Authentic Spanish Paella (with flavour variations)

HISTORY & INTERESTING FACTS

Ah, paella, the beloved Spanish culinary masterpiece! Who can resist its flavourful blend of saffron-infused rice, aromatic spices, and fresh ingredients?

The origins of paella are rooted in Spain's culinary history. Hailing from Valencia, it symbolises Spanish culture and tradition. The name is derived from the Latin "patella," meaning a flat, shallow pan used for preparation.

One key element that sets paella apart is its exceptional rice. Short-grain varieties like Bomba and Calasparra absorb liquid and flavour without becoming mushy, creating the signature al dente consistency and socarrat (crust).

Bomba and Calasparra rice are compared to Arborio rice used in risotto, but they maintain their shape while absorbing broth and aromatics. While ingredients may vary, core elements include saffron, garlic, onions, peppers, tomatoes, and proteins (seafood, chicken, rabbit).

Many people find paella intimidating to make, but with guidance, you can unlock the secrets of paella.

So, let's embark on this flavourful journey together and demystify the process.

Bon Profit! Raquel x

Part 1. SOFRITO (Flavour Base)

INGREDIENTS

• 1 cooked brown onion
• 4 garlic cloves
• 6 piquillo peppers (or roasted red capsicum)
• 1/2 tin chopped tomatoes
• 1/2 bunch flat-leaf parsley
• 1 tbsp sweet paprika
• Pinch of saffron threads

METHOD

Place all sofrito ingredients in a food processor and pulse until combined.

Part 2. PAELLA (Seafood)

INGREDIENTS

• Sofrito paste
• 3 tbsp olive oil
• 300 g marinara mix
• 500 mL stock (plus extra if needed)
• 1 cup rice (Calaspara or Bomba)
• 1/3 cup peas
• 3-4 tsp salt
• 1 tbsp parsley to garnish
• 1 lemon, cut into wedges

METHOD

1. Heat oil in a paella pan and add marinara mix; cook for 1 minute.
2. Add sofrito and salt, cook 3-5 minutes.
3. Add stock and stir. Add rice and spread evenly.
4. Taste for salt and adjust. Cook rice for 15 minutes.
5. Scatter peas and increase heat for 2 minutes to form socarrat.
6. Remove from heat, cover with a tea towel and rest for 10 minutes.
7. Sprinkle parsley and serve with lemon wedges.

TIP, CHEATS & TROUBLESHOOTING

If the stock is absorbing too quickly:

Move pan or add extra stock as needed; avoid stirring rice.

If the rice is too hard after cooking:

Cover with a lid instead of a tea towel and let rest.

WINE MATCHING & SERVING SUGGESTIONS

Seafood/Vegetarian paella pairs with Amphora Blanco, pinot gris or chardonnay.

Chicken and chorizo paella pairs with rosé or savoury Tempranillo.

RECIPE VARIATION Chicken and Seafood Paella

INGREDIENTS

Substitute 300 g marinara mix with –

• 100 g calamari rings
• 12 green (must be uncooked) prawns, cleaned and shelled
• 4 large (skinless) chicken thigh fillets, sliced in half and salt with 2 tsp salt

You will also need an extra 1 tbsp olive oil.

METHOD

• Follow Step 1.
• Replace Step 2:
• As soon as oil starts to smoke, carefully add the chicken to pan and brown both sides before removing from pan and setting aside (You will add back later so no need to cook completely at this stage).
• Add Step 2 (a):
• Add 3 more tbsp oil to pan and once smoking, add calamari and cook for 1 minute.
• Follow steps 3-5.
• Replace Step 6:
• Add back chicken pieces by nestling them into pan in an even distribution. Taste stock for salt at this stage. If you feel like it needs more, add another 1-2 tsp.
• Add Step 7 (a)
• After 15 mins, add prawns to pan - laying them down on top rather than pushing them down into the rice.
• Follow steps 8-10.

Serve each person with a wedge of lemon and a dollop of aioli alongside (if desired).

RECIPE VARIATION Vegetarian Paella (vegan friendly)

INGREDIENTS

Substitute 300g marinara mix with –

• 2 bunches of fresh green asparagus
• Take 4 spears and cut bottom 3cm off (discard), leaving the remaining part of the spears whole)
• With the remaining asparagus spears, cut bottom 3cm off (discard), and chop the remaining spears into 1cm pieces
• 2 red capsicum, roasted and peeled, then sliced into strips and mixed in a bowl with 2 tbsp olive oil and 1 tsp salt.

You will also need an extra 1 tbsp olive oil.

METHOD

• Replace Step 1:
• Place a 30 cm size paella pan or fry pan over a high heat and add 1 tbsp olive oil to pan.
• Replace Step 2:
• As soon as oil starts to smoke, carefully add the 4 long spears of asparagus to pan with a good pinch of salt and fry until some parts begin to brown/char. Remove from pan and set aside for later.
• Add Step 2 (a):
• Add 2 more tbsp oil to pan and once smoking, add cut pieces of asparagus to pan and cook for 1 minute before removing from pan and setting aside.
• Follow steps 3-6.
• Add Step 6 (a):
• Add back asparagus pieces by sprinkling them over pan in an even distribution.
• Follow Steps 7-9.
• Add Step 9 (a):
• Add back asparagus pieces by sprinkling them over pan in an even distribution.
• Replace Step 10:
• Remove tea towel and using an analogue clock formation, lay down an asparagus spear at 12, 3, 6, and 9 o’clock position. In between each spear of asparagus lay 1 strip of roasted capsicum at 1, 2, 4, 5, 7, 8, 10 and 11 o’clock position. Then sprinkle over chopped parsley before presenting entire dish at table.

Serve each person with a wedge of lemon and a dollop of plant-based aioli alongside (if desired).