Paella Mixta Valenciana
A recipe from Crystal Palace resident and chef, Demi Garcia Sabat, who himself comes from Barcelona. This recipe is for 4 people, but a big pot (as in the photo) is for 40 - so just multiply the amounts by 10. The instructions are written for 40 but are adaptable for a smaller paella dish.
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- 380g Bomba Rice (Paella rice from Valencia)
- 200g Chicken - diced (Jacobs Ladder Farm)
- 200g Pork - diced (Jacobs Ladder Farm)
- 150g Tiger Prawns in their skins (Veasey & Sons)
- 150g Squid - diced (V&S)
- 150g Mussels - cleaned (V&S)
- 150g Green beans - trimmed (Brockman's)
- 1 Tomato - blended (Wild Country Organics)(seasonal)
- 1 Red Pepper - finely chopped (Wild Country Organics)(seasonal)
- 1 Onion - finely chopped (Wild Country Organics)
- 2 Garlic gloves - finely chopped or minced (Brockman's)
- 1g Saffron (La Mancha, Spanish company)
- 1 teaspoon of Paprika (The Grain Grocer)
- Salt (The Grain Grocer)
- Olive oil (The Grain Grocer)
- 1 Bay leaf (Patchwork Farm)
- 3g Rosemary (Patchwork Farm)
- 1 Oak smoked dried Noras Pepper
- 1l Mineral water
- Put some olive oil into a frying pan with a bit of salt, and fry the prawns till they have a bit of colour. Take them out and put them in a bowl in the fridge to rest. (5 minutes approx)
- Fry the mussels in some olive oil till they are all open (throw any that don't open away). Take them out into a bowl and into the fridge to rest.
- Slosh in a bit more of olive oil to fry the squid, pork and chicken together with the rosemary, bay and dried noras pepper. Carry on cooking until everything is cooked through (approx 10 minutes).
- Push all the cooked meat and seafood to the edge of the paella dish (making a kind of volcanic crater) so that the veggies can be cooked in the middle. It's nice to leave the squid and chicken in the pan to get all their juices and flavours.
- Pile up the onions in the middle of the pan and cook slowly until browned, stirring all the time (approx 5m)
- Now add the garlic and the red peppers and continue cooking slowly while stirring all the vegetables together (approx 5m)
- Now incorporate the blended tomatoes and green beans and continue cooking for approx 5 more minutes. In Spain, we call this a "sofrito" - all the vegetables cooking together slowly, getting all the flavours out and combining them.
- We now add the saffron and paprika and mix it with everything else in the pan - including the meat and squid from the sides of the fry pan (the volcanos), mix it all through thoroughly for about 5m. Now turn off the heat.
- Add the rice in the shape of a cross (like in the photo), and then mix it through. The reason for this is to make sure it is distributed evenly into each quarter with the rest of the ingredients.
- Now we turn the heat up to full power and add the water while mixing everything well. Taste and add salt as required now, as this is the best time to add it.
- Once boiling, cook on high for a full 8 minutes exactly. No more, no less - that's the important bit, to have the rice "aldente".
- Now turn the heat to low add the cooked prawns and mussels, evenly distributed beautifully throughout the mixture, and cook for another 8 minutes.
- Now turn off the heat and cover the frying pan with tea towels for 10 to 15 minutes, to let the rice rest.
- Finally you can take the tea towels off and you're ready to serve.
- To make this a veggie one, do the same (off course without the meat and fish) and just add chopped mushrooms, carrot, and broccoli, together with the garlic and peppers….............
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