40 Paella

Name: Paella
Cuisine: Spanish
Ingredients: Extra virgin olive oil, for frying; Heads and shells of 500 g prawns and langoustines; 1 onion, roughly chopped; 1 tbsp rock salt or sea salt, plus extra for seasoning; Inner parts of the fresh squid, including ink; 3 black peppercorns; 1 red pepper, cut into thick strips; 500 g fresh squid, inner parts removed but kept (ask your fishmonger to do this for you); 3½ tbsp extra virgin olive oil; 1 carrot, roughly chopped; 3 white fish carcasses or 2 fish stock cubes; 2 tsp saffron threads; 50 ml brandy; 120 ml white wine; 2 tomatoes (about 300 g total), grated; 200 g flat green beans or runner beans, chopped (optional); 6 garlic cloves, finely chopped; 1 tsp sweet pimenton (sweet smoked paprika); 500 g fresh prawns or langoustines, heads and shells removed but saved, a few reserved whole; 400 g paella rice; 10 mussels or clams, cleaned and any open or damaged discarded; 1 celery stick, roughly chopped; 1 small leek, roughly chopped; 1 tomato, roughly chopped; 1 bay leaf; 1 head of garlic, halved

Preparation info

Difficulty
Easy

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

Paella is another brilliant rice dish from Spain. Like other great rice dishes of the world a good Paella is made from a specific rice grain that is native to Spain and comes from the Valencia region.

Paella is cooked in a large, wide, circular pan and contains either shellfish or meat and sometimes both. It is not traditionally stirred like a risotto but it is full of flavour and character.

Ingredients

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method