José Andrés: Fish Paella

This paella dish by Spanish restaurateur and chef José Andrés "has all the flavor of the ocean," courtesy of mussels and shrimp.

This paella dish by Spanish restaurateur and chef José Andrés "has all the flavor of the ocean," courtesy of mussels and shrimp.

Read the transcript of this video
[MUSIC] One thing that works wonders. To make paella is what we're gonna call the sofrita. Even today we're gonna call it samora. Samora is these pepper that we call nuera. What you do is put them in hot water and here you have the peppers very soft. And we put them in a blender. The peppers are in You will peel the garlic. Imagine garlic is peeled, you will put it in. Imagine this onion is peeled, you will put it in. Imagine this onion is chopped, you will put it in. At the end, what you get is this paste. Can you see it? So, here is what I do. I call the fish Guy, and I asked him for a fish bone. Usually you need fish bones that are for white fish. Don't get sardines. We put all these ingredients. In this one we put some tomatoes, but the tomatoes whole. We put some black peppercorns. You can make the fishes stuff you want. But let's say for a moment you don't have bones. Fish bones. You don't have the chicken. Take a look at this. The mussel. Has all the flavor of the ocean. And what do you do? You get a pot. You put the mussels in. Like this. [NOISE] You can add some grape olive oil. I love to put little bit of olive oil. And you add some great water. Then you cover it. This boils up. The mussels release their juices, mixed with the water, all of the sudden you have the flavor of the ocean. In three seconds. And the mussels, you can use for whatever you want. In this case we're gonna use them for the paella. Yes? [APPLAUSE] So, you see the mussels? We strain the water, and this is pure flavor. You agree with me? [SOUND] And now with these mussels, only we need to make sure they are more or less cooled off. [SOUND] And we'll start cleaning them. And for this one, we are gonna make it very easy. We're gonna put the salmoura in the pan. [SOUND] You see? Can you listen to it? In this one, I'm gonna change the way. We're gonna put first the stone and after the rice. Then we're gonna put some morwong fish. I'll need some more oil. In this one we are gonna be right now adding the stock. One, two, and three. And right now this paella already It's boiling. When the stuff is heavily boiling, not before, you add the rice. Are you with me? Here, the mussels, we put that right now. But, what did I tell you with the paya before? Now we don't touch the fire again. So we put the mussels and here on top we put the shrimp. On top, know we don't touch it again. [APPLAUSE] [MUSIC] [BLANK_AUDIO]
Sponsored Stories
José Andrés: Fish Paella


Advertisement