Paella

I have never made such a Paella before.

I saw ALEX on YT fly to Valencia and discover the myth about this dish. He cooked it in the studio in a second video.

That inspired me to take my car and drive to the Spanish supermarket Gran Consumo in town. Most people think it is an Italian market. But I know better. They are selling goods here in the city for about 60 years.

I loaded my shopping cart with an induction paella pan in a small size, Bomba paella rice, a package of large black tiger prawns. All other stuff was already at home. And as a little goodie for next weekend Guanchale, Parmesan, Pecorino and Spaghetti No.14.  Maybe you can guess, what I want to cook.

(Carbonara, the recipe is on the blog)

The most work has to be done before the cooking can start. I pushed a lot of veggies with some spices in a pot and cooked a stock in 90 min.

The tomato sauce was from an other dish and waited on a new recipe. The prawns were in a large block of ice. I had to thaw out the amount I needed, a bit more, but that was ok. Some bay scallops came out of the freezer and some peas.

But first things first: Mis en Place

Thaw outpeas, prawns and scallops, make stock.

Measure Bomba rice and be sure to have 3 times the stock. Get your tomato sauce out of the fridge or cook some. Peel the garlic cloves.

Put saffron in a pestle and mortar and grind it. Use some hot stock to dissolve it.

This recipe is for 1 or 2:

2/3 rice cooker cup Bomba rice, washed

200 ml fish stock, 200 ml veg stock

8 large 16/18 black tiger prawns, 6 bay scallops, 5 tbsp peas

2,5 tsp hot smoked paprika, salt, pepper, olive oil

Now the funpart starts, stay at the stove! It is over in 20 min.

Heat up the Paella pan with 1 tbsp oil. Salt dried scallops, and dried prawns and get them seared, but not cooked through. The scallops get out of the pan in 60 sec, the large prawns after 3 min. Set aside for later.

Add 1 tbsp of oil and grate the garlic in. Fry and add tomato sauce, smoked paprika. Cook 2 min and sprinkle the rice on top. Cook 2 min, add saffron water and the measured hot stock (use a microwave to heat it up).

Stir good and then stop stirring. On medium hot (induction 7 or 8) cook 8 min. Add peas and reduce the heat to low (3) and cook for 3 min, add the prawns on top and cook 5 min more. Taste the rice, if it needs more time or stock. The rice should build a crust, but not burn.

Crank up the heat to high, place the scallops back in and let the liquid cook out. Takes 30 to 60 sec. Shut off the heat and let the Paella sit 2 to 3 min, while you take photos!

Enjoy!