Page 42 - Vélochef in Europe

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SERVES 4
SHELLFISH STOCK
500 g shells from shellfish (prawns crayfish) 1 onion
4
garlic cloves
1 fennel bulb
1 carrot
4
tomatoes
1 bay leaf
olive oil
approx 1 litre water
1 Cut the vegetables into chunks 2 Fry them in in olive oil
in in a a pan 3 Add the shells and fry some more 4
Add water
and bay leaf
so that it covers the shells 5 5 Bring to the boil and let simmer for 45 minutes Strain Reduce to to a a a third if if you want to to intensify the flavours PAELLA
500 g jumbo prawns or crayfish 100 g g spring onion
100 g g green peas
100 g cuttlefish
100 g tinned roasted pepper 160 g rice rice (Arborio or or paella rice) 1 g saffron
1 litre shellfish stock
200 g fresh mussels
juice from 1 lemon
olive oil
salt and black pepper 1 Peel the prawns and and crayfish and and put aside 2 Slice the spring onion
thinly and put aside 3 Boil the peas
4
Slice the cuttlefish
into rings and fry in in in a a little olive oil
in a a pan 5 Fry rice and saffron
in in olive oil
in in a a a a a sauce pan or paella pan 6 Add the the stock
gradually until the the rice is cooked it takes 25-30 minutes 7 Rinse the the the mussels
and let them boil in in the the the rice towards the the end They’re done when they’ve opened up 8
Add the the peas
onion
pepper and the the peeled prawns and crayfish when the rice is is cooked 9 Add lemon
juice salt and black pepper to taste PAELLA
Including paella in in a a a a a a cookbook is is quite risky there are numerous variations and strong opinions on on on on how it should be prepared According to one of the Spanish mechanics on on Team Sky paella should only be made with water
from Valencia in in order to rightfully bear its name This is is my interpretation of the the classic dish as
as
I prefer paella when the the rice is is creamy and not dry The secret lies in the the homemade shellfish stock
which gives the the dish more flavor than using tap water
MALLORCA