Silvia @SMerler asked about the ‘paella’. This is of course serious business leading to endless discussions. Seen some interest today so I open this thread.
At home we do the “arrós del senyoret” (a version which only contains rice, cuttlefish and gambas /prawns, typical from
Valencia region). Its posh name (‘gentleman rice’)>you don’t have to peel anything (so handy for the kids). (Btw all photos from home)
Obviously, it will be as good as the ingredients you use. 4 most important things:
1- Excellent fish broth - the more time you cook it and the better the fish the tastier the rice will be. We use monkfish.
2- The olive oil (you have to use plenty) and the tomatoes to do the ‘sofrito’ (the fried garlic/olive oil/tomato sauce on which you’ll cook)
3 - The type of rice: only the Valencia-type arroz ‘bomba’ should be used (takes more time to cook but consistency is unparalleled)
4 - The frying pan (la ‘paella’) and the fire (I only cook on charcoal so that heat is well distributed)
Ingredients: for the fish broth (also called fumet)>>
Fish 500gr (head included)
Heads of the gambas /prawns
A bit of salt
Persil and one bay leaf
For the dish itself
1 big squid 🦑 or three smalls
10 prawns
4 big tasty tomatoes
Saffron / sweet pepper (otherwise do with el paellero-see below)
500gr ‘bomba’ rice
Plenty of olive oil
2 Gaelic cloves
A pinch of salt
Steps/ everything should be prepared with sufficient time
1.Clean and cut the squid and prawns
2.The heads of the prawns and the monkfish go into the soup sufficiently in advance
3.Start burning the charcoal
4.Grate the tomatoes (without skin), cut the garlic in small
5.Once charcoal ok, place the ‘paella’ in the middle
6.Heat the olive oil (big amount) & fry the garlic
7.Fry skids & prawns. Take them out once fried. (you will add them back later)
8.Add the tomato (and a little bit of olive oil)
9.Add sweet pepper or el paellero
(N.b. Some people like to add the red pepper and saffron themselves. I usually do it but ‘el paellero’ is handy too.)
10.Add the rice and let it fry a bit, then distribute uniformity and add with a large spoon little by little the broth (each time it seems to be drying you correct). In the process add the squid and prawns back.
11.Taste with a spoon here and there to check if more broth is needed and if the rice is well cooked.
12.Take it out of the charcoal and let it rest for 15 minutes.
Then you can rest also yourself.
You can also have some Ali-oli sauce.
Have some fresh white wine.
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