10 keys to make a Original Paella, recipe from Valencia Spain

The set of guidelines to make a genuine and Original Valencian Paella:

El decálogo de consejos para hacer una auténtica y Original ‪#‎Paella‬ valenciana:

1 -. the Best fresh ingredients and olive oil / Los mejores ingredientes frescos y aceite de oliva virgen.

 

2 -. Choose #rice bay, senia or “bomba” It is better with Valencian certificate of origin, we can use Calasparra rice too / Elige ‪#‎arroz‬ bahía, senia o bomba si cogemos con Denominación de origen Valencia mejor, también hacemos sitio a los arroces de Calasparra. 

3 – A Simple equipment for the occasion. / Un equipo sencillo para la ocasión.

More information assembly HERE
BUY PAELLA KIT HERE

4 – Fry much the meat and vegetables, the basis of the flavor. / sofreir bien la carne y la verdura, la base del sabor

5 – The best spices. ‪ # Paprika from Vera, ‪ # saffron and rosemary. / Los mejores condimentos: ‪#‎Pimentón‬ de la Vera, ‪#‎azafrán‬ y romero. 

6 – Patience, a good paella needs 40 minutes cooking of broth and 20 minutes more of cooking the rice / Paciencia, un buen fondo necesita 40 minutos de cocción más los 20 minutos del arroz. 

7 – More experienced cooks do not measure the amount of rice / water. They use the famous “caballon” technique. It consists of dividing in two parts the paella pan with the rice up to overtakes the broth. / Los cocineros mas experimentados no miden la proporción de arroz/agua usan la famosa técnica del caballón que consiste en tirar el arroz dividiendo la paella en dos hasta que sobrepase el caldo.

8 -. Let paella rest 5 minutes, It eats hot but this process has just cooked the rice. La paella se deja reposar 5 minutos, se come caliente pero ese proceso acaba de cocer y al bajar la temperatura le confiere soltura al grano. 

9 – Paella is tilted nearly 90 

degrees and does not fall, Rice is dry and the caramel bottom forming the coveted ” #socarrat ” / La paella se inclina casi 90º y no se cae!!, queda seca y con el fondo acaramelado formando el apreciado “socarrat‬ ” 

10 -. The grain of rice on our plate should be closed and loose, it is also a key aspect respecting cooking times. / El grano de arroz en nuestro plato debe quedar cerrado y suelto, para ello también es clave el tipo de arroz y respetar los tiempos de cocción del grano. 

11.- Put a lot of affection and love ./  Ponerle mucho cariño y amor.

Sure we miss something, add and enrich!

Seguro que se nos pasa algo, añadirlo y la enriquecemos!!

More Seafood Paella recipe

More Original Paella récipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

OUR ORIGINAL PAELLA SHOP

OUR ORIGINAL PAELLA SHOP

How to make an original ARROZ A BANDA paella recipe from Valencia, Spain www.originalpaella.com

How to make an original ARROZ A BANDA PAELLA from Valencia, Spain

Original Paella bring you a new and exquisite Original Paella RECIPE from Valencia Spain, “L’ARROS A BANDA” or “ARROZ A BANDA”, is a dish of rice cooked in fish stock, typical of the coastal area of Alicante (Comunidad Valenciana) and Murcia (Region of Murcia), Spain. It is popular up to Garraf, Barcelona (Catalonia). It is sometimes confused with paella from Valencia.The name ” A BANDA ” comes because rice is eaten apart from fish, (apart = “a banda” ) and it has its origin in the peculiar way of serving this dish that traditionally has a resemblance to the traditional Madrid stew, in the sense that the foods used to make the broth are served as a second course, this time accompanied with “ALL I OLI ” or ” AJO- ACEITE”, which is essential in these dishes and it provided to the seafaring people, calories that couldn´t obtain otherwise, in addition to the antibiotic properties of garlic.

Basically the original recipe is to make paella with a cheap fish broth with many spines called “moralla”. This fish didn’t have value in the market and it just constituted the livelihood of poor fishermen, who reserved the best parts for sale. And afterwards they generated a second course with the fish used to make the broth. In an excellent and logical evolution of this dish, “moralla” can be replaced by pieces of first class fish, that will give to our second course more finesse and flavor such as monkfish.

It’s very easy to make and it’s yummy.

