Paella del Movida

Name: Paella del Movida (Movida Paella)
Yield: Racion 4–6
Cuisine: Spain
Ingredients: 200 g (7 oz) firm-fleshed fish such as marlin, swordfish or tuna, cut into 2.5 cm (1 inch) pieces; 250 g (9 oz/1 cup) sofrito; 400 g (14 oz) Calasparra rice; 125 ml (4 fl oz/½ cup) dry white wine; 2 lemons, halved; 2 tablespoons chopped flat-leaf (Italian) parsley, to garnish; 6 garlic cloves, unpeeled; 2 garlic cloves, extra, finely chopped; 600 g (1 lb 5 oz) periwinkles or snails, rinsed (optional) (see Note); 1.25 litres (44 fl oz/5 cups) hot fish stock; 1 teaspoon chopped rosemary; 1 tablespoon thyme leaves, chopped; 185 g (6½ oz/1 cup) green beans, broad (fava) beans or peas (optional); 60 ml (2 fl oz/¼ cup) extra virgin olive oil; pinch of saffron threads; 12 raw king prawns (shrimp); 1.5 kg (3 lb 5 oz) farmed white rabbit; 200 g (7 oz) mussels; 3 rosemary sprigs; about 1.5 litres (52 fl oz/6 cups) olive oil; 100 g (3½ oz) cleaned squid, cut into 5 mm (¼ inch) strips

Movida Paella

Preparation info

Racion
4–6

Difficulty
Complex

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Traditional paella is an outdoor dish. It is customary in Spain for men, rather than women, to make paella. (We can imagine a Gender Studies essay topic as: ‘The Spanish paella and the Australian barbecue: compare and discuss the male role in each’.)

I have great memories of outdoor paellas cooked in Spain over a dying fire on the edge of the forest. We used rice from a sack, a few onions and tomatoes, with the addition of some wildlife gleaned from the hills, such as wild snails an