This dish can be accompanied with sliced bread toasted in a frying pan with olive oil and garlic.
PREPARATION TIME
20 minutes
COOKING TIME
35 minutes
SERVES
8
Ingredients
- 6 tablespoons olive oil
- 1 dried sausage (about 75g), thinly sliced 5 cups (1.2 litres) fish stock
- 1 teaspoon saff ron
- 1 teaspoon paprika
- ½ teaspoon ground white pepper
- 4 cloves garlic, finely chopped
- 1 sprig parsley, finely chopped
- 1 medium white onion, finely chopped
- 1 large pickled pepper (140g), julienned
- 250g boneless, skinless chicken breast cut into strips
- 200g pork loin or tenderloin, diced 180g squid, cleaned
- ¾ cup (150g) chopped octopus
- 300g crabmeat
- 300g peeled, deveined prawns
- 300g swordfish steaks, cut into 2–3cm cubes
- 3½ cups (800g) Valencia rice
- 1 tablespoon vinegar
- 1 cup (240ml) dry white wine
- 1½ tablespoons salt
- ½ cup (120g) seasoned passata
- 2 dried bay leaves
- 1 large cooked lobster tail (220g)
- 10 mussels
- Lime slices, for garnish
Directions
In a large wok, heat 5 tablespoons of the olive oil over medium-low heat. Add the sausage and sauté, stirring regularly, until the fat begins to render, about 3 minutes. Transfer the sausage to a blender (set the wok aside). To the blender add 1 cup (240ml) of the stock, the saffron, paprika, white pepper, garlic, and parsley. Blend these ingredients and set them aside.
Return the wok to medium-low heat. Add the onion and sauté until it turns translucent, about 2 minutes. Add the pickled pepper and sauté for 1 minute. Add the chicken and pork and cook until lightly browned, about 2 minutes. Add the squid, octopus, crab, and prawns and sauté until lightly browned, 1 minute. Add the fish and stir. Pour the rice over all these other ingredients and cook, stirring with a wooden spoon, for 2 minutes. Gradually pour in the remaining 4 cups (950ml) fish stock, the vinegar, wine, and 1 tablespoon of the salt. (The stock should completely cover the rice.) Add the sausage and seasoned passata and cook for 7 more minutes. Add the bay leaves. Put the lobster tail in the middle of the paella, and surround it with the mussels. Add the remaining ½ tablespoon salt.
Reduce the heat, cover, and cook until the rice is fluffy, about 10 minutes. Remove from heat and let the paella sit, covered, for 5 minutes. Drizzle the remaining 1 tablespoon olive oil over the top. Serve hot in a bowl or clay pot decorated with lime slices.
Notes: Other seafood can also be used. Peas can be added just before removing the paella from the stove.
Recipe extracted from Cuba The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre
Published by Phaidon, RRP $75
