Seafood paella

 

I chose Seafood paella as my national dish as i belive that it is the epitome of

gastronomy. why you may be asking is this , how is some prawns rice and oil gastronomy.

well many people think of paella is spanish when it is actually valencian ( a region in spain)

and yes i know valencia is in spain but most spainards say that it is a purly regional dish and outside of valencia is common but not wildly cooked. The reason how ever i beleive this dish perfectly sums up gastronomy is that it is the marrige betweeen to cultures of roman , which gives us the utensil of the frying pan and the arab which brought us the basic food stuffs.

 

''My aim in this book is to provide the reader with much more than a mere collection of recipes. The real objective is to explain paella as a culinary technique and show its practical applications in the form of recipes. Italian risotto obeys the same principles, in that it is a simple technique that can be adapted, resulting in limitless variations on a basic theme.''  a quote by michelin  starred chef alberto heraiz about his newbook tittled paella

 

• 100ml olive oil

• 1 clove garlic, finely chopped

• 400g chicken, deboned and cut into 30g pieces

• 4 king prawns (jumbo shrimps), heads removed and tails shelled, with the tails reserved

• 4 langoustines, heads removed and tailed shelled, with the heads and tails reserved

• 4 monkfish fillets, about 70g each

• 300g squid, cleaned and sliced into rings

• 300g large fresh mussels, well scrubbed and cleaned

• 200g green beans, trimmed and cut into 3cm lengths

• 50g peas, shelled

• 1 green capsicum, seeded, skinned and sliced into thin strips

• 400g bomba or other short-grain rice

• 1tsp Spanish sweet smoked paprika

• ⅕tsp saffron threads, toasted and pounded

• 1 lime

• salt