Barcelona paella
6 servings
90 minutes
Barcelona paella is a Mediterranean culinary treasure inspired by Spanish cuisine traditions. The richness of seafood, juicy chicken fillet, aromatic bacon, and spices combine with saffron rice to create a rich flavor with subtle salty and sweet notes. This recipe embodies the sunny atmosphere of the Catalan coast, where fresh seafood is an integral part of gastronomy. Barcelona paella is perfect for cozy family dinners or festive lunches; its vibrant aroma and rich taste transport every taster to the bustling markets of Spain. Served with lemon for a subtle citrus touch, while green peas and cilantro add freshness. This dish combines tradition and modern approach, creating a true symphony of flavors in every spoonful.
1
Rinse the rice in several waters and soak it in hot water. Set aside.
- Long grain parboiled rice: 200 g
2
Cut the bacon into thin strips and fry in vegetable oil until golden.
- Bacon: 50 g
- Vegetable oil: 3 tablespoons
3
While the bacon is frying, cut the chicken fillet and fish into cubes.
- Chicken thigh fillet: 250 g
- Halibut fillet: 1 piece
4
Remove the bacon from the pan and immediately start frying the chicken fillet (until golden brown and fully cooked), then take the chicken fillet out of the pan and place it in the container with the bacon.
- Chicken thigh fillet: 250 g
- Bacon: 50 g
5
Clean the garlic and onion. Chop the garlic and slice the onion into half rings. Sauté the garlic for a couple of minutes, then add the onion and fry for 2 minutes, then add the pepper mix.
- Garlic: 3 cloves
- Onion: 1 head
- Ground black pepper: to taste
6
Place the seafood cocktail and squid fillet in a steamer at different levels and cook for about 20 minutes, then remove the seafood cocktail and cook the squid for another 10 minutes until tender.
- Seafood cocktail: 300 g
- Squid: 2 pieces
7
Put the rice in the pan with vegetables (garlic, onion, pepper), mix, and fry for 2-3 minutes.
- Long grain parboiled rice: 200 g
- Garlic: 3 cloves
- Onion: 1 head
- Sweet pepper: 100 g
8
Then pour in the broth, add saffron and fish sauce, and season with pepper. Also add the fried chicken fillet, bacon, seafood mix, and tomato paste, and salt if necessary. Simmer for about 10 minutes until the rice is cooked, stirring occasionally to prevent the paella from turning into mush, and add more broth during cooking if needed.
- Chicken broth: 200 ml
- Saffron: pinch
- Fish sauce: 2 tablespoons
- Ground black pepper: to taste
- Chicken thigh fillet: 250 g
- Bacon: 50 g
- Seafood cocktail: 300 g
- Tomato paste: 1.5 tablespoon
- Salt: to taste
9
Clean the shrimp, remove the intestine. Add the shrimp to the paella one minute before it's done.
- Shrimps: 10 pieces
10
Place the halibut cubes in a separate pan, add vegetable oil, and fry on high heat for 2-3 minutes.
- Halibut fillet: 1 piece
- Vegetable oil: 3 tablespoons
11
Chop the cilantro finely and mix it into the already prepared paella.
- Chopped cilantro (coriander): 4 stems
12
Top with peas, halibut cubes, and lemon (cut the lemon into pieces suitable for squeezing juice later)
- Canned green peas: 1.5 tablespoon
- Halibut fillet: 1 piece
- Lemon: 4 pieces