Finally, I thought it was about time I put pen to paper (or fingers to keyboard) for this classic recipe. I went to a local expert, he´s called “Chef Colorin” and he makes the paellas for all the local fiestas. Be warned, there are LOADS of photos in this post, but I hope you enjoy seeing the process.
Of course, he wasn´t going to just sit down with me over a glass of wine and give me the recipe. Much better than that, I was going to join in with the cooking. Fantastic, I thought, how many are we cooking for then Chef? Oh, not too many he told me, only 420 on Sunday. Get there about 11am he said, and we´ll show you the ropes.
Not one to balk at such a challenge, and I even wore the exceedingly unflattering hat (yes, I´ll show you the photos). It was one of the hottest and windiest days we´ve had for a while, so we couldn´t even put a shelter up for shade. Hey ho, the show must go on, and of course, it did.
We used 3 Paella pans which make 140 portions each. Feel free to adapt for smaller groups! The ingredients below are per 140 person pan.
Start with your base stock which is made in large 50 litre pots, sheltered from the wind today with a clever little device which goes round the base of the gas ring.
Into each pot goes 800g of stock cubes to 50 litres of water (at home, you´d probably use home made chicken or fish stock), 5 bay leaves, 2 tablespoons of sweet pimentón, 200cl of dry white wine, 500g each of chopped peppers and garlic, 1kg of monkfish, assorted fish bones, 400g of chopped tomato and 4 kilos of prawns with their shells on. Bring to the boil then simmer for about 20 minutes or so. Chef added 14 sachets of paella food colouring to the mix but at home we´d use saffron or turmeric.
Strain out the prawns, fish etc.
Then, wearing your glamorous outfit, count out 280 prawns (that´s so that everyone gets at least 2 each) and pull any meaty bits of fish off the bones. First come, first served on any extra prawns!
Is your fire ready to cook? I hope so, we´re going to begin.
Heat 3 litres of olive oil in your pan and add 8 kilos of chopped pork and season with salt to taste. Fry gently for a few minutes.
Now add a couple of heaped tablespoons of sweet pimentón.
Next comes a kilo each of red and green peppers and 250g of chopped garlic. Don´t forget the seafood – 2 kilos of chopped squid.
Stir gently while making silly faces.
Time to add 4 kilos of chopped tomatoes and a kilo of sliced roasted peppers.
Open the bags of rice carefully – 14kg for 140 people, which translates to 100g per person at home.
Add to the pan.
Stir gently into the sofrito with your giant paddle.
Now add30 litres of stock (which is 2 litres of stock per kilo of rice, plus a little extra – at home you would add 200cl plus a dash per 100g of rice…see, not so complicated!).
Keep that rice moving without burning your legs on the fire underneath the pan.
It´s much harder than it looks! (And don´t forget to taste).
Remove from the heat and sprinkle over those prawns and the fish you set aside.
Phew, job done. Time to show off an enormous loaf of bread baked by a local baker.
While we´re eating, you can enjoy a vaguely arty shot of a clean paella pan (don´t forget to oil it after washing up).
PS. Am off to London tomorrow for a week so will try to keep up with all your lovely blogs and comments, but apologies if some have to wait until after 20th June. Hope you enjoyed the paella making as much as I did, sorry it was so long but I really enjoyed putting it together. I do have to admit though, I was quite glad to take my “uniform” off and sit down in the shade of an olive tree with a large glass of tinto de verano.