Thank’s for follow us, enjoy and share please!!

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• Preparatión time: 20 minutes     Cooking time: 40minutes    People: 4 dinners

INGREDIENTS AND PROPORTIONS

By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• 1 Monkfish 
• 2 Onion 
• 2 Potatoes 
• 500 g Peeled prawns 
• 1 Cuttelfish 
• 2 Tomatoes 
• 400 gr / 14,11 oz rice 
• 8 tablespoonful oil 
• 1 little tablespoonful paprika 
• A pinch of saffron otherwise saffron dye 
• 2 Cloves of garlic, 1 egg (To make “ajo-aceite” or “all i oli”) 
• Salt

Time:

Technical Equipment

 A) On this occasion we are going to use portable assemblage, formed by:

1.Paella pan

2.Double ring burner

3. Tripod

4. Butane cylinder


More information assembly HERE
BUY PAELLA KIT HERE



B) It can also be used with a fire protected 

Preparations:

The name “A BANDA” comes because rice is eaten apart from fish, (apart = “a banda”).

This is a typical Mediterranean rice dish. The recipe consist in making the paella with the fish broth and some garnishes (eg cuttlefish and peeled prawns). And afterwards generate a second course with the ingredients used to make the broth. (in our case monkfish, potato and onion) served with “ajo-aceite” or “all i oli”, salsa essential for this dish.

FRESH GOOD FISH, RICH BROTH!

Wash the monkfish head, remove the skin and eyes. 

In a large saucepan bring water to boil. Add potatoes, onions and monkfish head. Boil for 20 minutes .

After 20 minutes of cooking add monkfish. Boil for 10 minutes and turn off heat. 

Strain the broth to use for “arroz a banda” paella .

READY, SET, GO!

Add some oil that serves to level the pan … the oil should be centered.

Add some salt too, and light the fire!

When the oil is hot, add the cuttlefish. We start to fry

KEEP FRYING!

When the cuttlefish get brown, add the peeled prawns to fry them. We do like that because cuttlefish need more time to fry.

After that, add the grated or crushed fresh tomato and fry it for a few minutes.

FRYING RICE!

On this point add the rice and let it saute, stirring for about two minutes.

After that add the paprika while continuing to stir up to blend well with the rice

ADD FISH BROTH, SEASON AND COOK

Add 800 mL fish broth, we add twice the broth than rice. 

Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. 

Add saffron and stir to blend. No stir again not to break the rice grain. 

Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth. 

READY TO EAT TWO DISHES!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat. Serve in a plate next to “all i oli” or garlic-oil.

ALL I OLI RECIPE HERE 

ENJOY IT!

First DISH, PAELLA

SECOND DISH “A BANDA” 

Serve fish potato and onion used to broth with all i oli.

ALL I OLI RECIPE HERE .

DELICIOUS!

you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!! Ask us now!!

More Original Paella récipe
More Seafood Paella recipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

OUR ORIGINAL PAELLA SHOP

OUR ORIGINAL PAELLA SHOP

How to Make a Original Valencian Paella

How to make a ORIGINAL PAELLA VALENCIANA from Valencia Spain

Preparatión time: 15 minutes ; Cooking time: 90 minutes ; People: 4 dinners 

Ingredients:

By way of guidance the paella exposed is 15 full rations. Let´s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• 
  800 grams meat (chicken or chicken and rabbit)

• 400 grams broad beans
• 150 grams lima beans
• 1 ripe tomato
• 400 grams rice
• 8 tablespoonful oil,  Water
• 1 little tablespoonful paprika
• A pinch of saffron otherwise saffron dye
• Salt

Optional:

• 300 grams snails
• Rosemary (add during the last five minutes of cooking rice)

time:

Technical Equipment

 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)
2.Double ring burner

3. Tripod
4. Butane cylinder


More information assembly HERE
BUY PAELLA KIT HERE



B) It can also be used with a fire protected 

VEGETABLES WAITING FOR THEIR GLORY’S TIME

Broad beans and lima beans are the basis of the paella as far as vegetables is concerned, It’s better fresh, but there is also the possibility of frozen or dried as in the case of the lima bean

Artichoke is a season’s vegetable.  We can add if we find.  A trick! Salt water and a piece of lemon to avoid to turn black.

READY, SET, GO!!

