Paella

PAELLA PREP

Always cook in a paella pan of the right size. The recommended diameters of the paellas according to the number of people for whom they are going to be cooked, are as follows:

for 2-3 people: 34 cm broth, 250g rice

for 4-5 people: 40 cm broth, 350g rice

for 6-8 people: 50 cm broth, 450g to 500g rice

for 10 people: 60 cm broth, 800g rice

Rice should be cooked in extension and not in height. Use fresh and natural ingredients, in their correct

proportions. Follow good recipes for rice and paellas. The olive oil must be pure and the approximate measure is 3 dl per kg (0.3 liters, 10 ounces, 1.25 cups) of rice

The rice ratios per person vary according to the rice class and the type of water. In principle 75 grams per person and the rice water ratio for this class has been 1:3.5; although this depends a lot on the intensity of the fire. Beware of Calasparra and Bomba rice, is the best, but you have to give it a little more water if you make on fire. The fire must be evenly distributed throughout the base of the paella. It has to be alive until it breaks boil, and then half until the ingredients are cooked. Check the broth level, which should be at the height of the rivets on the handles.

Rice should never be washed. Put it into the paella when the broth boils and spread it with a wooden spoon, kindle the fire and do not touch the rice anymore. A trick: It is advisable to always have hot broth in reserve to add to the rice during cooking, if necessary. In the event that we run out of broth and the grains of the non-surface are cooked, it consists of covering it with a damp kitchen cloth (previously wet and drained) or aluminum foil, or baking paper and keep it like this, resting on the entire surface of the rice for 5 minutes, while it rests off the heat.

In the opposite case, that we still remain broth in the paella we must rest uncovered. In this way the rice will absorb moisture from the kitchen cloth and with the heat irradiated by the container, it will finish cooking/ If you notice that it smells burning, put the paella on a sponge cloth or damp cloth for 5 minutes.

There are many varieties of rice and, according to their properties, each type or variety is ideal for certain dishes or recipes. Rice (oryza sativa) very famous for its seed, rice grain is the second most important food in the world, it is a very valuable source of energy, rich in carbohydrates, also provide protein, rice unlike other cereals does not contain gluten.

Medium-grain rice: (5-6 mm) is the most consumed. Ideal for paellas, baked rice dishes, rice casseroles, etc.

Round grain rice: small in size and cooks fast, starchy. Ideal for risottos and rice pudding

Rice Bomba: a variety of Japanese grain, pearl-looking. Its grain is round and short, about 5 mm long and 2.1 wide. It is considered, by experts, to be of extraordinary culinary quality thanks to its chemical composition that keeps the perfect ratio of amylase and amylopectin. Along with the accordion effect that suffers in cooking allows the rice to be whole and loose. These characteristics make Bomba rice especially suitable for Mediterranean cuisine

For the Seafood Broth:

Ingredients for 6 people:

1 large onions

2 large carrots

1 bulb of fennel

2 leeks

1 cup Galleys

1 cup sea crabs

1.5 cup cream carabinero

the heads and shells of the prawns

2/3 cup brandy

500g washed fish thorns

2 tbsp choricero pepper pulp

1 tbsp tomato concentrate

saffron

2 cloves anise

black pepper

Elaboration:

Peel onion, carrot, fennel and leek. We pick small frames and reserve. Sauté the vegetables with olive oil until they dry to grab at the bottom of the pot (we can also roast the vegetable in the oven until it starts to roast, that is, some parts have a dark brown color). Add the shellfish chopped and continue sautéeverything over strong heat until they are grabbed again in the bottom of the pot. Once the vegetables and seafood are toasted, add brandy and flambeamos. Once the brandy seoff add water to cover everything, incorporate the thorns, spices, pepper choricero, concentrated tomato, saffron, star anise, pepper grains and cloves and cook for 45 minutes on low heat.

For the Aioli:

Ingredients for 6 people:

2 garlic cloves

2 sachets of saffron threads

salt

extra virgin olive oil

egg or milk (optional)

Elaboration:

We start the aioli in mortar molding 1 cloves of garlic with 2 sachets of saffron strands, salt and a few drops of EVOO until a paste is made. Continuing, we add little by little, to squirt olive oil, and we emulsify each time, say that the paste takes the oil, so until obtaining lacantity and the desired flavor. We can add an egg yolk or a splash of milk to prevent the mixture from cutting out.

For the Breadcrumbs: 

Ingredients for 6 people:

loaf of bread (from the day before if possible)

1 can of anchovies

1 leek

1 sprig of celery

1 clove of garlic

zest of a lemon

thyme

extra virgin olive oil

Elaboration:

crush the bread with a the garlic clove, celery, the white part of the leek, the zest of the lemon, the thyme, two or three anchovies and the oil from its can. In a frying pan with a splash of oil, add this mix. Let it simmer until the heat turns the breadcrumbs golden brown.

RECIPE

For 4 people (34cm paella pan):

Ingredients

for the mussels:

12 or mussels.

splash of white wine

peppercorns

1 bay leaf

Elaboration:

Clean the mussels and cook in a frying pan with a little white wine, peppercorns and bay leaf. Once opened, remove from the pot. Reserve the mussels on one side and their juices, previously strained, on the other.

for the rice:

1 small chopped chicken thigh

1/4 small chopped rabbit

12-14 vannamei prawns

0.25 cup flat green beans, cut into very small pieces. or red pepper, cut into very small pieces.

1-2 tbsp sweet paprika

1 sachet of saffron threads

1 tbsp chorizo pepper pulp

1 tbsp concentrated tomato

1 tomato grated and crushed with 1 clove of garlic

1 bottle of beer

1.5 cups of bomba rice.

3.75 cups of broth

1 sprig of thyme and rosemary

1 Piquillo pepper

salt

Elaboration:

Heat the oil in the paella pan. Add the meat and sear on both sides; season with salt and pepper. Add the beans and pepper and fry for about 5 minutes over medium heat so that they do not burn. Add the paprika, chorizo, tomato concentrate and then the grated tomato. Sauté for 8 minutes. Add 1 bottle of beer, let the liquid evaporate completely, so that the meat to cook and tenderize.

Add the rice, thyme and rosemary. Sauté for a few minutes. Add the broth. Cook over high heat for 10 minutes and 8 minutes over medium heat. In those last 8 minutes of cooking add the cooked prawns and mussels.

Remove from the heat and garnish with a few strips of piquillo peppers. Cover the paella with a damp cloth and let it rest for 5 minutes.

It can also be finished in a 220 degree oven. Starting the cooking over high heat for 10 minutes and then in to the oven for 7 minutes.