There was a choice between five different paellas, and after careful consideration, we ordered the classic: Paella Española.
A large paella pan
0,3 dl olive oil
400 g of paella rice
2 cloves of garlic (chopped or squeezed)
1 chopped white onion
3 tomatoes sliced in cubes
40 g of pimento choricero (Spanish pepper puree)
8 dl of chicken stock
5 threads of saffron
20 fresh mussels and 20 fresh vongole in their shells
1dl of white wine
12 king prawns
12 small chicken drumsticks
15 g of salt
5 g of pepper
1 sliced red pepper
100 g of green peas
1 lemon parted in 12 pieces
0,2 dl of lemon juice
10 g of roughly chopped flat leaf parsley
Roast the chicken with a pinch of salt in the oven on 200 Cº for 15 minutes and put them aside. Clean and slice the red pepper in 20 slices, and fry them lightly in the pan. Take them out of the pan and put them aside as well.
Fry the onion, the garlic and tomato on medium heat. Make sure the ingredients don’t color and add the paella rice. Let it cook softly.
Now add the pimiento, chicken stock and saffron. Plus some salt and pepper to your taste. Turn up the heat a little. Take a wooden spoon and stir gently until boil. Once the boiling point reached, turn down the heat and let it simmer like that for 10 minutes.
Add the chicken wings, the peas and the red pepper. Stir for 5 minutes. To prevent the paella from burning you can put it in the oven for a little while. In the meantime cut the lemon in 12 even parts, chop the parsley and put aside.
Take a new pan, add some olive oil and fry the prawns. Flip them until they are done and add salt and pepper. Prepare the mussels and vongole in another pan with some white wine and lemon juice.
All the ingredients are ready now, so you can all put them in the paella pan. Divide the 12 parts of the lemon and sprinkle the chopped parsley over the paella for extra color and flavour.
This classic paella is part of Mercat’s regular menu, as well as pinchos and other typical Spanish dishes and delicacies.
More info and table bookings: www.mercat.nl