Valencian Paella

Valencian Paella

Paella is a typical Iberian dish, but it is also very well known in Italy.

In this recipe, we will see how to get as close as possible to the original recipe.

Ingredients for 6-8 people:                                    

• 500g Carnaroli rice                                  
• 200g prawns
• 100g cuttlefish
• 100g squid
• 200g mussels
• 80g chopped pork loin
• 80g chopped chicken
• 100g mixed rabbit pieces
• 50g yellow and red peppers
• 50g peas    
• 80g peeled tomatoes                             
• 1 chopped onion                                                 
• 50g butter                                                   
• 15ml extra virgin olive oil  
• Saffron to taste                                           
• Salt and pepper to taste   

For the stock (fish stock)

• Water 2L
• White onion 1  
• Leek 1/2 or spring onion 1  
• Celery 1 stalk
• Butter 40g   
• Mixed fish scraps or trimmings  
• White wine 60cl   
• Fresh parsley to taste 
• Salt and pepper to taste                      

Method:

Prepare the fish stock or broth.

Put 40g butter, the crushed unpeeled garlic, 1/2 leek and the onion in a saucepan and brown for a few minutes. 

Remove the garlic and brown the fish scraps and trimmings (but not the entrails), stirring continuously with a wooden spoon to prevent them from sticking to the bottom.

After a couple of minutes, add half a glass of white wine and allow it to evaporate completely, then add two litres of cold water, the parsley, a handful of pepper and a pinch of salt and leave to boil for at least an hour over a low heat. 

If foam forms on the surface during boiling, remove it with a skimmer or sieve.

Preparation of the paella:

In a pan, brown the fish with oil and garlic, then set aside. 

Now, in the same pan, brown the meat over a high heat with oil and garlic, which we will then remove. Brown well and then add the onion, peppers and tomatoes.

At this point, add about a litre of stock/fish stock and the saffron, cook for 2 minutes and then add the rice.

Lower the heat and keep it at medium-low.

After 10 minutes, add all the previously browned fish.

 

The paella should not be stirred or turned, as it should already be sticking.

Keep the fish stock at a normal boil and add one ladleful at a time throughout the cooking time, about 17-19 minutes. 

Once ready, garnish with parsley. 

I recommend bringing the pan to the table and serving it there, as it will be more impressive and will stay hot until the last moment.

Tips: 

Before using the stock, strain it through a Chinese strainer. If you want to store it, simply let it cool and keep it in a closed container in the refrigerator for 2-3 days.

And if you like risotto, there are lots of recipes on my blog. 

The photo shows risotto with pumpkin and amaretti biscuits,

but you can also find risotto with seafood, strawberries, nettles, elderflowers, wildflowers, rosemary, Chianti and sausage, Sicilian-style and many others.

See you next time with another recipe, Chef Mirko Giacometti