Paella La Rambla

October 21, 2010
0 Ratings
  • Serves 4
Author Notes

We're in Barcelona this week, enjoying sun, tapas and paella. We've loved walking along the 'street' to be in - La Rambla, and this paella is what it would look like where it a dish - colourful, a variety of ingredients and a pleasure to eat. Enjoy it on an autumn's day, with or without Sangria or a glass of cava —Kitchen Butterfly

What You'll Need
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large Spanish (red) onion, diced
  • 3 cloves of garlic, sliced thinly
  • A pinch of saffron threads (about 6 threads)
  • 12 Mussels, cleaned – broken and open ones discarded
  • 150g (about 8-10 ) fresh langoustines with their shells on, head and body separated
  • 150g chorizo, diced into chunks
  • 120g fresh squid rings, cut into chunks
  • 100g smooth tomato sauce or passata
  • 1 tablespoon red Piquillo peppers, chopped (or roasted red peppers)
  • 400g paella rice (or flat, short grained risotto rice)
  • 3 - 4 tablespoons of frozen peas
  • Salt and cayenne/aleppo/chilli pepper, to taste
  1. Make a shellfish stock by heating up 1 tablespoon of butter and 1 tablespoon of oil. Add half of the chopped onions, half of the sliced garlic and fry for a couple of minutes. Add the langoustine heads, some salt and chilli powder. Stir about for a couple of minutes then add the mussels and about 3/4s of a litre of water. Cover the pan/pot and let cook for 5 -6 minutes till the mussels open up - discard the mussels which haven’t opened - adjust seasoning too. Remove from the heat and add the saffron to it. Set aside.
  2. In a shallow frying pan/paella pan, put the rest of the butter and oil. Stir together and once the butter is melted, add the remaining diced onions and chorizo. Stir around till the spices are coaxed out of the chorizo into the oil, and it turns a vibrant orange.
  3. Add the rest of the garlic slices and the squid chunks, stir and let cook for a couple of minutes.
  4. Add the tomato sauce and the piquillo peppers. Stir around and let simmer for about 5 minutes. Then add half of the hot saffron stock to the pan with the mussels, shells and all, and the langoustine heads. Let simmer a couple of minutes.
  5. Stir again and sprinkle the rice around the pan. Let cook for a few minutes and then stir around a couple of times. Cover with a tight fitting lid and simmer on low heat for 15 minutes till the rice is soft.
  6. Add the langoustine bodies and drizzle half of the remaining stock around the pan, replace the lid and let cook for 5 – 7 minutes.
  7. Finally sprinkle over the frozen peas and the remainder of the stock. Let cook another 5 minutes.
  8. Take off the heat and leave covered with a tea towel for 10 – 15 minutes so the flavours marry, the rice absorbs the liquids and it all melds together.

See what other Food52ers are saying.

  • gingerroot
  • wssmom
  • luvcookbooks
  • Kitchen Butterfly
    Kitchen Butterfly
  • pierino
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

9 Reviews

gingerroot May 5, 2011
YUM! This sounds amazing!
wssmom May 4, 2011
I missed this on the first go-round, wow!!!
luvcookbooks November 8, 2010
we gently reheated the leftovers last night. I think I might cook the mussels last minute with the shrimp (or langoustines) next time. Dreaming of making stock with the shrimp shells, since they didn't have heads. This will be a nice dish for a small dinner party. I wonder if I need a paella dish for Christmas.
Kitchen B. November 11, 2010
:-). If you ever get the shrimp heads, here's a tip. Make the stock as directed, then when ready, blitz the cooked heads and the liquids till smooothish...Then strain (critical step) and pass through a sieve. You'll have a concentrated seafood stock. Whatever you do, don't make the same mistake I did the first time I pureed shrimp heads - I didn't pass the mixture through a sieve and ended up with super grainy soup. Not recommended. Thanks for testing it again. I appreciate it.
luvcookbooks November 11, 2010
kitchen butterfly, this is such a great mini cooking class for me. today i am making the rabbit paella (got duck confit yesterday) but will return to this recipe and try it again. BTW, what do you recommend for a paella pan? now i am a big paella fan, and a fan needs a pan, I think... will add to xmas list.
luvcookbooks November 6, 2010
Although I had to substitute large shrimp (about 12 to the pound) for fresh langoustines, the Paella la Rambla still made me feel as if I had taken a trip to Spain. There were the mussels, squid rings and shrimp, the chorizo, the Bomba rice and saffron … there was the metric system language that bade me use 400 g of rice. The chili pepper made the whole dish dance in the mouth, even though it was full of protein, butter and olive oil. A hit, Kitchen Butterfly!
luvcookbooks November 4, 2010
am testing this tonight, will still send review to ediitors at food52, if not able to add to picks will post in comments
looks great
somewhat challenged in the langoustine dept but think all other materials will be available
citarella's later today!!
Kitchen B. November 4, 2010
Thanks luvcookbooks. I think shrimps would work as well.
pierino September 20, 2012
True langoustine are virtually impossible to find stateside. But depending on where you live I think spot prawns make a good substitute. And when you find them they are still alive.