Add some oil that serves to level the pan … the oil should be centered, it also adds some salt  and light the fire!

When the oil is hot, add the chicken, start to fry, stir with a large spoon until getting done in a uniform way.

 

SEASON AND COOK, COOK, COOK! 

Add some salt, the amount will go to taste, but paella has its high salt speck. you should keep taste during the process. At this point add some saffron. although you can add just before adding the water, stir for mixing.

Strong heat to start to boil, cook about 30-40 minutes before adding the rice, this will depend on the strength of the fire, the goal is to let ingredients leave all their goodness in the broth. As well as broth concentrates because it lost water during this process.

WE ADD SOME RICE! BEGIN TO COUNT THE 20 MINUTES

 As a reference serve the handles’ screws the paella, “caballón”‘s technique is the most widespread on paella’s  masters. It consists of dividing in two parts the paella pan with the rice, then with a spoon spread uniformely.  Time is very important, cook rice between 18-20 minutes, if we use more time the grain rice will open and give you a pasta’s feeling, and less time will make the grain is undercooked and too much hard .

SMELL VERY WELL !!

Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth, more fire less water and vice versa, keys:
After 15 minutes of cooking rice,  paella should start to dry (photo left) this will also produce the coveted “rosetxat” that will be achieved with practice and technical knowledge. Technically the amount of water that is capable of absorbing rice is twice its volume, example rice-1kg 2 liters of water(2,5 in bomba varieties), but significantly affects the thermal process removing water depending on their potency.

READY TO EAT, DELICIUS! ENJOY IT!!

you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!! Ask us now!!

More Original Paella récipe
More Seafood Paella recipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

OUR ORIGINAL PAELLA SHOP

OUR ORIGINAL PAELLA SHOP

How to make an original ARROS AMB FESOLS i NAPS or CALDERA from Valencia, Spain www.originalpaella.com

How to make an original ARROS AMB FESOLS i NAPS or CALDERA from Valencia, Spain

Original Paella we bring you a new and exquisite Original Paella recipe from Valencia Spain, “L’ arròs amb fesols i naps”, is also known as ” CALDERA ” , “Olla de San Antón “, ” arròs Junt ” is a typical dish of the cuisine of the vegetable garden of Valencia, It can say that this soupy rice, is the King of rice stews throughout the Valencian, therefore is prepared in the popular festivities of various towns of Valencia, usually cooked on huge bonfires made with orange tree wood , completing the celebration dedicated to the patron of the town.

It takes hours over low heat, which is done on a deep metal pan, but could be done in a clay pot, due to the heaviness of the dish is usually prepared only during the winter and is practically only dish on the table.

The basic elements for preparation include pork ( ear, nose , bacon and even trotters) , blood sausages, beans , turnip, chard and rice. Although there are some local variations in the composition of the recipe as “Perolet ” where it is a custom substitute pork for beef or lamb so that the end result is less fatty.

Enjoy and tell us your experience!! It’s very easy to make and it’s yummy. 

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• Preparatión time: 10 minutes     Cooking time: 140minutes    People: 4 dinners

INGREDIENTS AND PROPORTIONS

By way of guidance the paella exposed is 8 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• 200 g / 7,05 oz pork ear and pork nose
• 2 Trotters 
• 200 g / 7,05 oz Pork bones 
• 1 Ham hock 
• 2 Onion black puddings 
• 1 Turnip cabbage 
• Thistle, 2 clean stick 
• 200 g / 7,05 oz White beans 
• 300 g / 10,58 oz Rice 
• 8 Tablespoonful oil 
• Water 
• A pinch of saffron otherwise saffron dye 
• Salt

Time:

Technical Equipment

 

 A) On this occasion we are going to use portable assemblage, formed by:

1.Enamelled deep pan

2.Double ring burner

3. Tripod

More information assembly HERE
BUY PAELLA KIT HERE



B) It can also be used with a fire protected 

Types of paella pans to make arros amb fesols i naps

L’ arròs amb fesols i naps is a very simple dish to prepare but it needs time for slow cooking. It can be cook in a deep steel pan (1) or cast iron pot (2). This last will prevent broth’s evaporation and will need 30% less water, as well as it concentrates more the broth and our exquisite rice will have more flavour.

