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.

Arroz del Senyoret or Arroz a banda Recipe
 
Recipe type: Main Dishes
Cuisine: Spanish Cuisine
Ingredients
  • 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
  • Salt
Instructions
  1. Roast chopped garlic in olive oil.
  2. Add seafood and fish and fry for 2-3 minutes, then put prawns aside.
  3. Add pomito and roast till they become orange.
  4. Add bell and Noras peppers, stir and add stock at once.
  5. Bring to the boil, add salt and saffron.
  6. Cook for 5 minutes and add rice.
  7. Cook until the rice absorbs the whole stock.
  8. 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!

Arroz del Senyoret or Arroz a banda-2