Ina says: “This is not a cheap recipe, because seafood is expensive, but it certainly is much more affordable than a restaurant meal. Do not use Risotto rice, it is too creamy and results in a ‘mushy’ paella. Do not skimp on the olive oil and season in layers as we have done, for maximum flavour delivery.”
Watch Ina’s video on the dish – CLICK HERE
Paella in the Style of Barcelona
You will need
2 red bell peppers, blackened and peeled
500 g thick pork rashers, smoked or unsmoked, cut into blocks
4 – 6 boned and skinned chicken thighs, cut into blocks
1 t (5 ml) Ina Paarman’s Chicken Spice
400g baby calamari rings
Ina Paarman’s Chilli & Garlic Seasoning
2 medium onions, finely chopped (use red onions if available)
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2-3 cloves of garlic, finely sliced
1 t (5 ml) paprika (plain, not smoked)
4 ripe tomatoes, peeled or 1 x 400g tin chopped tomatoes
1 t (5 ml) sugar
500g short grain rice (lightly toasted if time permits)
5 cups (1.25 litres) boiling water
4 x 25g Ina Paarman’s Liquid Fish Stock
pinch of saffron (optional)
500 g closed black mussels or green lipped mussels on the half shell
200-250 g white fish e.g. monk fish or hake, skinned, boned and diced
1-2 t (5-10 ml) Ina Paarman’s Fish Spice
10-12 prawns, remove vein, butterfly open and spread with toothpicks
Ina Paarman’s Chilli & Garlic Seasoning
Lemon & garlic topping
4 T (60 ml) chopped fresh parsley
1 T (15 ml) grated lemon rind
4-5 cloves garlic, crushed
This is not a cheap recipe, because seafood is expensive, but it certainly is much more affordable than a restaurant meal. Do not use Risotto rice, it is too creamy and results in a ‘mushy’ paella. Do not skimp on the olive oil and season in layers as we have done, for maximum flavour delivery.
Blacken the skins of the red peppers by turning them over an open gas flame (see video) or bake in a 200°C oven for ± 15 minutes. Don’t be concerned, the skin must be scorched very black. Cover and leave to sweat and cool. Remove skins and pips and cut into 2cm pieces.
Toss the pork rashers with olive oil. Toss the chicken cubes with Chicken Spice and olive oil. Leave to stand. Toss calamari with olive oil and season with Chilli and Garlic Seasoning. Preheat the paella pan (or wok or frying pan) until very hot. Add the oiled pork cubes and stir-fry, until lightly browned. Add the chicken and calamari and stir-fry until evenly seared on the outside. Spoon everything out of the pan and keep on one side.
Add another 2T of olive oil to the pan. Add the onions tossed with Green Onion Seasoning. Sauté for about 5 minutes and then add the garlic and paprika. Cook over gentle heat for about one minute.
Buzz the tomatoes in a blender until completely smooth. Add sugar. Add the tomato to the pan, together with the peppers. Boil open until the sauce is concentrated – about 10 minutes. Keep stirring every now and again.
Add the rice, return meat mixture to the pan and stir through. Add boiling water, Liquid Fish Stock and saffron. Simmer very slowly for ± 17 minutes (no lid). Add the mussels. Turn the heat off, cover the pan with a clean cloth and leave to stand so that the mussels can cook and the rice can absorb all the liquid ± 10 minutes.
In the meantime toss the fish with Fish Spice and olive oil and the prawns with the Chilli & Garlic Seasoning and olive oil.
Stir-fry in a separate heated pan. First the fish, remove from pan, then the prawns. Do not overcook.
Top paella with fish and prawns and sprinkle lemon and garlic topping over. Drizzle with more olive oil.
Traditionally a slight crust forms at the bottom of the paella pan. To get this, you can place the pan over a medium heat before serving. Be careful not to burn the rice.
Michael’s Wine Recommendation – CLICK HERE
Inspired by her grandmother’s cooking, Ina decided to study as a home economics teacher. She worked in London and traveled extensively, soaking up everything she could about the cuisines of other cultures. This she combined with our uniquely South African style and, after a successful teaching and lecturing career, started Ina’s Kitchen, a cookery school, in a converted garage at her home in Constantia.
She became food editor for Femina magazine, wrote a regular column for Die Burger, hosted many TV cookery programmes and published the first of her cookbooks, Cook with Ina Paarman.
Paarman Foods, the manufacturing arm of the business, was born when Ina’s son, Graham, joined the business. Soon the fledgling business managed to secure a foothold in the major supermarkets and in the catering industry. From what was a rather obscure home based industry, Paarman Foods, nurtured and managed by Ina and her son Graham, is today a significant food business servicing a wide spread of markets, local and overseas, with a diverse product offering.
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The ever innovative and pioneering Ina has just released three new products. They speak for themselves. Same Ina Paarman quality and oh so easy to use. Real timesavers!