How we make the best paella in Playa del Inglés?
In Taberna the caña restaurant & tapas we prepare spectacular paellas. We make seafood paella, mixed paella or vegetable paella. We have been enjoying delicious paellas for almost 10 years.Our customers let us know through the great reviews they leave on different social networks such as Facebook, Tripadvisor or Google. We understand that if you are not on the island of Gran Canaria you might want to enjoy a paella with your family or friends. In the following post we will teach how to cook and amazing paella. Each country has some national dishes that the brand culinarily speaking. This is one of those dishes that the Spaniards love and normally on Sundays we usually meet with the family to eat a good paella or make a barbecue at home.
Where does paella come from?
Paella is a dish that was born in Valencia. The Valencian paella was prepared by the peasants of the nineteenth century with the ingredients they had on hand such as rice, rabbit, snails and local vegetables. Nowadays there are paellas of many styles like the seafood paella, mixed paella or the vegetable paella.
How to cook a seafood paella?
Here we will show you how to do them at home if you want to surprise your family or friends. On the other hand, if you are on the island and you would like to come and visit us and taste a delicious paella, book your table by clicking on the button below,
- Paella (actual name of the pot used to cook paella)
- Spatula Knife (recommended)
- Cutting board (recommended)
- Container (recommended)
In Taberna La Caña Restaurant & Tapas we specialize in Mediterranean cuisine and cuisine from the north of Spain such as Basque cuisine and Galician cuisine. We only use ingredients of the best quality and freshness. For us this point is very important but if you do not have the budget to buy the best do not worry. While it is true that the taste will change but still remain good and you can delight anyone who tries it.
Quantities shown are for a 4 person seafood paella.
- Bomba rice: 400 grams
- Fresh mussels from Galicia: 3 units per person
- Garlic cloves: 4 units
- Prawns: 3 units per person
- White fish: 70 gr per person frozen or fresh
- Squid from the Saharan Coast: 250 gr
- Galician clams: 3 units per person
- Homemade fish broth: 3 ladles of fish broth per ladles of rice
- Natural tomato crushed and blended with garlic and onion: 1/2 scoop per person
- Virgin olive oil: 100 ml
- Ground saffron or food coloring: ½ teaspoon
- Green pepper: 1
- White onion: 2
- Red pepper: 1
- Salt to taste
Prep for the paella
It is important to have the prep of the paella before lighting the fire.
- We must make a good fish stock. The better quality of fish you use, the better the fish stock will come out. In general, our fishmonger brings us fish heads like monkfish or hake and we leave it cooking for a few hours. If, on the other hand, you do not have time, you can use one from the supermarket, although we do not recommend it. They tend to taste too strong with too much salt and not natural tasting.
- We like to make our own tomato sauce puree but you can also use natural tomato.
- Clean the mussels and clams. They usually have sand inside if they are fresh, so we should have them soaked with salt to release the grit.
- Clean and cut the squid and fish. It is usually more pleasant to eat if it is cut into small cubes.
- Cut the peppers and onions.
- If you prefer you can also peel the prawns.
Cook the seafood paella. The moment of truth!
Steps to follow:
- Ignite the fire and heat the oil.
- Add the squid and stir fry.
- Then add the garlic, onion and green pepper. Stir a bit until the vegetables are poached.
- Add the rice and fry it so that the rice is impregnated with the oil.
- Saffron is added and the tomato is added.
- After stirring the tomato and that it is boiling the fumet is made and when it breaks to boil the fish is added. Now decorate the paella with mussels, clams and prawns.
- Once it breaks again to boil, turn off the heat and cover it.
- Put it in the oven for about 280º about 12 minutes and we’re almost ready to eat it.
- Take it out of the oven and let rest for a few minutes.
- You are now ready to enjoy a delicious paella!
- Last step – clean the dishes. That is why we recommend to come and eat the paella with us. Known as the best paella in Playa del Inglés.
How to make the stock for paella?
A good fish, chicken or vegetable stock can be used for paella as well as many other many recipes. What we are going to prepare is a consomme to give a delicious flavor to our dishes from the remains of vegetables, fish or chicken carcasses. In this case we are going to prepare a fish stock that we can freeze for other occasions.
Ingredients for the fish stock
- Fish heads and spines (as mentioned before, the better the fish the better the flavour)
- Bay leaf
- Black peppercorns
- Salt to taste
Steps for making the fish stock:
- Boil water in a large pot.
- Add the heads and spines of the fish.
- Add the vegetable.
- When it breaks to boil add the salt to taste to avoid having to add salt to the paella during cooking.
- Remove the foam that forms around the pot.
- Leave to cook for an hour.
- Remove from heat and wait a few minutes to lower the temperature.
- Remove the large pieces of vegetables and fish.
- Pass through a sieve to remove the small pieces.
The rice? It better be bomba rice!
There is a variety of rice in Spain called “Bomba rice” which is the recommended rice to be able to have the suitable texture and flavor for a paella. This is the rice of choice for the real paella enthusiasts. It is a very common rice in the Valencia area and that is one of the reasons for the existence is this dish as peasants used what they had on hand. It is a rice that has more resistance to opening during cooking and tends not to stick to the bottom of the cooking pot. We do not recommend vaporized rice or long corn rice because we can not enjoy paella to the fullest. The main reason many restaurants use the last type of rice is that is doesn’t overcook.
With a diffuser!
It is advisable to use a diffuser to cook the paella since it distributes the heat better through the paellera (it is our way of cooking it). If we use the vitro, we will not get the same taste. The traditional way to cook paella is over open fire using orange tree wood that will give an incredible flavor to your paella.
Finish your paella in the oven
After making the stir fry and having the paella nearly cooked, we cover the paellas and finish them in the oven for about 12 minutes at about 280º. If you do it at home and you do not have the possibility of putting the paella in the oven, finish it over low heat and when the rice is “al dente” turn off the fire and cover it with kitchen foil and let it rest for 5 minutes.
We hope you enjoy it!