9 January 2014

How to make an original "Suquet de Peix" or "Zarzuela" paella recipe from Valencia, Spain


How to make an original SUQUET DE PEIX paella from Valencia, Spain

Original Paella RECIPE "SUQUET DE PEIX", is a typical dish of fishermen of the Valencian coast. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared ​​from the best and most valued fishes: monkfish, gilt head bream or grouper. We have opted for the monkfish accompanied by cuttlefish, prawns, langoustines and mussels. Pay attention to potatos, they eat treading them with a fork along with the broth of the stew ... delicious! Definitely our favorite potato!, We also suggest a good bread, scrumptious!.
It's easy to make and it's delicious. Enjoy it and tell us your experience!!




  • Preparatión time: 15 minutos
  • Cooking time: 55minutos
  • People: 4 dinners





INGREDIENTS AND PROPORTIONS


By way of guidance the paella exposed is 4 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger: 


    suquet de peix www.originalpaella.com
  • 4 ud. Monkfish tails 
  • 6 ud. Prawns 
  • 6 ud. Langoustines 
  • 300 g / 10,58 oz Cuttlefish 
  • 250 g / 8,82 oz Mussels 
  • 3/4 Potatoes 
  • 8 tablespoonful oil 
  • 700 mL fish broth 
  • 50 g / 1,76 oz Almonds 
  • 3 Garlic cloves 
  • ½ Slice of bread 
  • 2 tablespoonful paprika 
  • A pinch of saffron otherwise saffron dye 
  • Salt, pepper, a little tablespoonful cinnamon and 4 cloves



suquet de peix zarzuela www.originalpaella.comTime:
















Technical Equipment


 

 suquet de peix zarzuela www.originalpaella.comA) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)

2.Double ring burner

3. Tripod
4. Butane cylinder



More information assembly HERE

BUY PAELLA KIT HERE


suquet de peix zarzuela www.originalpaella.comB) It can also be used with a fire protected 















Preparations:


suquet de peix zarzuela www.originalpaella.com"Suquet de peix" or "Zarzuela" is a stew of different fish on a light sauce. There are some guidelines to prepare, but there are no rigid rules about the fish used. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared ​​from the best and most valued fishes: monkfish, gilt head bream or grouper. 

We will use monkfish tails, cuttlefish, mussels, prawns, langoustines and potatoes.

To make the chopped we use garlic, almonds and bread.

And as spices paprika, cinnamon, cloves, pepper and a pinch of saffron.








READY, SET, GO!




suquet de peix zarzuela www.originalpaella.com
In a deep enameled pan with olive oil, fry all the ingredients for the chopped except the garlics for 2-3 minutes until get brown.







In a mortar, chop the 3 cloves of garlic, when the almonds and the bread get brown, pass them to the mortar pounding to a paste. We Keep it.
















KEEP FRYING



In the same oil add the cuttlefish to fry for 4-5 minutes. Once the cuttlefish get brown add fish broth previously prepared.



For broth we used: 1/2 kg of rock fish and a large head of monkfish and grouper. Simmer gently for 45 minutes to 1 hour and after this time, strain the broth and keep.








ADD POTATOES AND PAPRIKA


Stir and add the peeled and sliced potatoes ​​about half a centimeter.










Fry the paprika in another pan for a few seconds. Care, paprika burns easily. Add to broth. Alternatively you can fry the paprika with the cuttlefish. Fry it seconds before adding the broth.





























ADD CHOPPED AND SEASON


When the broth begins to boil incorporate the chopped that we have kept in the mortar and stir well.







Then the cinnamon, cloves, saffron and pepper is added, the latter is left to diner's taste.Cook about 10/12 minutes










ADD MONKFISH AND SHELLFISF



Below place the monkfish tails. Sauté everything and move with a wooden spoon.





After 7/8 minutes add prawns, langoustines and mussels. Cooking is allowed to simmer until the sauce is reduced and everything is cooked through, about 15 minutes










READY TO EAT!! DELICIOUS!!


Let rest and it can be served in the same pan or individual plates. Pay attention to potatos, they eat treading them with a fork along with the broth of the stew ... delicious! Definitely our favorite potato!, We also suggest a good bread, scrumptious!

1 comment:

  1. First paella hardly ever goes perfect. We are here to help you, If you have questions you can ask us.
    La primera paella casi nunca sale perfecta, nosotros estamos aquí para ayudarte, si tienes dudas pregúntame.
    La première paella presque jamais va tres bien, nous sommes ici pour vous aider, si vous avez des questions me demander.

    ReplyDelete

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