Preparations:

The basic elements for preparation include pork ( ear, nose, ham hock and even trotters), onion black puddings, white beans, turnip cabbage, thistle and rice. Although there are some local variations in the composition of the recipe as “Perolet ” where it is a custom substitute pork for beef or lamb so that the end result is less fatty.

READY, SET, GO!!

In a enamelled steel deep pan add the pork meat (ham hock, pork bones, pork ear, pork nose and trotters). Add 3 liters of water and some salt that later we will adjust to taste. Light the fire and cook over low heat for 1 hour.

On this point add the vegetables: turnip cabbage, thistle and white beans that will have been soaked for the whole night . Add the saffron. Let it cook over low or medium heat for 30 minutes more.

KEEP COOKING!

On this point add the onion black puddings and let cook 30 minutes more for completing the minimum two hours of cooking. If we want to prevent bursting prick your skin with a needle or pin.

The broth for the rice calls time and patience, however it is very easy to prepare. The secret is cook the broth slowly, so that our rice absorb thoroughly the flavor of the ingredients.

ADD RICE!!

Add rice and salt to taste. Rice should be cooked between eighteen and twenty minutes. Rice should not be neither too dry nor soupy, ie, close to creamy or juicy.

READY TO EAT!!

Let rest a couple of minutes. Serve in a bowl for each diner. ENJOY IT!

you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!! Ask us now!!

More Original Paella récipe
More Seafood Paella recipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

OUR ORIGINAL PAELLA SHOP

OUR ORIGINAL PAELLA SHOP

How To Make An Original Black Rice, Paella Recipe From Valencia, Spain.

How to make an original BLACK RICE paella from Valencia, Spain

Original Paella RECIPE “BLACK RICE” or “ARROZ NEGRO”, The origin of the black rice comes from the use of ink squid by fishermen Levante. The original and authentic is to use these ink tanks containing squid and these in turn, cook it in the paella pan.It’s easy to make and it’s delicious. Enjoy it and tell us your experience!!

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• Preparatión time: 10 minutos     Cooking time: 40minutos    People: 4 dinners

INGREDIENTS AND PROPORTIONS

By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• 800 g / 28,22 oz Calamari in its ink 
• 500 g / 17,64 oz Peeled Prawns 
• 1 Onion 
• 2 Tomatoes 
• 400 gr / 14,11 oz Rice 
• 8 tablespoonful Oil 
• 800 mL Fish Broth 
• 1 little tablespoonful Paprika 
• 2 Cloves of Garlic 
• 4 Calamari ink bag 
• Salt 

Time:

Technical Equipment

 

 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)
2.Double ring burner

3. Tripod
4. Butane cylinder

More information assembly HERE
BUY PAELLA KIT HERE




B) It can also be used with a fire protected 

Preparations:

We will use calamari in its ink and peeled prawns. To get its black hue characteristic you should add calamari ink bags sold in frozen section. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg or 17,64 oz rockfish, a big head of monkfish and swordfish and the heads of the prawns.

READY, SET, GO!!

Add some oil that serves to level the pan … the oil should be centered.
Add some salt too, and light the fire!

When the oil is hot, add the calamari.
We start to fry.

KEEP FRYING!

When the calamari get brown, put them aside on outside of the pan and fry two cloves of sliced garlic.

Add the peeled prawns to fry them. We do like that because calamari need more time to fry.

FRYING ONION AND TOMATO!!

When calamari and peeled prawns are sautéed put them aside on outside of the pan and add grated or crushed onion, fry for a few minutes.

When the onion gets brown add the grated or crushed fresh tomato and fry with the onion for a few minutes.

FRYING INK CALAMARI AND RICE!! 

Add the ink that we have previously thawed and mix well.

Add the rice and let it saute, stirring for about two minutes.

On this point add the paprika while continuing to stir up to blend for about two minutes. 

ADD FISH BROTH, SEASON AND COOK

Add 800 mL fish broth, we add twice the broth than rice. 

Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process.
No stir again not to break the rice grain.

Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat.

you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!! Ask us now!!

