Paella, classic Spanish food


Dice the french onion. Clean and cut the cuttlefish in rings. Strain and reserve. Clean the prawns and scampi, strain and reserve. Clean the mussel shells and reserve in a separate plate from the rest of the seafood. Grate the tomato in a plate or bowl. You should have: 1 diced onion, 1 chopped garlic clove, 1 bowl with grated tomato. 1 plate with clean seafood (prawns, scampi and cuttlefish), 1 plate with clean mussels.


Heat a wide flat pan/skillet (paellera) with the olive oil. Poach the onion gently. Add the seafood plate (prawns, scampi and cuttlefish) and then the chopped garlic. Poach for 3 minutes. Add the peas and then the grated tomato mix and fry gently for 3 minutes. Add fish stalk (1 cup) and heat gently while stirring with a wooden spoon. Add a pinch of saffron and continue stirring the mixture, allowing the saffron and seafood to infuse, then boil gently for 5 minutes.

Add the mussels and 1 cup of water. Boil for 15 minutes or until reduced. Once reduced, add the rice and mix well from the center of the pan towards the outside. Add a pinch of parsley and cover with water (the proportion should be 1 and ½ cups of water per 1 cup of rice). Correct with salt to taste and boil at high heat until the water has fully evaporated (around 20 minutes) without stirring -unilike with risotto, the aim is a tender rice not a creamy result- . Remove from heat source and cover the pan with a clean dry cloth for 5 minutes before serving -most paella lovers like the dish tepid rather than hot-. The brown rice layer formed at the bottom of a well cooked paella (called socarrat) is a prized Spanish delicacy.

WINE PAIRING. 12 Linajes reserva

Vino tinto Ribera del Duero

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