La Tasca Valenciana Paella Recipe

With La Tasca’s award-winning Head of Food Development, Glenn Evans

This is our take on one of Spain’s most traditional and tasty dishes. We call it the Valenciana paella in homage to the origins of this amazing dish, and although some traditional recipes call for rabbit and snails, we’ve opted for ingredients to celebrate the beautiful array of seafood that Valencian shores have to offer.

Paella Valenciana 'La Tasca'

                La Tasca Valenciana Paella

We cook our paella using an easy-to-cook tomato sauce from scratch called a sofrito. This can be used in other recipes such as our Albondigas and is now available in large supermarkets. As for the base, our paellas are cooked until a beautiful caramelised crust is formed in the bottom of the pan…this is known as the ‘Socarrat’ in Spain and tastes delicious.

Ingredients for the sofrito

2 tbsp extra virgin olive oil
1 tbsp of fresh pureed garlic
1 Onion, finely diced
60ml white wine
400g of grated ripe tomatoes (a good quality tinned product will do)
100ml of vegetable stock
1 tsp salt
0.5 tsp cracked black pepper
1 tsp Caster sugar

Method

1.       In a heavy based pan over a medium heat add the oil, garlic puree and diced onion. Begin to cook without colouring until the onion has softened.
2.       Once the onion has softened add the white wine and simmer.
3.       Once the white wine has reduced by half, add the tomatoes and stock. Bring to a slow simmer and cook for 5 minutes.
4.       Season with salt, pepper and sugar. Taste and adjust if needed before taking off the heat.
5.       Once cooled, transfer the sauce to an airtight container or kiln jar and store in the fridge until required.

Ingredients for the Paella

2 tbsp of a good olive oil (Pomace works well)
1 Skinless chicken breast, diced into 8 equal sized pieces
1 Red pepper, deseeded and roughly chopped into large dice
1 Red onion, roughly chopped into large dice
6 Large prawns (shell on)
1 Squid tube, sliced into 10 squid rings
6 Mussels
125g Bomba rice (or short grain rice)
Pinch of saffron
200ml of stock (Chicken or fish)
200g of our sofrito
50g peas
15 fine green beans, halved
Salt and pepper
Half a lemon cut into wedges

Method

1.       In a large pan over a moderate heat add the oil, diced chicken, onions and peppers and begin to brown.
2.       Once the chicken has browned add the prawns, squid rings and mussels.
3.       Once the prawns are pink add the Bomba rice, saffron and stock to the pan and stir in. Continue to cook until the rice begins to absorb the stock.
4.       As the rice absorbs all of the stock, add the sofrito, peas and green beans and stir into the rice. Leave to cook for a further few minutes until the rice begins to stick to the bottom of the pan (Socarrat) and the green beans and peas have turned a vibrant green.
5.       Once the rice has absorbed most of the sofrito and has formed a caramelised crust on the bottom of the pan, taste to see if the rice is cooked (should be tender and Al dente, not mushy) season with salt and pepper if necessary and serve immediately with lemon wedges.

Top tip – once the rice has been added to the paella pan, try and limit how often you stir the paella… if stirred too much the rice will break up and become mushy.