Seafood Paella
Albufera, in Valencia, is known as the birthplace of Paella. On the outskirts of Madrid sits the award-winning restaurant L’Albufera where Alix received personal tutelage from the Paella master himself – Julian Garcia.
Seafood Paella
Method
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Step 1: Preheat the oven to 200°C. Place a roasting dish 3/4 full of water on the bottom shelf of the oven.
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Step 2: To make the marinade, pulse the garlic, parsley, olive oil and water in a blender until well mixed, but still slightly chunky. Marinate the diced calamari and seafood in 45ml of the marinade for 5 minutes.
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Step 3: Warm the stock in a saucepan over medium heat, adding the saffron.
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Step 4: Toss the onion and red pepper in 45ml of the marinade and set aside for 5–10 minutes.
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Step 5: Heat a 6–8 serving paellera over medium heat and sauté the marinated onions and red peppers for 2-3 minutes until they begin to be translucent. Add the marinated seafood and sauce, and cook for a further 2-3 minutes. Add an additional 30ml of the marinade, plus the rice, paprika and tomatoes. Stir well. Pour in the wine or beer and simmer for 2-3 minutes. Now add half the stock, stirring until the rice has absorbed some of the liquid. This usually takes roughly 2-3 minutes.
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Step 6: Place the prawns, mussels, clams and peas on top of the rice. Pour over the remaining stock and simmer until almost all of the liquid has been absorbed. Place the pan in the oven and cook for an additional 10–12 minutes until the remaining liquid has been absorbed, but the rice is still al dente.
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Step 7: Drizzle over the remaining marinade and garnish with fresh parsley and lemon wedges.
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Step 8: Serve with alioli.
Words with a dotted underline are explained in the glossary.
