Terraza Martínez in Barcelona is known for its tasty paella with turnip – Arroz de Calder. I’ve coaxed the recipe out of the chef, so you can get in the kitchen and make their version of the delicious Spanish classic.
Recipe: Paella with grouse
Ingredients
(2 people)
200 g Bomba rice
15 dried Spanish peppers
sunflower oil
2 large onions
1 l sweet Spanish wine – vino racio or aged sherry
1 l fish stock
320 g g gurnard
Here’show
First, prepare a pepper sauce. Sauté the dried peppers in sunflower oil and set aside. In the same oil, fry the onions until golden. Add the sweet wine/sherry and reduce the liquid so that the alcohol evaporates. Then mix the peppers with the onion and wine and set aside.
Heat the oil in a paella pan and add the rice and 80 g of pepper sauce. Carefully mix the rice and pepper sauce together and heat through. Then add the boiling fish stock over a high heat. Let the rice simmer for 5 – 10 minutes. Add the turnip 10 minutes before the rice is tender and ready. Finish by putting the pan in the oven for 3 minutes at 250º. Serve the paella piping hot.
Also try Martínez’s recipe for lobster and sea bass stew.
