Darina Allen: How to make Spanish paella, inspired by my trip to Valencia

Darina Allen gives us a taste of her Spanish getaway

In Spain, one can buy a gas ring specially for cooking paella for a picnic, how wonderful would that be?

I'm loving València, my very first visit. The main purpose of this particular trip is to visit the Todolí Citrus Foundation (more later), about an hour outside the city on Saturday next, but I’ve decided to add on a few days to explore València and the surrounding area.

What a city, one of the oldest in Spain, it was founded by the Romans in 138BC and has over 2,100 years of exciting history, heavily influenced by Islamic and Christian rule. The 15th century was the Golden Age, a period of intense economic and artistic splendour, the beautiful Silk Exchange dates back to then, Longa de la Seda — a must visit, as is the awe-inspiring futuristic City of Arts and Sciences, designed by Santiago Calatrava and Félix Candela.

València is one of the largest and best-preserved historic centres in Europe, a maze of narrow, leafy cobblestone streets with hidden plazas and stunningly beautiful architectural masterpieces with huge entrances and courtyards.

Our hotel, The Cato, in the old town is built on the remains of the Roman walls. The beautiful València Cathedral, a mix of Gothic, Romanesque, and Basque styles, is around the corner, one of over 40 prominent churches in the city, many built after the Christian conquest on the sites of former mosques. When you’ve got your fill of culture, don’t miss the Mercat Central, one of the largest fresh produce markets in Europe, covering over 8,000 sq ft and housing 400-plus stalls.

The magnificent central dome floods the interior with natural light. It’s a masterpiece of València modernism, completed in 1928. There are an estimated 17 municipal markets in València. I managed to visit three and also loved the Ruzafa Market, particularly good for high quality organic produce. Loved eating in the little market café where the stallholders have a hearty breakfast, many start with a glass of red wine, a little plate of olives, a pickled chilli and roasted peanuts, pan con tomate, grilled bread, crushed tomato, and slivers of jamon.

The Rojas Clemente Market is much smaller but super chic, full of fresh produce, artisan cheeses, cured meats, butcher shops, as ever, selling every part of the animal from snout to tail, dry-aged beef and cattle hooves, all ready to be transformed into hearty Spanish dishes.

The fish market has a mesmerising catch of really fresh produce, octopus, cuttlefish, squid, round and flat fish, sardines, tuna, gurnard, huge red prawns, langoustines, tiger shrimps, scallops, oysters, cañaillas (sea snails, purple or spiny dye-murex).

We searched for Rossmore native oysters from Cork Harbour, which the Spaniards prize highly. Many stalls open oysters, scallops, sea urchins, and razor clams to eat on the spot with a glass of white wine or fino.

The Spaniards love to buy already roasted vegetables at the market, several stalls sell thick slices of pumpkin roasted in a wood burning oven with roasted seeds in the centre, roast onions, sweet potatoes, artichokes, apples, and pears, all ready to take home to enjoy. I longed to be able to chat to the stallholders to get a deeper understanding of the ingredients but my Spanish is dismal, although I can read a menu in virtually every language!

Be sure to buy some produce at the markets, don’t just take photos. Bacalao, salt cod in its many iterations, is also a perennial favourite, as is bottarga (cured mullet roe).

I bought some and also little shreds of bacalao called bolsitas ingles to scatter over salads, some crispy cod skin (piel de bacalao) and cortezas (a Spanish snack made from pork rind). Not a scrap of the fish is wasted, not even the bones which are used to add body and soul to stocks, soups and many dishes.

We drove out through the national park to El Palmar to see the rice paddies. València is the paella capital of Spain, so many versions, some with a mixture of meat and shellfish, others with game e.g. rabbit, chicken and artichoke, which we greatly enjoyed at Ca Pepico in Meliana.

The rice paddies are empty at this time of the year but one can still take a boat trip through the rivers, dunes, and lakes. We found a traditional bakery called Horno Heladeria that also served the famous rice drink, horchata and fartons, the long, sweet breadsticks to use as dips.

They also sold several local pastries including coca de pasas y nueces which I have since made at home,; it looks like a flat plop but tastes delicious. There are also a few examples of the traditional whitewashed barracas, steep thatched reed straw houses in the area of El Palmar.

We ate lots of delicious things in many Valèncian cafés, tapas bars and restaurants and my new obsession is sepia (cuttlefish). Look out for it in the English Market or at Ballycotton Seafood. Love it dipped in a tempura batter or drizzled with aioli. Here’s the recipe for the coca de pasas y nueces which wins no prizes for elegance but tastes delicious. Also, a recipe for pan con tomate, my favourite Spanish breakfast and super easy to make while you’re still half-awake in the morning.

Pan con Tomate (Grilled Bread with Tomatoes)

recipe by:Darina Allen

The first of the new season Valèncian tomatoes were piled up in the markets – pan con tomate is at its very best when tomatoes are super ripe and intensely flavoured at the end of summer.

