Lots of tourists came to Spain solely for its paella. And I can say, its unforgettable taste is really worth travelling half-way round the world. To say the truth, I tasted the best paella for tourists, as it’s named by Jorge – creative and charismatic Spanish chef who shared the recipe of his dish for this post – in Girona, in a rather plain outlet not far from the quay.
- 150 g Rice Bomba (Arroz Bomba)
- 700 g prawn stock (or white fish stock)
- 100 g angler
- 150 g prawns 16/20, fresh-frozen
- 100 g cuttlefish
- 30 g Pomito
- 8 g garlic
- 1 Noras pepper
- 1 g smoked bell pepper
- Saffron or food colouring
- Roast chopped garlic in olive oil.
- Add seafood and fish and fry for 2-3 minutes, then put prawns aside.
- Add pomito and roast till they become orange.
- Add bell and Noras peppers, stir and add stock at once.
- Bring to the boil, add salt and saffron.
- Cook for 5 minutes and add rice.
- Cook until the rice absorbs the whole stock.
- Serve with aioli.
And I think, that this is the dish that’s cooked perfectly well everywhere in Spain. A bit better in some places and a bit worse in other. But it’s great everywhere.
I was lucky. I didn’t have to travel to Spain to taste real (not tourist) paella (although I would gladly enjoy beauty of this country). Jorge de Angel Moliner came to me to Odessa. And cooked this splendid dish.
And now, I’d like to share recipe of Arroz a banda, which can be literary translated as Rice apart. This is Valencia speciality, solely for locals. Plainly speaking, this is a taste of real Valencia.
Simple and tasty. This is real Spain!