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PAELLA or OUR RICE

A traditional recipe by Deborah Piña

In Spain Paella is a food institution, almost a ritual. Families gather around the fire to chat, sip wine and cook together their unique version of Paella. For Valencians, the only rice dish that can be called Paella, is the one they make with a very precise list of ingredients. For them, the rest of Spain, is just making Arroz. The recipes all differ, but the concept is the same:

Cooked rice in the juices of a good sofrito and layering the tastes in the pan.

This is the one we like and made for our guests during our last Retreat in October.

Ingredients:
1 kg  rice - 100gr per person
250gr prawns
300 gr cuttle fish
300gr chicken
300g pork rib
100gr green beans
one small red pepper
fresh tomato purée
4 spring onions
2,30 l fish broth
olive oil
salt
pepper
2 tbsp picada (parsley & garlic & olive oil) 1 tbsp sweet paprika
saffron

Directions:
Add a generous splash of olive oil to the Paella pan and delicately stir the prawns. One minute for each side. Set aside.

Repeat the same process with meat, add some seasoning. In the same oil, cook the spring onions, when softened add cuttle fish and finally tomato. This is the “sofrito”, it needs to look brownish.

Then add your vegetables cut in small cubes, stir, add the sweet paprika, stir. Add the meat, stir and add the “picada”.


Add the rice and the saffron and stir until all is well mixed. Add the broth, stir once to spread the rice homogeneously. Rice cannot be stirred beyond this point. Never!!!

Cooking time 15’ + Rice must sit off the fire, for 3’ to finish cooking, covered with tin foil or cloth before serving.

Enjoy!


Photography by Jessie Webster and Deepi Ahluwalia during our first Mediterranean Retreat in Mallorca, October 2017.