Recipes
Paella recipes
Most important points to take away with you:
1. Be aware of your timing and heat control
2. Stick to the quantities and process
3. Be confident with your cooking
All our paellas are based on the original unit of a single pan, which is 20 portions. Sometimes you will cook a single, in which case use the quantities below. Sometimes you will cook a double, triple or quadruple – you must then multiply the below quantities by 2, 3 or 4 respectively.
*Notes:
When scaling up quantities you do not always multiply everything exactly as it can build up to being too much. For this recipe there are two such ingredients:
Paprika - Always calculate two spoons paprika per single pan, plus one extra e.g. for a quad, use 8 spoons paprika and add one extra for the pan; for a double use 4 spoons paprika and one extra for the pan etc.
Stock – Stock levels do not get multiplied exactly, as this results in too much liquid in bigger pans. Therefore use this as a guide but you will need to go mostly by eye:
Single – just under 5L, can always top up
Double – 7L basic, top up as necessary
Triple -10L basic, top up as necessary
Quad – 13L basic, top up as necessary
Do not cover the bottle with your gloves when adding stock or topping up – shake well and if necessary, use lid to minimise pouring for topping up.
Designated amounts - For small private events the exact amounts have been measured out for you and in these cases you would use the full designated amount. If these quantities look incorrect to you (too much or too little) be sure to notify us on the Whatsapp group immediately.
seafood paella
Before you begin, slice your lemon wedges – count out 20
Step 1 – Aromatic base: sofrito
Switch the burner on to a low heat, using all rings
Use ¾ of the 400ml of oil provided
Add a small bunch of thyme, allow to infuse oil for a minute or two
Add one large spoon of onion, sweat off for 2 minutes or so – do not allow to brown
Add two heaped dessert spoons tomato paste, stir till combined
Add two dessert spoons garlic, fry for 2 minutes, DO NOT BROWN OR ALLOW TO BURN
Add ¼ tin whole Italian tomatoes (or designated amount*), pouring them towards yourself, not the customers, and chop with spoon or tongs (do this quietly for private events) – be careful to warn onlookers of splashing/spatter
Add 1.5 units calamari – one white tub is usually 6 units, marked – or designated amount*
Sprinkle over 2 heaped dessert spoons salt
Stir until well combined
Allow to gently simmer for approx. 10 – 15 mins, or 50 minutes before serving time
Step 2 – Toasting the rice and adding stock
Move the sofrito to the edges of the pan, add ¾ measuring tin of rice (to just below the second line), in a cross – the rice tins are smaller, do not use the larger size whole tomato tins for these measurements
Add two heaped dessert spoons of SWEET paprika, and one for the pan*
Turn the heat up to medium to toast the rice and add last bit of oil - quickly move the rice around, combining with the paprika to coat, until fragrant – about 2 minutes
Turn your heat up to high, quickly combine rice with sofrito (no more than a minute) – moving constantly
Immediately add just under 5L stock* (shaking the bottle first) and quickly stir to combine
Make sure rice is evenly distributed
As soon as the stock is coming to a boil, turn down your centre and middle rings to low, leaving your outer ring on high
Once in a while, check the pan for any areas that are catching – lightly shuffle these areas with tongs, or if the catching is bad, switch off that section for one minute, top up with a little water, and then switch back on making sure your heat is very low
NB
Under no circumstances are you to move the rice whatsoever unless it is catching, and then you just shuffle that single area
DO NOT STIR OR MOVE THE RICE UNLESS ABSOLUTELY NECESSARY
Step 3 – Add prawns
30 minutes from serving time, add 2 units of prawns for private catering (one white tub is usually 5 units, marked) or designated amount. Markets and public events get 1.5 units per pan. Use your tongs to spread them out evenly.
You may need to top up slightly with a little stock now
When prawns are bright pink underneath, flip them over with your tongs to allow cooking on the other side
Once the prawns are cooked, you can start tasting the rice for doneness and seasoning, using both sides of a tasting fork just once for each taste you take
Get your teammates to taste as well – if you all feel the paella needs salt, evenly sprinkle a little bit over the entire pan with the salt seller NOT WITH YOUR HAND
Step 4 – Mussels & peas
10 minutes before serving time add one bag of mussels, quickly tipping them all into the centre and then picking them up and spreading out evenly, mostly facing down into the rice
Add 100g peas
At this stage it is ok for the paella to start catching, but not too quickly
Taste rice again for doneness and seasoning
Check that the mussels are hot by touching them on the back of their shells
Step 5 – Finish off & serve
The liquid should now have been absorbed and their should be a good crust – if this is not the case, blast all the burner rings on high for approx. 2 minutes, checking throughout that it is not burning but without shuffling the rice
Give a final taste for seasoning and doneness
Once it is done, switch off and allow to rest for 2 minutes before serving
Give the pan a very light shuffle to mix the rice a bit for even flavour
For private events add your parsley oil now (½ squeezy per single) to speed up service
Remember to give even portions, allowing the same mix of rice and seafood for each person – 3-4 prawns per person for markets and 4-5 for private events, about 3-4 mussels and a few calamari rings
Serve with parsley oil and fresh lemon wedges
Chicken & Chorizo Paella
