Nomad Paella a la Valenciana
For 6 People
Ingredients:
1.3 ltr Chicken Broth/water (I prefer water or a good fish bouillon for this paella
½ tsp saffron threads – crumbled
600 gr. boneless chicken breasts cut into strips, the thigh fillets with bone left in or wings with the tip removed and the rest cut in half at joint.
300gr Pork Neck
½ cup of Olive Oil
200g Chorizo, cut into ½ cm slices
300g medium Green Prawns
690 gr. of Paella rice either Bomba or Bahia or Cebolla rice
8 Tbs chopped Parsley
300 gr of peas (1 ½ cups) Green Peas
Freshly ground black pepper to taste
350 grams Mussels in the shell
300 gr. Calamari
Pimenton Sweet smoked
1 Tbsp of tomato paste for soffrito
2 x Lemons
150 gr marinated peppers – seeded and sliced
Salt to Taste.
Dry Spanish Sherry
Method
Heat broth with saffron and whole onion, cover, reduce heat and simmer for 15 mins. Remove onion and measure broth.
Prepare the chosen cut of Chicken and set aside.
Heat oil in paella pan, add a little chorizo, add the chicken and fry for about 10 mins (until coloured) and remove from pan. Add pork neck and panfry until nicely colourer, take off pan and put aside. Add prawns and a little more oil if needed and toss until coloured. Remove prawns from pan and put aside. Add a little oil and wait till pan comes to the right temperature and toss in the Calamari, toss it around the pan quickly, remove and put aside.
Now we will make the Soffrito:
Add a little more oil and then the rest of the garlic and char-grilled peppers. Sauté them until wilted and add a table spoon of tomato paste and the chopped parsley. Reduce the Soffrito until it has become a paste. Add the Calamary, the rest of the Chorizo, the pork and chicken, the peas and the rice. Spread it all evenly and let it fry for 2 minutes. If you wish you can add a splash of Sherry now.
Pour in the broth that you have kept warm. (this is done slowly to not disturb the rice). Lay mussels in the pan, embedding them into the rice so they point upwards, out of the pan.
Now is the time to Check for salt. Add to taste.
Cook for 5 minutes and then add prawns in a even pattern. Now you should see the outline of the rice rising out of the liquid and it is time to sprinkle the Picada. Do not mix it in. Add the marinated strips in a decorative pattern. Reduce temperature to medium heat and cook until water has almost totally been absorbed.
When rice is aldente, turn off flame and cover with damp tea towel or foil and let it rest for 10 mins.
Serve with lemon slices
Nomad Feasts P/L www.nomadfeasts.com.au
19 Tramore Pl Ph : 9453 2203
Killarney Heights
NSW 2087
Mixed Seafood Paella
For 6 People
Ingredients:
3 Dozen Mussels
5 ½ cups of fish stock
¼ tsp Syren saffron threads – crumbled
350g Monkfish cut into small pieces
350g White firm fish of choice cut into small pieces
500g Squid cut into small pieces
18 large Green Prawns
Sea Salt
2 Tbs minced Parsley
8 cloves of Garlic – minced
½ tsp Thyme
2 tsps La Odalisca Paprika
8 Tbs Olive Oil
8 Shallots or 2-3 Medium Onions finely chopped
2 Red Bell Peppers finely chopped
1 medium Tomato finely chopped
3 Cups Bomba or Bahia Rice
Method
Place all but 12 mussels in a large frypan with ¾ cup water, cover and bring to the boil. Remove mussels as they open and discard the shells. Pour liquid into a large pot and add enough fish stock to make 6 cups altogether. Stir in Saffron. Keep broth hot over low heat.
Sprinkle all the seafood with salt and let sit for 10 minutes at room temperature. In a mortar or food processor bring parsley, garlic, thyme and ¼ tsp of sea salt to a paste. Stir in Paprika; add a little water to help make the paste if necessary.
Preheat Oven to 200 degrees Celsius.
Heat 6 Tbs of Olive Oil in paella pan, over medium to high heat and quickly sauté monkfish, other white fish, squid and prawns in their shells for 1-2 minutes. They will not be fully cooked. Remove from pan to a warm platter.
Add remaining 2 Tbs of Oil and sauté shallots or onions and red peppers until softened. Increase heat to high, add tomato and cook for 2 minutes.
Stir in rice and coat well with pan juices. Pour in hot broth, bring to a boil and boil for 3 mins, stirring occasionally. Add reserved fish (except prawns), mussels and garlic paste and stir to combine, taste for salt and cook for another 2 mins.
Arrange prawns and uncooked mussels over rice so that the shells will open facing up. Place in oven and bake uncovered until rice is cooked, about 10-12 mins. If liquid has not been fully absorbed, place over high heat for 1-2 mins without stirring. Cover with foil and let it rest for 10 minutes before serving.
If not using oven, leave on low to medium heat for about 20 mins until rice is cooked. Cover with damp tea towel and let it rest for 10 mins.
