The last two weeks I spent with friends in the south of France. We rented a beautiful holiday home with a pool, made trips to the sea, listened and cooked together. The man of my friend Esther , his name is Oskar, is Spaniard. They live in Barcelona and did not have it that far to drive ;-). Anyway, Oskar made us one evening to prepare a real Spanish paella. “Monte e Mare” with fish and meat.
For that we first had to buy a paella pan , but the cost was just 11, – Euro and also fits on our Weber grill, which means that soon another recipe, namely for barbecue paella, will be posted!
But now for the Monte e Mare Paella à la Oskar:
Ingredients for 10 people:
- olive oil
- 2 large onions
- 4 cloves of garlic
- 4 meat tomatoes
- 3 red peppers
- 8 thin raw sausages
- 300g chicken breast
- 2 kitchen ready calmars
- 1kg round grain rice eg Aborio
- 2 tablespoons of paella spice
- about 1.5l chicken broth
- 1 cod fillet about 200g
- 500g mussels
- Gambas (per person about 4 pieces)
- three lemons
- Heat the olive oil in the paella pan and sauté onions and garlic. While the tomatoes are skinning (so pour over boiling water, leave a little, pour off, fry cold and then peel off the skin) and cut into small dice. Wash the peppers, pat dry and cut into small cubes. Add both to the onions.
- Cut the sausages into small pieces and sauté. The chicken breast also dice and add to it. If necessary, remove the calmare (sometimes there is a kind of transparent plate inside) and remove the beak, also dice and place in the pan.
- Put all the ingredients on the edge of the pan and fry the rice a bit in the middle. Add the paella spice and sauté briefly. Pour so much broth that everything is covered.
- Little stir, pour broth and do not let it burn! Until the rice is almost cooked.
- Clean the mussels, clean and send them out, and sort out open or damaged mussels. Then put the mussels in the rice.
- Rinse the cod off briefly, dry and cut into small pieces, put on top of the rice. Similarly, the (pre-garden) Gambas.
- When the rice is cooked, the mussels have opened and the prawns are hot take the paella off the heat.
- Quarter three lemons and drape the quarters on the paella.
- Dinner is served!
According to Oskar, the absolute delicacy of a paella is the slightly burnt set that can be scraped off the bottom of the pan.
GOOD APPETITE wishes you