40 Paella

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

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