Recipes

Catalan-style Paella

Paella is recognized worldwide and is actually named after the dish it is cooked in, the paellera (a large, not too deep, two handled pan). This all in one dish has been said to originate as a humble dish made from various leftovers of noble kitchens to be fed to the servants. Hmmm, not any more. Here is a recipe for Catalan-style Paella sure to whisk you away to the Mediterranean for an evening.

2 ¼ C. arborio rice
9 oz boneless chicken breast
10 oz lean pork (loin or tenderloin)
8 oz mild but interesting sausage
10 oz red snapper
5 medium squid tubes cleaned and de-inked
12 whole king prawns
1 onion
5 sweet peppers
5 medium artichokes
4 oz shelled fresh peas
3 oz white button mushrooms
Parsley for garnish
1 sachet of saffron powder
1 lemon
salt and pepper
3 tbsp olive oil

Ensure the cartilages are removed from the squid then rinse. Slice the squid into rings and chop tentacles if included. Peel and slice onion and mushrooms. Roast the peppers in a high temperature oven until skins are black (approx 10 minutes), then plunge into cold water and remove skin. Remove the seeds and julienne the peppers. Prepare artichokes by removing the tough outer leaves and stock, clip the tips if necessary. Next blanch the artichokes in boiling slightly salted water with the juice of the lemon. Allow to cook approx. 10 minutes then drain the artichokes up-side-down on a paper towel.

Dice the chicken, pork and sausage and chop fish into bite size pieces. Heat a large sauté pan or paellera (if you have one.) Add olive oil and allow to heat then add the diced meats and squid, brown slowly then move toward to outer edges of the pan. Add the pieces of snapper and squid tentacles, if available, to the centre of the pan. Simmer slowly for 5 to 6 minutes.

Cut the artichokes into quarters and add to the pan along with the peas, 2/3 of the peppers, mushrooms and onions. Stir and allow the flavours to blend for 5 minutes, then add rice and rinsed prawns; pour in sufficient warm water to cover, season with salt and pepper and add the saffron diluted in lukewarm water.
Cook the rice oven medium heat adding a few tbsp of hot water when necessary.

Serve the paella garnished with the parsley and remaining peppers.

Wine choice… Spanish of course! Rene Barbier – Mediterranean White, Red, Rosé or how about a great Brut Cava like Frexinet Cordon Negro?