A cooking class taken in Barcelona over Christmas 2006
- 8 prawns, shells on, deveined
- 2 squids (or cuttlefish), in rings
- 1 pound mussels
- 2 or 3 cloves of garlic, peeled, crushed
- 1 tomato, peeled, minced
- 6 tablespoons of olive oil
- 1 pound arborio rice
- 4 1/2 cups fish stock (I use Penzey's Seafood Soup Base)
- 8-10 saffron threads
- Heat the oil in the pan and fry the prawns until slightly browned. Transfer to a plate and set aside.
- Add the the tomato in the same hot oil and fry slightly. After some minutes, add chopped garlic and fry over medium heat.
- When the tomato starts to burn, stir in the squid and the clams and mussels.
- Stir in the stock and the saffron and bring it to a boil.
- Add the rice and distribute it evenly. Rice can’t be touched beyond this point!
- After some minutes add the prawns in a decorative pattern.
- Increase the heat to medium-high and cook for (+/-) 8 minutes, rotating and swirling the pan to distribute the heat evenly. Reduce heat to minimum and cook (+/-) 10 more minutes.
- Let it stand for about 5 minutes before serving.
Our cooking class instructor was from Valencia, the birthplace of Paella. There are many, many varieties of paella, but according to my research, this recipe is pretty authentic. Here is an article if you are interested in paella history and proper preparation.
I thought there were way too many mussels, so next time I will use 1/2 pound. I will also double the amount of saffron.
Tim's Rating: 8/10
Liz's Rating: 8/10 (has potential, but it's difficult to execute)