More Seafood Paella recipe

More Original Paella récipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

OUR ORIGINAL PAELLA SHOP

OUR ORIGINAL PAELLA SHOP

How to make a Original Seafood Paella

• Preparatión time: 15 minutes
• Cooking time: 50minutes
• People: 4 dinners

How to make a ORIGINAL SEAFOOD PAELLA from Valencia, Spain

Ingredients:

By way of guidance the paella exposed is 6 full rations. Let´s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

·         4 ud. Mantis shrimp

·         4 ud. Langoustine

·         4/8 ud. Prawn/Shrimp

·         300 gr Calamari

·         300 gr Swordfish

·         250 gr Mussel

·         1 tomato

·         400 gr rice

·         8 tablespoonful oil

·         Fish broth

·         1 little tablespoonful paprika

·         A pinch of saffron otherwise saffron dye

·         Salt

time:

 

Preparation:

In this case as shellfish and fish we have used: mantis shrimp, langoustine, prawn/shrimp, calamari, swordfish and mussel. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish and a big head of monkfish and swordfish.

READY, SET, GO!!

Add some oil that serves to level the pan … the oil should be centered. Add some salt too, and light the fire!.

 When the oil is hot, add the calamari. We start to fry

 

 

 

 

KEEP FRYING!

When the calamari get brown, add the swordfish, we do like that because calamari need more time to fry.

Once the fish is fried add the shellfish to fry them

FRYING TOMATO AND RICE!!

When the fish and shellfish are sautéed put them aside on outside of the pan and add grated or crushed tomato, fry for a few minutes.

On this point, add rice, stir and add paprika. Fry rice and paprika along with the fish and the shellfish.

ADD FISH BROTH, SEASON AND COOK

Add the broth, we add twice the broth than rice.

Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. Add saffron and the mussels too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.

 

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat

you can also download pdf recipe or play in video:

DO YOU TRY IT? we are to help you!!

More Seafood Paella recipe

More Original Paella récipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

How to Make a Original Cauliflower, Cod and Saffron Milk Caps Paella from Valencia, Spain

• Preparatión time: 15 minutes
• Cooking time: 50 minutes
• People: 4 dinners

How to make an original CAULIFLOWER, COD AND SAFFRON MILK CAPS PAELLA from Valencia, Spain

 

  

 

 

Ingredients:

By way of guidance the paella exposed is 6 full rations. Let’s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• ½ unit Cauliflower
• 150 g/ 5,29 oz Dry shredded cod
• 250 g/ 8,82 oz Saffron milk caps
• 150 g/ 5,29 oz Green beans
• 3 Artichokes
• 1 Tomate
• 400 g/ 14,11 oz rice
• 8 tablespoonful oil 
• Vegetable broth
• 1 little tablespoonful paprika
• A pinch of saffron otherwise saffron dye
• Salt

 

time:

Preparation:

VEGETABLES AND COD

In our case as vegetables we have used cauliflower, saffron milk caps (“rebollones”, “níscalos” too), artichokes, green beans, cod and tomato. These may vary depending on season and taste of the diners. 

 

 

 

READY, SET, GO!!

Add some oil that serves to level the pan … the oil should be centered. Add salt too, later we taste the broth and will adjust the amount of salt, and light the fire!

When the oil is hot, add the vegetables and the cod. They will be added one by one every two minutes or so, in order to evenly cook the ingredients. We begin with the cauliflower, two minutes later the artichoke, later the cod, green beans, natural tomato and 12 minutes later saffron milk caps which need less time.

 

 

 

 

 

 

FRYING RICE!!

On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables and cod for 3 or 4 minutes.

 

 

 

 

 

  

ADD WATER, SEASON AND COOK

 Add the water, we add twice water than rice. Season with salt, the amount will go to taste, but it is important to note that cod is a salad fish, you should keep taste during the process. Add saffron too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.

 

READY TO EAT!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat! ENJOY IT!

you can also download pdf recipe or play in video:

DO YOU TRY IT? we are to help you!!

More Seafood Paella recipe

More Original Paella récipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

How to make an original "Suquet de Peix" or "Zarzuela" paella recipe from Valencia, Spain

How to make an original SUQUET DE PEIX paella from Valencia, Spain

Original Paella RECIPE “SUQUET DE PEIX”, is a typical dish of fishermen of the Valencian coast. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared ​​from the best and most valued fishes: monkfish, gilt head bream or grouper. We have opted for the monkfish accompanied by cuttlefish, prawns, langoustines and mussels. Pay attention to potatos, they eat treading them with a fork along with the broth of the stew … delicious! Definitely our favorite potato!, We also suggest a good bread, scrumptious!.