Servings

1

Preparation Time

 5 mins

Cooking Time

 5 mins

Total Time

 10 mins

Course

 Side

Ingredients

• 2 slices of best quality white bread, sliced 1cm thick

• 1 garlic clove, cut in half

• 2 medium, very ripe tomatoes (1 tomato per slice of bread) or 1 large Spanish heirloom tomato

• flaky sea salt and freshly ground black pepper

• Spanish extra virgin olive oil

• slivers of jamón (Spanish cured ham) (optional)

Method

1. Toast the bread. Rub with the cut half clove of garlic while still warm.

2. Grate the tomato down to its skin on the large side of an old-fashioned box grater. Season with flaky sea salt, freshly ground black pepper and a drizzle of the best extra virgin olive oil you can find.

3. Spread on the warm bread. Delicious as it is but even better with a few slivers of jamón on top.

4. Eat immediately.

Paella

recipe by:Darina Allen

In Spain, one can buy a gas ring specially for cooking paella for a picnic, how wonderful would that be? This is just one of the myriads of paella recipes – great for a party.

Servings

10

Cooking Time

 40 mins

Total Time

 40 mins

Course

 Side

Ingredients

• 6 tbsp approximately of extra virgin olive oil

• 2 large onions, chopped

• 1 large green pepper, cut into 1cm cubes

• 1 large red pepper, cut into 1cm cubes

• 8 cloves garlic, sliced

• 1 free-range organic chicken, jointed and cut into smallish pieces

• 225g organic streaky pork, cut into cubes

• salt and freshly ground pepper

• 1 tsp saffron

• 1kg paella rice (calasparra or acquerello) approximately (generous ½ cup per person)

• 1.8 – 2.4 litres homemade chicken stock (use more if needed)

• 1 chorizo sausage, sliced

• 450g frozen peas

• 450g mussels in shells

• 12 prawns in shells

• To garnish

• 4 very ripe tomatoes

• flat parsley sprigs and coarsely chopped chives

• paella pan, 46cm approximately

Method

1. Put lots of olive oil in the paella pan. Add the pork and cook for a few minutes until the fat begins to run.

2. Add the garlic, onions and peppers. Cook for 4-5 minutes, then add the chicken. Season with salt and freshly ground pepper. Then add the sliced chorizo.

3. Sauté for 15 minutes, soak a teaspoon of saffron in a cup of warm chicken stock and stir around.

4. Add to the pan. Add the rice. Add stock to almost cover, stir to blend and then don’t stir again unless absolutely necessary. Add the peas.

5. Bring to the boil and simmer really gently for about 20 minutes until the meat is cooked.

6. About 5 minutes from the end of cooking, add the mussels and the prawns in their shells. Continue to cook until the mussels open and the prawns are cooked.

7. Stand over it and move the ingredients around a little.

8. Bring the paella pan to the table. Scatter with lots of flat parsley sprigs and some freshly chopped tomato and chives.

9. Serve immediately directly from the pan. The crispy rice bits on the bottom of the pan are the best!

Coca de Pasas y Nueces (Raisin and Walnut Cake)

recipe by:Darina Allen

A specialty of València, not sure what the Horno Heladeria recipe is but we tried this version and another without brandy and spice and they were both delicious – enjoy with a glass of sherry or a cup of tea….

Preparation Time

 50 mins

Cooking Time

 30 mins

Total Time

 1 hours 20 mins

Course

 Baking

Ingredients

• 80g milk

• 80g water

• 25g fresh yeast

• 30g honey

• 2 eggs

• 35g sunflower oil

• 500g strong white flour

• 100-150g granulated sugar

• zest of 1 orange

• pinch of salt

• 1 tsp mixed spice (optional)

• 100g raisins

• 50g brandy

• 75g fresh walnuts, chopped

Method

1. Soak the raisins in the brandy overnight.

2. Next day, in a saucepan, gently warm the milk, water and honey. Transfer to a Pyrex jug and add the fresh yeast. Allow to sponge for 3-4 minutes until it appears active.

3. Whisk the eggs and oil in a separate bowl.

4. Add all the dry ingredients except the raisins, brandy and walnuts to a bowl.

5. Once the yeast is ready, mix all the wet ingredients with the dry ingredients to make a dough. Knead for 10 minutes, then add in the raisins, brandy and walnuts and knead gently to combine.

6. Pop into a clean bowl, cover and allow to rise in your kitchen until the dough has doubled in size.

7. ‘Knock back’ and divide into four portions (260-270g balls), allow to rest for 4-5 minutes. Shape into 15cm rounds x 1 1/2 cm thick approx. Transfer to a baking tray lined with parchment paper. (In Spain, the coca’s are baked on a disc of rice paper). Allow to prove for about an hour.

8. Preheat the oven to 170°C/Gas Mark 3.

9. When ready to bake, brush lightly with egg wash. Arrange 6-8 walnut halves on top, slightly pushed into the dough and sprinkle with granulated sugar.

10. Bake in the preheated oven for 25-30 minutes approx. until pale golden and slightly crunchy. Cool on a wire rack.

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• ourcommonknowledge.org

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• Published by Michael Joseph