Step 1 – brown chicken and crisp chorizo
Switch on burner, all three rings on high
Pour in very little oil, just enough to coat the pan (approx. 100ml) - this avoids excessive spatter
Add 2.75kg chicken (will be designated) to the pan
Distribute chicken evenly in pan (warn onlookers of possible spatter)
Add 2 dessert spoons salt sprinkled over
Allow to brown properly without moving for a few minutes before checking for deep golden colour
Turn over and brown on other side
When golden and skin crispy, move to the outer edge and turn outer ring to low
Add 650g sliced chorizo (will be designated)* to centre and stir constantly so as not to burn
Once the fat has been rendered and the chorizo is starting to crisp, move to the edges with the chicken
Step 2 – Aromatic base: sofrito
Add couple sprigs rosemary and allow to infuse for a minute
Add one large spoon of onion to deglaze
Add two heaped dessert spoons tomato paste, stir till combined
Add two dessert spoons garlic, fry for 2 minutes, DO NOT BROWN OR ALLOW TO BURN
Add ¼ tin whole Italian tomatoes (or designated amount)*, pouring them towards yourself and chop with spoon for markets, tongs for private events – be careful to warn onlookers of splashing/spatter
Stir until well combined
Allow to gently simmer approx. 10 minutes
Move the chicken sofrito to the edges of the pan
Step 3 – Toasting the rice and adding stock
Add 300ml oil followed by ¾ measuring tin of rice (to just below the second line), in a cross
Add two heaped dessert spoons of SMOKED paprika, and one for the pan*
Turn the heat up to medium to toast the rice - quickly move the rice around, combining with the paprika to coat, until fragrant – about 2 minutes
Turn your heat up to high, quickly combine rice with chicken sofrito (no more than a minute) – moving constantly
Immediately add just under 5L stock* (shaking the bottle first) and quickly stir to combine
Make sure rice is evenly distributed
As soon as the stock is coming to a boil, turn down your centre and middle rings to low, leaving your outer ring on high
Once in a while, check the pan for any areas that are catching – lightly shuffle these areas, or if the catching is bad, switch off that section for one minute, top up with a little water, and then switch back on making sure your heat is very low
NB
Under no circumstances are you to move the rice whatsoever unless it is catching, and then you just shuffle that single area
DO NOT STIR OR MOVE THE RICE UNLESS ABSOLUTELY NECESSARY
Step 4 – Vegetables
30 mins before serving time, add red & yellow peppers, and green beans
Distribute evenly and gently press down to immerse slightly in liquid
Step 5 – Artichokes
10 minutes before serving time, check seasoning with your team - if necessary, sprinkle over a little more salt
Now add your artichokes , distributing evenly on top
Add a very light sprinkling of smoked paprika on top for visual effect
Check that your paella is now starting to form a crust
Step 6 – Finish & serve
Check for a good crust on your paella – blast heat on full for 1 – 2 minutes if necessary to ensure crust has formed
Give a final taste for seasoning and doneness
Switch off and allow to rest for 2 minutes before serving
Shuffle rice slightly to mix for even flavour
Drizzle over parsley oil and serve
Mixed Mushroom & Truffle Oil Paella
Step 1 – Aromatic base: leeks and mushrooms
Switch on burner, all three rings on medium low
Pour in all 500ml oil
Add a few sprigs rosemary to infuse for a minute
Add leeks (designated)* and gently sweat off until tender – do not brown
Add 1/3 mushrooms and sauté with leeks until cooked down and liquid evaporated
Add next 1/3 of mushrooms and cook down
Add final 1/3 of mushrooms and cook down as well as leeks and sweat off gently so as not to brown leeks
Add 2 dessert spoons salt sprinkled over
Add two dessert spoons garlic and cook very gently until fragrant and mixture is well reduced – about 10 minutes, or 50 minutes before serving time
Now move to the edges of the pan
Step 2 – Toasting the rice and adding stock
Add ¾ measuring tin of rice (to just below the second line), in a cross
Add two heaped dessert spoons of SWEET paprika, and one for the pan*
Turn the heat up to medium to toast the rice - quickly move the rice around, combining with the paprika to coat, until fragrant – about 2 minutes
Turn your heat up to high, quickly combine rice with mushroom mixture (no more than a minute) moving contantly
Immediately add just under 5L stock* (shaking the bottle first) and quickly stir to combine
Make sure rice is evenly distributed
As soon as the stock is coming to a boil, turn down your centre and middle rings to low, leaving your outer ring on high
Once in a while, check the pan for any areas that are catching – lightly shuffle these areas, or if the catching is bad, switch off that section for one minute, top up with a little stock, and then switch back on making sure your heat is very low
NB
Under no circumstances are you to move the rice whatsoever unless it is catching, and then you just shuffle that single area
DO NOT STIR OR MOVE THE RICE UNLESS ABSOLUTELY NECESSARY
Step 3 – Char-grilled fennel/artichoke
Ten minutes before serving time, check seasoning and doneness with your team - if necessary, sprinkle over a little more salt
Now add char-grilled fennel / artichoke
Check for a good crust on your paella – blast heat on full for 5 - 10 minutes if necessary to ensure crust has formed
Step 4 – Finish & serve
Give a final taste for doneness and seasoning
Switch off and allow to rest for 2 minutes before serving
During this time, drizzle over the truffle oil – ½ squeezy bottle per single pan
Shuffle rice slightly to mix for even flavour and ensure mushrooms are evenly distributed
Scatter some fennel fronds over the top and serve