Spain is famously known for Paella, especially in the region of Valencia, where Paella was created. Now, it has become a family tradition, and a dish loved by the world over. In this recipe our favourite part is the hidden socarrat, a delicious crispy base and a fantastic meal in itself. Paella is usually made in large quantities, it is best shared with your nearest and dearest. We recommend you use a paella pan, otherwise you can always use a large steel frying pan. Prep time 5 mins. Cook time 35 mins. Serves 2.
- 4 cloves garlic
- 1/2 onion
- Sea salt & black pepper
- 1/2 chopped capsicum
- 1 squid cleaned
- 12 raw prawns peeled & deveined
- 8 fresh mussels cleaned
- 1/3 cup of either avocado, canola, or sunflower for frying. (These all have a high smoke point.)
- 2 Tbsp olive oil for dressing.
- 1/2 cup canned chopped tomatoes
- 1/2 tsp sweet smoked Spanish paprika
- 2 1/2 cups fish stock
- 1/4 tsp saffron powder
- 1 cup arborio rice (Nishiki or Botan rice will do if you cant find arborio)
- Lemon wedges
- Handful of finely chopped parsley
- Press play on your Ibiza Radio.
- Roughly chop the garlic, finely dice the onion and capsicum and cut the cleaned tube of squid into small pieces.
- Heat a paella pan or large steel pan with a medium-high heat and add in the frying oil, after 1 minute add sea salt and add in the cut squid and cook for 2 minutes, then remove from the pan and set squid aside. Then add in the onion & garlic into the oil in the pan, after 1 minute add in the chopped capsicum and continue to stir.
- After 3 minutes, add in the tomatoes and season everything with paprika, sea salt & black pepper. Keep stirring for another 3 minutes then add the fish stock and the saffron along with the previously cooked squid.
- Once the stock comes to a boil add in the rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels on top, after another 5 minutes, lower the heat to low-medium and simmer until all the broth has been absorbed by the rice. Then bring back to a medium-high heat to achieve the socarrat, for approximately 1 and a half minutes, then remove the pan from the heat and cover.
- After 5 minutes uncover the pan, and garnish the paella with lemon wedges, finely chopped parsley and drizzle with olive oil.
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