Paella
During a memorable exploration of Spain, I was introduced to Paella, a dish that perfectly encapsulates the essence of Spanish culinary tradition. Utilizing paella rice, a variety of seafood, and imbued with rich, vibrant flavors, this dish stands as a testament to Spain's rich cultural heritage. Driven by curiosity and a newfound love for this iconic meal, I embarked on a journey to master the art of cooking Paella. The process involved learning to select the right ingredients and techniques, ultimately leading to a successful recreation of the dish at home. Now, I am eager to share this recipe, hoping to transport others to the heart of Spain through each flavorful bite. Paella is more than just a meal; it's an invitation to experience and celebrate the spirited life and culture of Spain, encouraging everyone to partake in its storied tradition and culinary adventure.
Equipment
- 1 deep-pan
- 1 stick blender
Ingredients
- 1 lemon
- Smoked sea salt optional
- 250 g paella rice
- 100 g frozen broad beans
- 1 medium squid
- 2 ripe tomatoes
- 3 tablespoon olive oil
- 1 onion
- 3 garlic cloves
- 10 large raw prawns
- Pinch of saffron strands
- 150 g cooking chorizo
- Small bunch of parsley
- 500 g mussels
- 100 ml dry sherry
Instructions
- In a broad, deep-pan, heat 1⁄2 teaspoon of the oil.
- Seasoning the prawn shells and parsley stems till they turn pink, then smash with a stick blender.
- Remove the pan from the oven and add the remaining olive oil.
- Simmer the onion and garlic until softened, then adding the chorizo and cook until it loses its oil.
- Cook for a minute after adding the tomatoes.
- Cook for five minutes, rotating the prawn tails until they are cooked through, tucking them into the rice.
- Turn the heat down when the rice is almost done.
- Stir everything together one more, then serve right now with chopped parsley on the side.