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2022 The Paella Club S Recipe Book
2022 The Paella Club S Recipe Book
RECIPE
BOOK
A Journey into the Mediterranean Cuisine
contents
The Paella Club | Barcelona | 2021
01 02
THE THE
BROTHS ENTREES
03 04
THE THE
PAELLAS PRE-DESSERTS
05
THE
DESSERTS
01
the
broths
Vegetable
Broth
Makes 3 liters
Ingredients
1kg white onion
500g carrot
500g leek
1 small potato
150ml extra virgin olive oil
250ml dry white wine
4ltr cold water
1 tbsp of salt
Method
1. Wash all of the vegetables.
2. Chop them all into medium sized cubes.
3. Place a large deep pot onto a medium heat.
4. Fry the chopped vegetables until they are
softened and browned, 10 minutes.
5. Add in the water, bring the mixture to a boil.
6. Turn the heat down to low and allow the mixture
to simmer for 30 minutes, use a timer to control
the timings.
7. Using a spider or a hand held sieve remove any
foam that appears on the surface of the broth.
8. Once the broth has cooked for 30 minutes,
remove all of the vegetables from it, this can be
done with a hand held strainer or a traditional
sieve.
9. Place the liquid back on the stove top and let it
reduce on a medium heat for a further 20 minutes
until the liquid is reduced by a further ¾.
10. Remove the mixture from the heat and allow it to
cool down to room temperature
11. Refrigerate
The Ingredients
750g crustacean shells
350g small white fish
250g extra virgin olive oil
4 garlic cloves
4 liters of cold water
salt
Method
1. Place a large deep pot onto a high heat.
2. Add the olive oil and brown off the garlic cloves,
leaving them whole.
3. Before the oil starts to smoke add all of the
crustaceans and white fish stirring well.
4. Turn the heat down to medium and using the back of a
wooden spoon press down on all the ingredients to
release the flavour. Cook for a further 5 minutes.
5. Place all of the water into the pan and allow the
mixture to come to the boil.
6. Turn the heat down to low and allow the mixture to
simmer for 30 minutes, using a timer.
7. Using a spider or a hand held sieve remove any foam
that appears on the surface of the liquid.
8. Remove the ingredients from the broth, saving only
the liquid.
9. Reduce the liquid by half the amount on a low
simmer, 20 minutes.
10. Season to taste. Remove and cool until it reaches
room temperature, then refrigerate.
Beef Broth
The Ingredients
1kg beef bones Salt to taste
100g extra virgin olive oil 300g of carrots
4 whole garlic cloves 200g of celery
4 liters cold water
Salt to taste
Method
1. Begin by preheating the oven to 250°C/ 480 F.
2. Roughly chop the carrots and the celery until left with chunks of both.
3. Place all of the pork bones onto a large baking tray and coat them with olive oil.
4. Cook the bones in the oven until they are golden brown and dark in colour.
5. Once the bones are cooked place them into a large deep pot and add in all of the water.
6. Bring the mixture to a boil and allow to simmer on a medium heat for 30 minutes using a timer.
7. Strain the bones from the liquid and remove.
8. Allow the liquid to simmer on a low heat for a further 20 minutes until it has reduced
by ¾.
1. Salt to taste.
2. Remove from the stove.
3. Allow the mixture to cool until it reaches room temperature and refrigerate.
Ingredients
1/4 cucumber, peeled and roughly chopped.
1/4 red pepper, deseeded and roughly chopped.
1kg ripe tomatoes, de cored and chopped into large pieces.
2 whole garlic cloves.
150ml extra virgin olive oil.
70ml balsamic/sherry vinegar.
200ml of cold water.
Salt to taste
1. Place all of the vegetables and garlic cloves into a large tupperware.
2. Add 100ml olive oil, vinegar and cold water into the mix.
3. Allow this mixture to marinate overnight.
Method
1. In small quantities blend all of the mix in a smoothie blender.
2. Whilst the mixture is blending slowly add the remaining olive oil.
3. Blend until the mixture is creamy in texture and orange in colour.
4. Season to taste.
5. Strain using a sieve.
6. Refrigerate for a minimum of two hours.
7. Serve cold and garnish with olive oil.
Roasted
cauliflower Serves 4
Method
1. In a large blender add half of each ingredient excluding the the olive oil and blend on high speed
until well blended and smooth (roughly 5 minutes)
2. Turn the speed on the blender to medium speed and while blending slowly add in the olive oil in
order to emulsify the mix
3. Once all the olive oil has been added, pass the mix through a fine sieve and into a separate
container and repeat the first, second and third step with the remaining half of the ingredients.
