Barcelona Paella

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Barcelona Paella



  • 500 g Onion
  • 100 g Garlic
  • 100 g Celery
  • 300 g Carrots
  • 10 g Sweet paprika
  • 300 g Tomatoes
  • 1 kg Shell from shrimps, prawn, shellfish or fished of rock
  • 100 ml Brandy


  • 300 g Onion
  • 150 g Red peppers
  • 150 g Green peppers
  • 300 g Tomatoes
  • 1 kg Squid
  • 3 g Food colouring or saffron
  • 150 g Peas
  • 4 Sea crabs
  • 8 Mussels
  • 16 Clams
  • 8 Shrimps
  • 400 g Rice


  • 100 g Almonds
  • 100 g Garlic
  • 50 g Parsley
  • 150 g Dry bread
  • 200 ml Olive oil
Serves 4.

Chef Juan Camero with Cent Onze in Barcelona not only showed me how to make his mother’s incredible Paella dish, he gave me the recipe! There are two secrets, he says, to really great Paella. The Picada and the shellfish in the broth. To see how to prepare, click here…

First we will do a broth of fish.

For it, we need the following ingredients: onion, garlic, celery, carrot, tomatoes, sweet paprika, brandy, fished of rock and the heads of the shrimps or shellfish. We warm the pot to strong fire, add the shellfish, then little by little the onion, celery, carrot, tomatoes, sweet paprika.

Flambé and we add water. For our picada we fry the almonds, garlic, bread and parsley in oil and it we crush. Then we cut the onions, the peppers, the garlic, the squids and the tomatoes, all in fine cube.

The first step is to fry the sea crabs and the shrimps in the paella pan. Then, we removed the crabs and the shrimp and in the same oil we add the squids cut in small cube. Cook during 15 minutes to slow fire and then add the onions, the pepper, peas ect.

Continue cooking during 20 minutes. Strain the fish broth; add the rice, colouring and the broth. Cook during 15 minutes, adding the mussels, clams, sea crabs and shrimps and picada, and 5 minutes more end enjoy your typical Spanish Paella.

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