fire to get the shells open and reserve (with or without shells)
MEDIUM FIRE
Heat up the frying pan (MUST be big and flat)
My "paella" is 32cm diameter and is small for 4 people, but can make it.
Put olive oil on it (about 50g)
Add small diced onion, add small diced peppers
Poach it at medium fire.
When onion is poached,add the garlic, remove a bit and add the grated/crushed tomato. (keep a part of tomato for later just in case)
keep poaching and mixing to remove water.
Add paprika from "la vera" and inmediatly (if not, it burns), add the squid and salt.
keep removing until it loses big part of squid water.
(If the onions / peppers starts sticking, add a tablespoon of tomato and olive oil)
*** If you want to make a "paella mixta" (aka sefish + meat) you should fry chicken/pig chunks and add it in this point***
Let´s finish.
TRICK: Warm the fumet (just about boil) It´s to get it boiling fast when added later.
HOT FIRE (to get boiling easily)
Add the rice (400g) and mix it.
Add 0.850- 1liter of the heated saffroned fumet (by volume: double of the rice part and a bit, but deppends of rice and water you use)
Add the baby clams, the mussels and the shrimps and mix it. (reserve a bit for decoration)
NOTE: I add the seafish without shells.
STOP MIXING.
You may want to remove it, but don´t use any cookware, tablespoon or spatula.(it breaks grains and make it stick together) just move the whole frying pan to keep rice unsticked to the bottom.
Let it boil evenly for the whole surface at medium fire.
Taste it and add salt if needed.
TRICK: While it is boiling, you will notice the red saffron colour travel to the pan´s edge.
Put it on center again with a tablespoon, this adds more colour to the rice.
When the water is about to end and top rice is almost dry, put the rest of the decoration (musells with shells and crawfish)
Cover the top of the pan with aluminium foil to preserve the humidity and heat.
Give it a run at hot fire to make scorch bottom and let it rest 5 or 10 min before serving.
THE END.
NOTE: Real paella has no colorants.
NOTE2: Valencian people will say this is not paella, only arroz with things.
EXTRAS: Valencian people claims paella is his invention, has special ingredients on it.
Very special one is "Albufera rat", and yes, it´s a rat (old nasty times)
Classic valencian ingredients:
Butterbeans, green beans, pork ribs, chicken (or rat XD).
They use custom peppers called "Ñoras" instead of red pepper.
Being not the authentic one, this will be better than ones served in tourist restaurants.
Those fluorescent yellow coloured.
Hope you like it.
