Fish side dish (as a starter plate)
- Alternatively, a risotto variety e.g. Vialone or Arborio
- 3 tablespoon Olive oil
- 1 piece Shallots
- 1 piece Cloves of garlic (black or white)
- 100 ml White wine
- 1 piece Lemon (just the juice)
- 700 ml Fish stock (hot)
- 8 g Original Spanish sepia ink CALAMAR
- Salt pepper
- 2 piece Butter (diced ice cold to thicken)
- 2 piece Chopped flat leaf parsley or garden chives
- 2 piece Cooked prawns (I calculate 3 pieces per person)
- 2 tablespoon Olive oil
- 2 tablespoon Fresh garlic
- 1 Tablespoon (level) Smoked paprika HOT
- 1 Teaspoon (level) Alternatively, I also like to use Espelette pepper
My journey starts in northern Spain
- I start exactly in Catalonia. It is located in the northeast of Spain. The entire region of Catalonia is one of the most reflective and attractive destinations on the Spanish mainland as it is very easy to reach by car. In addition to a beach holiday and hiking, the Spanish mainland also offers the possibility of taking a holiday by ship.
- Attractions are the beautiful beaches on the Mediterranean Sea, which have received multiple awards, especially for the purity of the water. Cities like Barcelona, Tarragona or Girona are perfect for day trips by car. Diverse mountain landscapes such as the Pyrenees (think of the Way of St. James here) even offer the opportunity to go skiing in winter.
- In the northeast is the province of Girona with one of the most beautiful coastlines on the Spanish Mediterranean, the Costa Brava. The top destination for a city trip is the city of Barcelona in the province of Barcelona of the same name. In the south of Catalonia is the province of Tarragona with the beaches and resorts on the Costa Dorada. In the northwest lies the province of Lleida with a national park in the Pyrenees and charming villages in the mountains. But all directions also offer a culinary adventure trip. This culinary trip around the world begins with a recipe from the G I R O N A region.
- You start by heating olive oil in a saucepan. Peel the shallots, dice finely and then add. Now the heat is reduced first. The shallot cubes with the garlic that you have diced and roast the rice.
- Deglaze with white wine and reduce. As soon as the white wine has completely evaporated, add the previously heated and hot fish stock while stirring constantly. Vigorously stir in the contents of the ink bags with a wooden spoon (work well and stir into the rice). Now cook the rice for 15-18 minutes, stirring occasionally so that nothing starts to stick. The rice should have a light, creamy consistency towards the end of the cooking time.
- In the next step, prepare the prawns. Remove bowel if necessary and cook with fresh lemon and a glass of water for 2-3 minutes. Then finalize it in a frying pan, ready to eat. I use olive oil, garlic and smoked paprika powder for this. By cutting a butterfly, I make sure that the prawns have a straight roasting surface in the main meat portion. Fry short and strong on all sides. Take out and drizzle with lemon. Leave the oil in the pan to serve on the plate afterwards.
- Remove the rice from the heat and season with a little black salt and pepper. If you like, you can stir in the butter cubes and parsley into the rice before serving and then drizzle it with lemon juice.
- Arrange the sepia rice on preheated plates and finish with lemon zest. Trap prawns and olive oil - serve with e.g. a small salad fresh from the garden.
- The "Paella Negra", known to many from holidays, is prepared in the same way. You just add a few more ingredients to = onion; Pointed peppers in cubes; chopped tomatoes and the absolute must - d o p p e l t e amount of garlic. A "paella negra", like any other paella, is not stirred. Due to the particularly flat shape of a paella pan, this is unnecessary because the added liquid boils off much faster. Ultimately, however, a paella is much drier than a sepia rice.