Stage 6: Girona - Barcelona. Le Tour spends the day in Spain and Gabriel Gaté presents Taste Le Tour from a Spanish tapas restaurant, called Movida. Spanish chef, Frank Camorra, makes a very appetising paella, and sommelier, Christian Maier, introduces us to Spanish wines.
- 1 head of garlic
- 125 ml (½ cup) extra virgin olive oil
- 1½ finely diced brown onions
- about 10 thyme sprigs
- 1½ red capsicums, diced
- 1½ green capsicums, diced
- 5 medium tomatoes, peeled, diced and seeded
- 400 g paella rice
- 1.3 litres fish stock mixed with 1 tbsp tomato paste
- 400 g cleaned calamari pieces
- 500 g cubed firm fish, like blue eye
- 1 cup broad beans (or peas), approximately
- 12 large green prawns
- 60 ml (¼ cup) fish stock mixed with ½ tbsp toasted saffron
- 12 mussels
- 600 g clams
- ½ cup chopped parsley
- about 12 lemon wedges
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 5 minutes
You need a large paella pan about 45 cm at the base for this recipe.
Place the paella pan on low heat. Position the head of garlic in the centre of the pan and pour the oil over the garlic, spreading the oil a bit. Add the diced onion and stir briefly. Add the thyme and cook for the about 5 minutes.
Add the red and green capsicum and season with salt. Stir briefly and cook for 10 minutes.
Add the tomato and stir in, then cook for a few minutes more. Add the rice and stir for 2 minutes. Add the fish stock mixed with the tomato paste.
Add the calamari, the fish and the broad beans. Place the prawns neatly on top and add the saffron stock mixture. Top with the mussels and clams and simmer until the shells have opened, the seafood is cooked and the rice is tender.
It's a good idea to cover the paella with foil or a lid for the last 5 minutes of the cooking.
Add plenty of chopped parsley and cover with one or two tea towels. Turn off the heat and rest the rice for 5-10 minutes.
Serve with lemon wedges.