Paella with ham and beef
6 servings
40 minutes
The most expensive paella of all - you'll have to look for ham. However, it's only used for decoration and doesn't affect the taste of the paella itself. Alexey Pavlov, chef at Barceloneta, shared the recipe with us.
1
Fry the rice in a dry pan to ensure it is as fluffy as possible when cooked.
- Arborio rice: 400 g
2
Pour water over the rice, boil until half-cooked, and remove from heat.
- Arborio rice: 400 g
3
Prepare sofrito. Dice the pepper, onion, and tomatoes, and sauté them in vegetable oil over heat one at a time.
- Bell pepper: 1 kg
- Red onion: 1060 g
- Tomatoes: 1 kg
- Vegetable oil: 200 ml
4
Cut the mushrooms, zucchini, and onion into half-centimeter cubes, and slice all the meat into thin strips of the same thickness.
- Button mushrooms: 120 g
- Zucchini: 80 g
- Red onion: 1060 g
- Dry-cured beef: 160 g
5
Add vegetables and meat to the sofrito and sauté for one minute.
- Button mushrooms: 120 g
- Zucchini: 80 g
- Red onion: 1060 g
- Dry-cured beef: 160 g
6
Add rice, salt it, and cook the dish until ready. At the end, dry it out to remove as much moisture as possible.
- Arborio rice: 400 g
- Salt: 8 g
7
Add greens and garnish with slices of ham.
- Parsley: 12 g
- Jamon (Spanish cured ham): 40 g