4. Mix both of the batches and taste for salt and vinegar, if you feel it needs more of either you are
welcome to add a touch more until you get the prefect taste.
5. Store in the fridge up to one week.
Chefs tip:
Ajo blanco is usually served cold, but here at The Paella Club we serve it warm by placing it in a
pitcher over a hot water bath. If placed directly on the heat you risk splitting the olive oil from the rest
of the soup!
Ingredients Escalivada Serves 4
Extra virgin olive oil
1 unit or 330g of eggplant.
5. Place tray into oven and roast
20g garlic (4 units).
Ingredients
4 whole shrimp
120g squid, cut in thin rings
120g of rice, preferably use the bomba variety, if not substitute it for any
risotto rice
1 slice of lemon rind
1 clove of garlic
half a teaspoon saffron powder
80g chopped white onion
80g chopped red peppers
80ml fresh tomato puree
¾ glass of dry white wine
500ml fish broth
1 tsp salt
30ml extra virgin olive oil
Method
Ingredients
rice paella
150g of squid, cut in small cubes
80g chopped white onion
120g of bomba rice, can be substituted
80g chopped red peppers
by any risotto rice.
80ml fresh tomato puree
1 slice of lemon rind
¾ glass of dry white wine
1 clove of garlic
500ml fish broth
half a teaspoon saffron powder
1 tsp squid ink
30ml extra virgin olive oil
50g chopped parsley
1 tsp salt
Method
Ingredients
½ leek
70g finely chopped onion
70g finely chopped carrot
100g wild mushrooms
80ml fresh tomato puree
¾ glass of red wine
120g of rice, preferably use the bomba variety, if not
substitute it for any risotto rice
500ml vegetable broth
30ml extra virgin olive oil
1tsp salt
5ml black truffle infused oil
Directions
1. Turn the paella pan onto a low/medium heat level.
2. Generously drizzle most of the olive oil into the pan saving a quarter for later.
3. Add the leek into the pan and sear until golden and softened
4. Remove the leek and save for later.
5. To begin the sofrito add a little more olive oil into the pan and place the finely
chopped carrot, spread evenly across pan.
6. To ensure the carrot reaches its correct caramelization point cook it until it shrinks
in size, turns brown in colour and is crispy in texture. This will take around 4/6
minutes.
7. Remove the carrot from the pan saving as much oil as possible.
8. Add in the finely chopped onion, cook until it is golden in colour.
9. Place the cooked carrot back into the onion and mix well, cook for a further 2
minutes.
10. Move all of the ingredients to the side of the pan, add a drop of olive oil into the
centre.
11. Place the wild mushrooms into the centre of the pan and cook for 2 minutes.
12. Mix all of the ingredients together.
13. Deglaze the pan with the red wine, when the alcohol has evaporated add in the
tomato puree and allow the mixture to reduce until it reaches a jam like texture. 2
minutes.
14. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, cook in
the sauce for 2 minutes.
15. Place the entirety of the vegetable broth into the pan, mix well and slowly so as not
to lose any from the sides, take the temperature up to a medium heat. Season to
taste.
16. Begin stirring the mixture by making small circular motions across the
circumference of the pan, bringing it into the centre and picking up any bits that
are stuck to the bottom. After four minutes of constant stirring the mixture will
become thick and gelatinous in texture, this indicates that the starch has been
successfully extracted, if the mixture has not reached this thickness continue
stirring it for a further 2 minutes.
17. Remove the spoon, using the handles keep the pan firmly on the stove top and
shake it slowly, do this for 60 seconds until the mixture is evenly spread out across
the pan.
18. In order to achieve the crispy layer of rice "socarrat" leave the pan on the stove on
a medium heat level, the smoke released from the centre of the pan will indicate
that the rice is caramelizing properly, when the smoke begins to smell like burnt
toast, turn the power off.
19. Place the seared leek very delicately on top of the rice, do not press any of the
ingredients into the rice or mix the rice anymore.
20. Cook the paella in the oven at 200 degrees celsius or 395 degrees fahrenheit for 15
minutes.
21. Drizzle truffle infused oil and serve.
Pork/chicken
and spring garlic
Serves 2
Ingredients
Method
1. Dry rub your meat using 0.5 tsp of the salt and the sweet paprika,
shake well in a bag or in a bowl until mixed well. Set to one side.
2. Turn the paella pan onto a low/medium heat level.
3. Generously drizzle most of the olive oil into the pan saving a quarter
for later.
4. Add the whole garlic clove and the sprig of chosen herb until they
both turn a golden color, remove both ingredients from the pan
setting the garlic clove to one side for later.
