Photos of Paella by Mario
‘PAELLA’ – Our outrageous take on a Spanish classic.
I’m sure you have eaten or heard about Paella and this recipe is my combination of the Paella and pasta, a Spanish classic with a twist! Now, a traditional Paella is cooked with rabbit, chicken and occasionally duck meat, and obviously short grain rice. I’m using different ingredients, but at the same time I’m staying within the frames of a traditional recipe, so the end result is not far from the original one.
Also, as I have a lot of love and passion for all things Spanish, I didn’t want to upset the Spaniards by calling my Paella-style dish a traditional Paella, simply because it is not – it’s my take on it, a variation of a classic. Therefore I came up with this twisted name ‘Pastella’. This recipe is very interesting, colourful & delicious.
Prep time: 20 minutes
Cook time: 60 minutes
Total time: 1 hour 20 minutes
Recipe by Mario
- 150 g linguine pasta
- 50 ml olive oil
- 3 garlic cloves, finely chopped
- 1 onion, finely diced
- 150 g Chorizo, diced
- 2 chicken tighs
- 2 rabbit legs
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 1 tsp Pimenton de la Vera Dulce (Spanish sweet smoked paprika)
- 50 ml dry white wine
- 200 ml chicken and rabbit stock
- 200 g Our Tomato Sauce (Click here for the recipe)
- 1 stalk of rosemary
- 150 g green beans, both ends cut off and cut in half
- Sea Salt
- Freshly cracked black pepper
- Small bunch of parsley for garnish, off the stalk
- Lemon, cut into wedges
- Firstly, take the chicken and rabbit meat off of the bone, dice the meat and set aside.
- Put the bones in a pot with 1 litre of water and cook on a high heat until reduced by half. Strain the stock into a container, set it aside and discard the bones.
- While the stock is cooking, take a large pan (ideally paella pan) and cook garlic and onion with olive oil on a medium heat for a few minutes until soft, then add Chorizo, chicken and rabbit meat, cook for about 10 minutes.
- When the meat is nicely brown, add peppers and Spanish smoked paprika, cook until soft, then splash in the white wine.
- Once the wine has reduced by half, add chicken stock, Our Tomato Sauce and rosemary, season with salt and pepper and cook for about 20 – 25 minutes.
- In the meantime, boil 2 litres of water in a pan, season with a pinch of salt and cook Linguine pasta till al dente. When ready, strain and set aside.
- At the end, add Linguine pasta along with the green beans, stir it all together and let it cook for a few more minutes.
- When ready to serve, sprinkle parsley on top of the Pastella, place it in the middle of the table with lemon wedges on the side, gather everyone and enjoy. ¡Que aproveche!
When cooking pasta, don’t cool it down under running cold water, it should be ready just about when the sauce will be.
In this recipe you’ve also cooked a chicken & rabbit stock. Don’t add any vegetables to the stock, just bones, keep it simple. Also, not all of the stock is used in this recipe, so my suggestion is to freeze whatever’s left. For this you can use ice cube trays – once frozen, keep the cubes in a container for future use in another delicious recipe.
Rosemary stalk is just for the flavour, you can remove it from the Pastella before serving.
Optional ingredient: Pinch of saffron soaked in 1 tbsp of hot water. It will give the Pastella a deeper red colour, as well as a bit more depth to the flavour. You can add it when adding chicken stock and Our Tomato Sauce.