?Ex-Michelin chef's Easy, High-end Paella Recipe!

Moltak * The Windmill Kitchen * Cooking Class Mallorca*
The absolute best paella I've ever had!! I learned how to make Sobrassada tapas, Spanish potato tortilla, and Spanish Crema Catalana, but unfortunately, the video footage was lost. With unlimited white wine and a wonderful home-party vibe shared with people from Germany, the US, South Korea, and Spain, it was a truly fun and enriching class, costing 150 euros per person. I've watched dozens of paella videos and tried making it myself for a long time, but I can say without a doubt that this recipe is the easiest and most special. Sincere thanks to the chef for such an amazing class, you are the best!
**Seafood Paella (2-4 servings)
Pan size (bottom diameter 12–14" / 30 cm – 36 cm)
Firm white fish: 300g (10.6 oz)
Large shrimp: 6 pieces
Cuttlefish: 300g (10.6 oz)
Mussels: 300g (10.6 oz)
Small onion: 1
Red bell pepper: 1/4
Bomba rice: 300g (10.6 oz)
Fish stock: 1200ml (40.6 fl oz / 5 cups)
Garlic parsley confit: 1 Tbsp
Grated tomato: 2 Tbsp
Saffron: 0.1-0.2g (0.0035-0.007 oz)
Paprika powder: 1 tsp
Olive oil
Salt
1. Sauté the red bell pepper, onion, tomato, and cuttlefish for about 6 to 7 minutes.
2. Pour the fish stock while it's hot.
3. Rest for 3 minutes before serving.
**Garlic Parsley Confit:
Olive oil: 1/2 cup (108g / 3.8 oz) Evoo works too.
Finely chopped garlic: 1/4 cup (40g / 1.4 oz)
I didn't use a garlic press, I did it by hand.
Minced fresh parsley: 1/4 cup (15g / 0.5 oz)
Salt: 1/4 tsp (1.5g / 0.05 oz)
Simmer finely chopped garlic and olive oil over low heat until the garlic turns light brown, then turn off the heat and stir in the minced fresh parsley. It is delicious for dipping or spreading on bread.
**FISH STOCK
100 gr. uncooked prawn or prawn heads (3.5 oz)
500 gr. of fishbones and rockfish (17.6 oz)
1 onion
1 carrot
1 leek
2 tomatoes
1 liter of mussel-boiled water+1.5 liters of water
1 Tbsp sweet paprika
Olive oil Salt
* Chop the vegetables.
* In a large pot, add a little oil and salt, and sauté over medium heat for about 10 minutes until the vegetables are tender and browned.
*Add the shrimp, mix well, and sauté for 2 to 3 minutes.
* Add fish bones and heads, sweet 8kgpaprika powder, and broth, then bring to a boil over high heat. Skim off any foam that forms on the surface.
* Once it starts to boil, reduce to medium heat and simmer gently for another 30 minutes. Do not simmer the broth for more than 30 minutes. Skim off foam as needed. When done, turn off the heat and mash all the ingredients. Strain the broth through a sieve. Taste and adjust seasoning with salt if necessary.

Category : G'arb milliy taomlari retseptlari

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