Spectacular seafood paella with a great product such as octopus.
The octopus is a very versatile and abundant product in our coasts. Here we find two types of octopus, the sand octopus and the rock octopus. For this octopus paella recipe, we will use the second one, and we will prepare the paella with the octopus’ own fumet. To do this, we will have to boil the octopus first to obtain the broth. Once ready, we will fry the vegetables and then the rice. Finally, we will add part of the octopus broth and fish broth.
INGREDIENTS FOR 3 PERSONS
Octopus
5 garlic
2 tomatoes
60ml extra virgin olive oil
300g of rice
1 part octopus stock
3 parts fish stock
Saffron
Salt
Gandia’s fideuà with mushrooms is a real marvel, a very good combination!
INGREDIENTS FOR 6 SERVINGS
500g of crayfish
300g of prawns
600g of monkfish, cut into small pieces
600g of noodles of no. 4
1 large onion or two small ones, cut very finely
2 cloves of garlic, finely chopped
200g of grated natural tomato
1 teaspoon of sweet paprika
1 pinch of saffron powder or infused https://youtu.be/Cqc_4oOSm-E
150g of extra virgin olive oil
2l of fish stock
The recipe for winter Valencian paella.
When winter comes, the vegetable ingredients are replaced by those that are available in season, broad beans and artichokes. Peas are also added. The meats remain the same, chicken, rabbit and pork ribs.
INGREDIENTS FOR 4 PEOPLE
3 artichokes
300g of tender broad beans
A bunch of tender garlic
800g of pork ribs
400g of round rice
2 cloves of garlic (optional)
1 ripe tomato
2 tablespoons of sweet paprika
Saffron
Water
Salt
80ml of extra virgin olive oil
Amadeo Faus shows us how to make the best seafood fideuà. The authentic recipe for Gandia fideuà that won him the prize at the 2014 international Gandia fideuà competition.
INGREDIENTS FOR 6 SERVINGS
500g of crayfish
300g of prawns
600g of monkfish cut into pieces
600g of no. 4 noodles
1 large onion or two small ones, finely chopped
2 cloves of garlic, finely chopped
200g of grated natural tomato
1 teaspoon of sweet paprika
1 pinch of saffron powder or infused tea https://youtu.be/Cqc_4oOSm-E
150g of extra virgin olive oil
2l of fish stock