5. Sear the meat for 2 minutes on each side and remove.
6. To begin the sofrito add a little more olive oil into the pan, place in
the chopped onions and fry them until golden, at the same time
finely mince the garlic clove to add it into the onions.
7. Once the onions and garlic have reached the desired caramelization
set them aside in a corner of the pan.
8. Place the spring garlic into the centre of the pan, add a drizzle of
olive oil and cook them until they reach a charred colour, 2 to 4
minutes cooking time.
9. At this stage mix all of the vegetables together in the pan and
continue cooking them until they are dark in colour, constantly move
your ingredients around to evenly distribute the heat.
10. Move all of the ingredients to the side of the pan, add a drop of olive
oil into the centre.
11. Place the wild mushrooms into the centre of the pan and cook
for 2 minutes.
12. Mix all of the ingredients together.
13. Deglaze the pan with the red wine, when the alcohol has evaporated add in the tomato
puree and allow the mixture to reduce until it reaches a jam like texture. 2 minutes.
14. In order to bloom your spices make a small well in the centre of the mixture, add in a tbsp
of the olive oil and place the saffron powder and remainder of sweet paprika into it, the spices
will begin bubbling when they have reached bubbling point in the centre incorporate them
into the sofrito.
15. At this stage add in all of the rice ensuring it is fully mixed into the sofrito, cook in the sauce
for 2 minutes.
16. Place the entirety of the meat broth into the pan, mix well and slowly so as not to lose any
from the sides, take the temperature up to a medium heat. Season to taste.
17. Begin stirring the mixture by making small circular motions across the circumference of the
pan, bringing it into the centre and picking up any bits that are stuck to the bottom. After four
minutes of constant stirring the mixture will become thick and gelatinous in texture, this
indicates that the starch has been successfully extracted, if the mixture has not reached this
thickness continue stirring it for another two minutes.
18. Remove the spoon, using the handles keep the pan firmly on the stove top and shake it
slowly, do this for 60 seconds until the mixture is evenly spread out across the pan.
19. In order to achieve the crispy layer of rice "socarrat" leave the pan on the stove on a
medium heat level, the smoke released from the centre of the pan will indicate that the rice is
caramelizing properly, when the smoke begins to smell like burnt toast, turn the power off.
20. Place the meat very delicately on top of the rice, do not press any of the ingredients into
the rice or mix the rice anymore.
21. Cook the paella in the oven at 200 degrees celsius or 395 degrees fahrenheit for 15
minutes.
22. Drizzle olive oil and serve.
04
the pre-
desserts
Boozy
Granny
Smith
Ingredients
Method
Method
1. Begin by shaving the rind from all of the lemons, use
a vegetable peeler.
2. Mix the water, sugar and lemon rind in a deep
saucepan.
3. Bring the mixture to the boil.
4. Simmer the mixture on a low heat for 10/15 minutes.
5. Remove from the heat and strain the liquid.
6. Allow the mixture to cool to room temperature.
7. Add the tequila.
8. Freeze the mixture as it is for 12/15 hours.
9. Remove the mixture from the freezer allowing it to
soften slightly but not melt.
10. In sections place parts of the mixture into a smoothie
machine.
11. Blitz the mixture until it turns white in colour and
creamy in texture.
12. Place all of the mixture into a deep tupperware box.
13. Grate all of the lime zest into the sorbet and mix well
14. Freeze for a further 12 hours.
15. Scoop, grate lime zest on top and serve.
Sangria
Marinated
Watermelon
Quantity will depend on watermelon size
The Ingredients:
500 ml wine (red or white).
150 ml brandi.
150 ml orange juice.
50 ml lemon juice.
1/2 tbl spoon sugar.
1 cinnamon stick.
2 garlic cloves.
200g of seedless watermelon.
Method
Serving
In the desired serving dish, place two spoonfuls of the chocolate mouse, drizzle a little bit of olive
oil and finish with sea salt flakes. Finish it by garnishing it with any chopped candid nuts of your
choice.
Crema
catalana
Ingredients
550g whole milk
1 cinnamon stick
1 lemon
½ lemon rind, peeled
½ orange rind, peeled
54g egg yolks (2 egg yolks).
50g sugar
25g cornstarch
Flake or Maldon salt
Method
Born with the idea of providing people with the opportunity to learn, cook,
laugh, and meet individuals from around the world who share a common
passion for gastronomy, The Paella Club offers different culinary experiences,
all of which are truly hands-on cooking workshops.
@thepaellaclub
www.thepaellaclub.com