Page 98 - WINE DINE AND TRAVEL EATING IBERIA

The Escuela de Arroces y Paella Valenciana
Recipe Seafood Paella

First of all we need to prepare a fish stock with tomato, onion, virgin olive oil, rock fish and
mantis shrimps or crabs.
After adding virgin olive oil in the middle of the paella pan and (take the opportunity to level
it) we stir fry the scampi, the prawns or langoustines and remove all from the pan.
Stir fry the sepia or squid cut to small dice and add the ñora sauce or “Salmorreta”* and con-
tinue stir frying all the ingredients until they get well mixed.
Once mixed add the sweet paprika powder on the top and mix vigorously to avoid it to get
burnt and then add the rice (100 gr per person) and keep moving it until the rice gets slightly
browned.
Once the rice is browned add the stock in 1:3 (rice-stock) proportion and sprinkle a bit of
saffron according to taste.
Turn the heat up to the maximum and when the stock begins to evaporate place the mussels
and the rest of the seafood in a beautiful fashion.
One the rice starts to come up to the surface, the grain of rice reduce heat to nearly míni-
mum and wait to all the stock to evaporate.
In the event that you need to add more stock we will add it slowly and make sure that it is
hot in order to avoid lower the boiling. Onece the rice is dry we let it rest for about 10 minutes.

* The master trick to obtain a delightful Seafood Paella is to use a sauce of crushed Ñora
(Salmorreta) that will enhance the flavor of the rest of the ingredients.
For its preparation we will need:
– 4 small dried sweet red peppers (Ñoras)
– 2 cloves of dried garlic
– 4 ripe tomatoes (pear type)

First we will clean the ñoras (eliminating the pips) that we have hydrated in water
previously for two hours, peel the garlic and chop the tomatoes.
Now we only have to gather all the ingredients and crush them until we obtain a
homogeneous puree.

Es Muy Bueno

98 WINE DINE & TRAVEL MAGAZINE 2020