We all know the cooking style of the popular Karlos Arguiñanowhich once again has taken a recipe as popular as the Albufera-style seafood paellawhich the Basque chef makes with leeks, txacolí and his popular sprig of parsley.
The first thing I have to say is that the flavor of this rice with seafood is really good, and I liked it meet the taste of leek and the aroma of txacolíwhich lasted until the moment of tasting.
Although it is not an orthodox seafood paella, this version of Arguiñano works very well and given its simplicity we have decided to replicate it, so you can see how easy it is to prepare it at home by following our step-by-step instructions.
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Place a frying pan on the fire, add the txakoli and add the mussels, letting them open with the pan covered. He then removes one of the shells and sets them aside. Clean the squid well and cut it into rings, -you can also buy rings directly if you prefer. Sauté the squid rings with the prawns in the paella. Reserve everything.
Chop onion, garlic and leek into a very fine brunoise. In it same oil where we made the fish, we skip the vegetables. Then we add the saffron, the tomato sauce, and the rice, sautéing the whole. Add the broth and let it cook for 9 minutes over high heat and another 7 to a minimum but keeping it boiling.
When the rice is practically ready, place the squid rings, the prawns and the mussels on top, spreading them over the surface, and let them cook for 2 minutes over high heat. Turn off the heat and finish by covering the paella with a kitchen towel, leaving rest for 5 to 10 minutes before taking to the table, previous decoration with the classic sprig of parsley.
La Valenciana 34 cm Polished Steel Paella Pan, Induction Ready, Ceramic Handles, Black
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The joy of cooking (Planet Kitchen)
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With what to accompany the seafood paella
To accompany the paella or seafood rice from Karlos Arguiñano, We suggest you start with a delicious appetizer such as cazón en adobo or bienmesabe from Cádiz, to end with paella as the main course. Serve a good chilled white wine and enjoy the weekend.
In DAP | Rice recipe with soupy clams to enjoy spoonful by spoonful
In DAP | Octopus rice recipe cooked in paella to succeed on a special Sunday
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Seafood paella: Karlos Arguiñano’s recipe in the Albufera style
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