Paella & Spearfishing

INSTRUCTIONS

Paella & Spearfishing Instructions:

Method:

• Sear a rabbit liver on high heat with salt and oil for 30 seconds per side. Remove from heat.

• Add rabbit livers, along with the following ingredients, into a blender: 4 cloves garlic, big pinch of saffron, ¼ cup chopped parsley, pinch of salt, ¼ cup seafood stock. Blend it all until smooth.

• Cut ½ pound of rabbit meat into thick slices, season with salt and fry in a large high-heat frying pan.

• Cut half of a cuttlefish into thick slices, and add to the same pan and fry both meats for a few minutes.

• Cut 300 grams octopus tentacles into ¼ inch thick slices, and add those to the pan.

• Add the blended saffron mixture, and cook with the proteins until fragrant and combined, about 30 seconds.

• Add mussels and clams, about half a pound of each

• Add 2 cups paella rice (la bomba, arroz or arborio)

• Add 500 ml paella stock (see recipe attached) and bring to a boil

• Simmer, in a large frying pan, uncovered, for about 15-20 minutes

Paella stock:

• Note: This will yield more stock than you need. Don’t try to make a small amount of stock – with your extra stock you can make soup, freeze it for later use, give it to your neighbour.

• Put the following ingredients into a large pot, cover with water, bring to a boil and then simmer for 1.5 hours.

• 2 lbs ling cod or rock fish bones & heads well washed and gills removed

• 2 lbs of crustaceans heads and shells (lobster, prawn, crab etc..)

• 1 head garlic cut in half

• 2 cups crushed tomatoes

• 4 fresh tomatoes, roughly chopped

• 2 sticks (not heads) celery, roughly chopped

• 2 white onions, peeled and roughly chopped

• 2 cups white wine

• 10 sprigs fresh thyme

• 2 fresh bay leaves