Sartago's Paella - Guest Post

Every now and then we've had the privilege of having top chefs from around the world share their favourite recipes on Gourmet Male. We've had Australian, Italian, English, and American chefs talk about what they love to cook. Today is no difference as Chef Riccardo Messora of Sartago Tapas Wine Bar in Richmond, VIC has chipped in with his Uncle's favourite paella recipe. And if you're a regular visitor of Gourmet Male you'll know we not only love our Spanish food, we absolutely adore paella. Enjoy! 

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My uncle's Paella “alla Valenciana”

Ingredients for 12 people:

  • 4lt        Chicken or veg Stock
  • 500 gm    Pork short ribs
  • 500 gm    Chicken thighs boned and diced
  • 1 kg        Paella rice (Calasparra, Bomba, or alternatively Arborio)
  • 2 doz        Tiger prawns cleaned (tail on)
  • 2 ½ doz    Mussels
  • 2 ½ doz    Clams        
  • 4 ea        Red capsicums (peeled from raw and sliced in ½ cm strips by 5 cm)
  • 1 ea        Onion finely chopped
  • 4 ea        Garlic cloves minced
  • 7 gm        Saffron threads
  • 1 tbs        Tumeric ground
  • 2 tbs        Paprika mild
  • 500 ml    White wine
  • 500 gm    Tin diced tomatoes
  • 500 gm    Peas (fresh or frozen)
  • 150 gm    Chopped parsley

 

Method:

1- Gather, prep and have ready all ingredients before start cooking

Note: This recipe is quite a large amount, so it is important to have a large enough pan. The ingredients don't have to be too much on top of each other, and the burner should cover almost all of the bottom of the pan. As this is a summery dish, this recipe can also be cooked on top of a BBQ outside, as long as there is an even heat all round. Paella burners, which are designed especially for this dish, and are also quite easy to purchase online or in cooking shops. No lid is required while cooking a paella.

2- Heat some olive oil in the paella pan or a shallow & wide frying pan, and brown ribs and chicken.

3- Add the capsicums, onion and garlic. Fry for 5 minutes

4- Mix all the spices together and dust them all round, fry for 5 minutes then deglaze with white wine

5- Add the rice, stir a little, spread even and pour in half of the hot stock.

6- When the stock has been absorbed, add the tin tomatoes and the rest of the stock.

7- When the tomatoes and rest of the stock starts to absorb, place all the seafood on top in an alternated circular fashion and slowly allow to cook

8- At the same time scatter the peas around the pan

9- When the rice is cooked, the dish is ready

10- Chop the parsley, sprinkle on top and serve

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Thanks, Chef! We love having new gourmet males join us on our culinary journey. I can't wait to visit soon.

Sartago Tapas Wine Bar
Chef Riccardo Messora
460 Church St
Richmond, VIC (Melbourne)