It’s easy to make and it’s delicious. Enjoy it and tell us your experience!!

• Preparatión time: 15 minutos
• Cooking time: 55minutos
• People: 4 dinners

INGREDIENTS AND PROPORTIONS

By way of guidance the paella exposed is 4 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger: 

• 4 ud. Monkfish tails 
• 6 ud. Prawns 
• 6 ud. Langoustines 
• 300 g / 10,58 oz Cuttlefish 
• 250 g / 8,82 oz Mussels 
• 3/4 Potatoes 
• 8 tablespoonful oil 
• 700 mL fish broth 
• 50 g / 1,76 oz Almonds 
• 3 Garlic cloves 
• ½ Slice of bread 
• 2 tablespoonful paprika 
• A pinch of saffron otherwise saffron dye 
• Salt, pepper, a little tablespoonful cinnamon and 4 cloves

Time:

Technical Equipment

 

 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)
2.Double ring burner

3. Tripod
4. Butane cylinder

More information assembly HERE
BUY PAELLA KIT HERE


B) It can also be used with a fire protected 

Preparations:

“Suquet de peix” or “Zarzuela” is a stew of different fish on a light sauce. There are some guidelines to prepare, but there are no rigid rules about the fish used. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared ​​from the best and most valued fishes: monkfish, gilt head bream or grouper. 

We will use monkfish tails, cuttlefish, mussels, prawns, langoustines and potatoes.

To make the chopped we use garlic, almonds and bread.

And as spices paprika, cinnamon, cloves, pepper and a pinch of saffron.

READY, SET, GO!

In a deep enameled pan with olive oil, fry all the ingredients for the chopped except the garlics for 2-3 minutes until get brown.

In a mortar, chop the 3 cloves of garlic, when the almonds and the bread get brown, pass them to the mortar pounding to a paste. We Keep it.

KEEP FRYING

In the same oil add the cuttlefish to fry for 4-5 minutes. Once the cuttlefish get brown add fish broth previously prepared.

For broth we used: 1/2 kg of rock fish and a large head of monkfish and grouper. Simmer gently for 45 minutes to 1 hour and after this time, strain the broth and keep.

ADD POTATOES AND PAPRIKA

Stir and add the peeled and sliced potatoes ​​about half a centimeter.

Fry the paprika in another pan for a few seconds. Care, paprika burns easily. Add to broth. Alternatively you can fry the paprika with the cuttlefish. Fry it seconds before adding the broth.

ADD CHOPPED AND SEASON

When the broth begins to boil incorporate the chopped that we have kept in the mortar and stir well.

Then the cinnamon, cloves, saffron and pepper is added, the latter is left to diner’s taste.Cook about 10/12 minutes

ADD MONKFISH AND SHELLFISF

Below place the monkfish tails. Sauté everything and move with a wooden spoon.

After 7/8 minutes add prawns, langoustines and mussels. Cooking is allowed to simmer until the sauce is reduced and everything is cooked through, about 15 minutes

READY TO EAT!! DELICIOUS!!

Let rest and it can be served in the same pan or individual plates. Pay attention to potatos, they eat treading them with a fork along with the broth of the stew … delicious! Definitely our favorite potato!, We also suggest a good bread, scrumptious!

you can also download pdf récipe or play in video:

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More Seafood Paella recipe

More Original Paella récipe

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OUR ORIGINAL PAELLA SHOP

OUR ORIGINAL PAELLA SHOP

How to make an Original Fideua Paella

How to make an original FIDEUA paella from Valencia, Spain

Fideua is originally from Gandia (Spain) and appeared from the hands of a sailor which according to the experts exchanged rice for noodle to see if his skipper liked less and he left something for others.It’s very easy to make and it’s yummy. Enjoy it and tell us your experience!!

