Valencian winter paella with pork ribs beans and artichokes.
Watch videoThe 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
Spanish SeaFood Fideuà
Black Paella
Watch videoBlack paella is one of the most exotic of the many paellas made in the Valencian Community. Its colour is given by squid or cuttlefish ink. The ink, apart from the colour, gives it a smooth texture, which, together with the visual sensation, makes this a unique dish.
INGREDIENTS
500g of cuttlefish
12 sepionets (small cuttlefish)
8 spring garlic
2 cloves of garlic
4 tablespoons of homemade tomato sauce https://youtu.be/pfrZ0ociG8o
2 dessert spoons of sweet paprika
100g of rice per person
15g of squid ink
20ml of extra virgin olive oil per person
Between 1.2 and 1.5 litres of fish stock. It depends on the evaporation due to the intensity of the heat.
Salt
Spanish lobster paella recipe
Watch videoLobster and crayfish paella is a real feast. For its flavour, because it is very light and digestive and for the view that these shellfish give us. Cheers!!
INGREDIENTS FOR 4 PEOPLE
80ml of extra virgin olive oil
4 tablespoons of homemade tomato sauce https://youtu.be/pfrZ0ociG8o
800g of cuttlefish, monkfish or squid
2 lobsters
4 crayfish
400g of japonica-type rice
1l of fish stock
Saffron strands
Salt
Pepper
Seafood paella
Watch videoAuthentic Valencian seafood paella is one of the most traditional in the country. Although seafood is quite expensive today, especially red shrimp and crayfish, in the past the price was rather cheap, to the point that only 50 or 60 years ago, the galeras were given away at the fishmongers. Seafood paella was a fisherman’s dish. Today we must take advantage of the seasons of less demand when prices are cheaper, such as winter. A light recipe made up of vegetables, fish and seafood.
INGREDIENTS FOR 4 PEOPLE
1 large onion, finely chopped
5 tablespoons of extra virgin olive oil (150ml)
2 or 3 ripe tomatoes, grated
2 cloves of garlic, chopped
400g of rice (100g per person)
Between 800ml and 1 litre of fish stock
1 teaspoon of sweet paprika
A few strands of saffron
4 small or medium-sized monkfish tails
4 prawns, 4 crayfish and 4 mantis shrimp
The paella pan will be 45 or 50 cm in diameter, the thinner it is made, the tastier the paella will be.