Please share this with someone who loves paella!
Pete’s Paella Recipe
- A good stock - paella is primarily a rice dish and rice doesn’t have a lot of flavour. If you use a stock cube, that’s what the paella will taste of.
- Don’t stir - the difference between paella and risotto is cheese and starch, to release the starch you stir risotto The texture of paella is different so, after the initial quick stir, leave it to cook slowly. That is why they use a wide shallow pan.
- Use good quality fish and seafood - kind of obvious but you don’t actually need a lot of seafood so buy good stuff from the fish monger, it really makes a lot of difference. The fish monger in Begur is excellent.
- peel and grate the carrot
- peel and chop the onions into small pieces
- chop the peppers into slices, getting rid of the core
- clean and cut the squid into rings and the tentacles into small pieces
- clean the mussels and clams and remove the beards
- Chop the tuna into cubes that are about 1 inch squares
- Heat some oil in the paella and add the onions peppers and stir - cook for about 5 minutes until it starts to soften
- add the squid and shallow from for a couple of minutes
- add the rice and grated carrot and more oil if needed, you want to fry the uncooked rice for a couple of minutes, while stiring so it doesn’t stick.
- add some of the stock from the saucepan and the turmeric or safron, enough to cover all the rice, I usually add about half of what was in the pan
- Lower the heat and spread rice so it is equally spread over the paella pan, on a barbecue I would raise the level above the fire here. No more stirring from this point!
- After it has cooked for about 5 minutes, start placing the tuna chunks around the pan and arranging the mussels and clams. I like to arrange the mussels, hinge down in a circle and arrange the other stuff around them.
- about 5 minutes later put the large prawns on in a circle, all facing the same way.
- The prawns and tuna will need to be turned once to make sure they are cooked both sides, so lift occasionally and flip them when needed.
- As the rice cooks, you can move the pan, and shake the pan (use a tea towel as paella handles get hot), but remember, no stiring! If you get a bit of burning on the bottom, lower the heat and don’t panic, the burnt bits are many people’s favourite.
- When the rice is nearly done, turn off the heat, sprinkle on some olives and the small cooked prawns you put aside after peeling them for the stock. Cover with a tea towel and leave to sit for 5 minutes while you reward yourself with a glass of wine.
We have some last minute availability in both villas in May and June, If you book with 4 weeks of the first day of your booking we offer a 10% discount, within 2 weeks, the discount is 20%!
You can check what is available here
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We have one week left in the Summer holidays at Villa Sa Riera and it is over the bank holiday weekend. From the 26th August for a week we are offering Villa Sa Riera to our blog and Facebook followers with a 50% discount! That is from €4,900 to €2,450 for a beautiful 6 bedroom, 5 bathroom villa which sleeps up to 13 comfortably making it perfect for two or even three families.
We have lots of new photos of the inside of the Villa now that the final pieces of furniture and wall decor are in place. We have also redone the Video with some newer footage. You can see more at www.villasariera.com
We have been in Villa Sa Riera enjoying the outdoor Teppanyaki hot plate and thought it may help future guests if we wrote a quick blog post with instructions on how to use it.
It is as easy to use as a regular barbecue but, like an ordinary kettle barbecue, will get hot around the edges so please warn little ones to keep away when it is hot. To use it, just light a fire inside it.
We are having a wonderful holiday in Villa Sa Riera, the sun is shining, the outdoor Tappenyaki hot plate is getting lots of action and all the kids are having a great time.
We still have two weeks free in the Summer holidays from the 19th August to the 2nd September and we are going to give a 20% discount for one of the weeks or a 30% if you take them both. The usual price is €4,900 per week so the new discounted price is €3920 for one of the them or €3430 per week if you take both. Don't forget the villa has 6 bedrooms and 5 bathrooms and sleeps 13 so is perfect for two or even three families.
For more info on Villa Sa Riera please take a look at our website www.villasariera.com
Peter and Claudia
Montse is a great friend of the Blandfords and one of the best cooks we know, she specialises in delicious Spanish and Catalan food.
Montse has run a very popular pop up restaurant in Farnham for several years and has built up a huge local following with the pop up events selling out often within hours of being announced. Montse's mother, Fina, ran a very popular restaurant in Playa de Pals for 3 decades and her passion for only using the best local ingredients to produce wonderful wholesome food has fed through to Montse.
We are very fortunate that Montse spends most of the Summer in Begur and will be available for catering for our guests if they require it. If you are interested in having a fantastic lunch or supper cooked while you are in Begur, we can assure you that you will not be disappointed. Montse will know exactly where to find the best and freshest ingredients and will cook them to perfection.
Try the paella, pork cheeks, local lamb, whole local roasted fish, sea food platters, even a wholesome children's menu, they will all be amazing, and all in the comfort of your home for the week.
This is just a taster of what Montse can provide, the best thing to do is give her a call (+44 7821 910502) or send her an email and she will discuss your requirements. Montse will be staying next door to Villa Sa Riera so she can pop over and discuss meal plans with you if you prefer.