Easy recipe suquet de peix
INGREDIENTS:
Step-by-step recipe
1.- Sofrito for the picada
In a deep enamelled casserole dish with olive oil, fry all the ingredients for the picada except the garlic for 2-3 minutes until golden brown.
2.- Chop the garlic
Chop the 3 cloves of garlic in a mortar and pestle. When the almonds and bread are golden brown, add them to the pestle and mortar, crushing until you obtain a paste. Set aside.
3.- Fry the cuttlefish
In the oil used for this frying, add the cuttlefish and fry for 4-5 minutes.
4.- Add the fish stock
When the cuttlefish is golden brown, add the previously prepared fish stock. For the stock we have used: ½ kg of rock fish and a large head of monkfish and grouper. Simmer for 45 minutes to 1 hour and after this time, strain the stock and set aside.
5.- Add the potatoes
Stir and add the potatoes, peeled and cut into slices of approximately half a centimetre.
6.- Fry the paprika
Fry the paprika in a separate pan for a few seconds. Be careful, the paprika burns easily. Add to the broth. Alternatively, the paprika can be fried together with the cuttlefish for a few seconds before adding the stock.
7.- Add the mince
When the stock begins to boil, add the minced meat that has been set aside in the mortar and stir well.
8.- Add the cinnamon.
Then add the cinnamon, cloves, saffron and pepper, the latter to taste. Leave to boil for 10/12 minutes.
9.- Add the monkfish tails
Next add the monkfish tails. Sauté everything, stirring with a wooden spoon.
10.- Add the prawns and COOK!
After 7/8 minutes add the prawns, langoustines and mussels. Leave to cook, over a low heat, until the sauce is reduced and everything is well cooked, approximately 15 minutes.
EAT!
Leave to rest and serve either in the same casserole dish or on individual plates.
Javier Baixauli
Our CEO and founder, Javier Baixauli, naturally, is a huge paella lover. In this recipe, he demonstrates his love for all things paella and rice. With over 20 years in the world of rice and hospitality, he combines his love for paella with the experience of hundreds of catering events, festivities, and popular celebrations, not to mention paellas among friends and family. Catering, paella equipment rentals, thousands of products sold worldwide, guides, tutorials, and in-person advice, Javier and the Original Paella team pride themselves on ensuring that the love for paella spreads worldwide with every action in their name, including, in this case, this recipe. Follow and discover innovative recipes and events on our Instagram @originalpaella.