40 Paella

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

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
Mediterranean
Gluten-free

Ingredients

Method