La Tasca Paella Mixta Recipe
With La Tasca’s award-winning Head of Food Development, Glenn Evans
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. We make our paella using an easy-to-cook tomato sauce from scratch called a sofrito. This can be used in other dishes such as Albondigas and is 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
1. In a heavy based pan, over a medium heat add the oil, garlic puree & diced onion. Begin to cook without colouring until the onion has softened.
2. Once the onion has softened add the white wine & simmer.
3. When the white wine has reduced by half, add the tomatoes & stock. Bring to a slow simmer & cook for 5 minutes.
4. Season with salt, pepper & sugar. Taste & adjust if needed before taking off the heat.
5. Once cooled, transfer to an airtight container or kiln jar & 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
125g Bomba rice (or short grain rice)
Pinch of saffron
200ml of stock (Chicken or fish)
200g of our sofrito
15 fine green beans, halved
Salt and pepper
Half a lemon cut into wedges
1. In a large pan over a moderate heat add the oil, diced chicken, onions & peppers – begin to brown.
2. Once the chicken has browned add the prawns, squid rings & mussels.
3. Once the prawns are pink add the Bomba rice, saffron & stock to the pan & 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 & green beans while stirring the rice. Leave to cook for a further few minutes until the rice begins to stick to the bottom of the pan (Socarrat) & the green beans/peas are a vibrant green.
5. Once the rice has absorbed most of the sofrito & has formed a caramelised crust on the bottom of the pan, taste to see if the rice is cooked (should be tender & Al dente, not mushy) season with salt & pepper if necessary – serve immediately with lemon wedges.
Top tip – once the rice has been added to the paella pan, limit how often you stir the paella… if stirred too much the rice will break up & become mushy.