Well yes, an unusual topic, blimey. But since, after many requests and pleas, I’ve managed to get my father’s paella recipe in his own handwriting — a dish without equal in my household’s cuisine — I’ve decided to publish it, so future generations can enjoy it without any shame whatsoever.

I’m sure it won’t be to the taste of purists and connoisseurs — it doesn’t aim to be. What I can guarantee is that it’s absolutely delicious.

So, without further ado, here’s the recipe.

MEASURES (for 4 or 5 people, generous, seconds guaranteed)

A cup, glass or container of 1/4 litre.

INGREDIENTS

  1. 2.5 measures of rice.
  2. 1.5 kg of cuttlefish or squid (they shrink to half once cleaned).
  3. 0.5 kg of peeled prawns.
  4. 1.0 kg of mussels.
  5. 1/4 kg of Seville olives.
  6. 1 onion (approx. 150 g).
  7. 3 heads of peeled garlic.
  8. 1 sprig of parsley.
  9. Jarred red pepper.
  10. Saffron-colour-and-flavour food colouring.
  11. Salt.
  12. 0.3 l of olive oil.
  13. 1 glass of cognac or brandy.
  14. 5.5 measures of water (the water needed for this paella is exactly double the amount of rice plus 10%, i.e.: 2.5 measures × 2 = 5 measures, plus 10% = 5.5 measures).

PRE-COOKED STEWS (best made the day before)

  1. Cuttlefish or squid: Once washed and cleaned, keeping only the edible part, cut into similar, medium-sized pieces (2-3 cm).
  2. Onion: Chop into small pieces (0.5 cm).
  3. Preparing the above: Put the oil in a pot and, once hot, add the chopped onion. Stir and, before it starts to brown, add the cuttlefish or squid. As soon as it starts to boil, pour in the glass of cognac or brandy. Keep it boiling, stirring and adding a little water if it dries out. A pinch of salt is optional. Keep stewing for 1 to 2 hours. Set it all aside.
  1. Mussels: Clean the outside, pull off the beards, and wash.
  2. Preparing the above: Put a little oil in a pot (2-3 tablespoons) and sauté the finely chopped garlic and parsley, then add the mussels, stirring them a few times, adding 1 tablespoon of the food colouring. They’ll be ready in 3 minutes. Discard the shells and keep only the meat and the broth (this broth counts towards the paella’s water measure).

PREPARATION (40 minutes before eating)

  1. Put the cuttlefish or squid into the paella pan, all of it (sauce and everything).
  2. Once it starts boiling, add the rice and, over a lively flame, sauté for 2 minutes, stirring continuously.
  3. Heat up the water (part of it being the broth saved earlier) and, once it’s about to boil, add it to the paella pan. The rice should end up covered in water. From this point on, it’s very important not to stir.
  4. Sprinkle with food colouring, to taste.
  5. Add salt, without stirring, to taste.
  6. Keep an even flame under the paella pan and, if needed, move the pan itself (without stirring the contents) so the heat reaches everywhere and it boils evenly.
  7. Add the raw prawns, spreading them across the pan, then the olives, the mussels and, finally, the strips or pieces of jarred red pepper.
  8. If it dries out too much, add a little water.
  9. It’ll be ready in 20 minutes. Cover with a cloth and let it rest for 15 minutes.

Enjoy your meal!

Ciao, stronk7 🙂