• Preparatión time: 10 minutos
• Cooking time: 35minutos
• People: 4 dinners

INGREDIENTS AND PROPORTIONS

By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• 4 ud. Prawn 
• 4 ud. Langoustine 
• 300 gr / 10,58 oz Cuttlefish 
• 300 gr / 10,58 oz Swordfish 
• 250 gr / 8,82 oz Mussel 
• 1 little onion 
• 2 tomatos 
• 400 gr rice 
• 8 tablespoonful oil 
• Fish broth 
• 1 little tablespoonful paprika 
• A pinch of saffron otherwise saffron dye 
• Salt

Time:

Technical Equipment

 

 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)
2.Double ring burner

3. Tripod
4. Butane cylinder





B) It can also be used with a fire protected 

more information equipment

Preparation:

In this case as shellfish and fish we have used: cuttlefish, swordfish, mussels, prawns and langoustine. In fideuá we use noodle instead of rice. 

The official noodle of fideuá from Gandia is the noodle nº3, even though it’s not a very commercially distributed size. In our case we have chosen a noodle nº4 slightly thicker. Although you can use the noodle from nº0 (which is called fideuá angel hair) up to nº5, according to the diner’s taste, we are left with nº3 or nº4.

READY, SET, GO!

Add some oil that serves to level the pan … the oil should be centered.
Add some salt too, and light the fire!

When the oil is hot, add the cuttlefish and the swordfish.
We start to fry

KEEP FRYING!

Add the shellfish to fry, once the shellfish get brown, take and keep them. 

Once the shellfish is kept, put fish aside on outside of the pan and add grated or crushed onion, fry for some seconds.

FRYING TOMATO AND NOODLE!!

When the crushed onion get brown, add crushed tomato and fry it along with the crushed onion for some seconds. 

On this point, add noodle, stir and add paprika. Fry noodle and paprika along with the fish.

ADD FISH BROTH, SEASON AND COOK

Add the broth, we add 1,5 parts of broth for each one of noodle. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. Add saffron and stir to blend. 

On this point we also put the shellfish and mussel that will be placed decorating the paella. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 12 minutes noodles are cooked.
Key, if noodle’s size change must take into account that the cooking time will vary. A larger size more time and vice versa.

READY TO EAT!!

After 12 minutes of cooking, the noodles should be cooked, let rest and ready to eat.
Keep in mind that fideuá should be mellow, not soupy nor dry.

 you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!!

More Seafood Paella recipe

More Original Paella récipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice

How to make a Octopus, Red Mullet, Shrimp and Artichokes Original Paella

• Preparatión time: 20 minutos
• Cooking time: 40minutos
• People: 4 dinners

How to make a Octopus, Red Mullet, Shrimp and Artichokes original PAELLA.

Ingredients:

By way of guidance the paella exposed is 4 full rations. Let’s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

• 500 g./ 17,64 oz. Fresh octopus
• 4 red mullet
• 4 Prawns
• 250 g/ 8,82 oz Mussels
• 3 Artichokes
• 1 Tomate
• 400 g/ 14,11 oz rice
• 8 tablespoonful oil
• Octopus broth
• 1 little tablespoonful paprika
• A pinch of saffron otherwise saffron dye
• Salt

 

time:

 

 

 

 

 

 

 

 
Technical Equipment 

 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)
2.Double ring burner

3. Tripod
4. Butane cylinder

B) It can also be used with a fire protected

more information equipment

 

Preparation:

To make this paella we used octopus, red mullet, prawns, mussels and artichokes. Artichokes can be changed for baby broad bean depending on taste and season. The base of the paella is the octopus cooking broth.

Before cooking the octopus is recommended to have been frozen at least 12 hours in order to soften its fibers.

 

 READY, SET, GO!

 

Add some oil that serves to level the pan … the oil should be centered.

Add some salt too, and light the fire!

 

 

 

 

 

When the oil is hot, add the artichokes We start to fry

 

 

FRYING RICE!!!

When the artichokes are browned add grated or crushed tomato, fry for two or three minutes along with the artichokes.

On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables.

 

ADD BROTH, SEASON AND COOK
 

Add the broth, we add twice broth than rice. Season with salt, the amount will go to taste, you should keep taste during the process. Add saffron too. Stir to blend.

 

On this point we also add the cooked octopus, the red mullets, the prawns and the mussels that will be placed decorating the paella No stir again not to break the rice grain.
Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.

 

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat, delicious!!

You can also download pdf recipe or play in video:

DO YOU TRY IT? we are to help you!!

More Seafood Paella recipe

More Original Paella récipe

How to make any paella on your back yard

Equipment necesary to make a Original Paella

Types Paella Pans

Types of Original Rice