Mediterranean gastro-culture is based on bringing friends and family together around the dining table, at any given opportunity.
Mealtimes aren’t to be rushed here and are often enjoyed late into the evening with loved ones, over a few glasses of vino.
More than 3 million tourists visit Ibiza each summer, many of whom stay in private villas and apartments to take advantage of the magnificent views, and surrounding nature.
You want to make the most of each day here and one ‘must do’ for that ultimate Ibiza-experience, is to hire a professional, private chef. One who can show you the true taste of the island during your visit, whilst you relax and unwind.
We highly recommend Alejandro Velazquez, owner of Sa Paella Club, to make your holiday one to remember, for all the right reasons.
Alejandro originates from the home of the authentic Spanish Paella, Valencia – and has lived on the island of Ibiza for 9 years.
The highly-skilled cocinero previously owned a Spanish restaurant back in Valencia, before starting his new adventure here on The White Isle.
His passion for his countries well-loved cuisine also made the journey with him over the water and encouraged him to create Sa Paella Club 4 years ago – which simply means ‘The Paella Club’ in English.
Sa Paella Club caters for large groups, weddings and other special events, which have proven to be very popular indeed.
Dating back to the 19th century, Paella is by far the most famous Spanish delicacy of all time, and if you haven’t tried it before then you’re truly missing out.
Alejandro chose to share this recipe with us here at Home Cooked Heroes as it’s one of his favourites and proves popular with his clients time and time again. It’s a mix between the traditional Valencian Paella which consists of just Meat and Vegetables and the Seafood Paella. A dish that’s sure to please all.
“It’s is perfect for lazy summer days in the garden with everyone because everything is fresh, and cooked to the standard that you would expect to receive in a good restaurant here in Spain.”
‘Alex’ believes that good food brings people closer together, and we think that this feature will have you lusting after the island until you can return again.
Due to high demand for his amazing culinary skills Alejandro has now launched a new company which offers Paella delivery for smaller groups too!
His new website will be live next week, and we will add it to this feature once it’s available.
In the meantime you can of course contact Sa Paella Club directly for bookings on the island.
You can see more from Alejandro’s business via his Instagram page.
Ingredients
- For the stock
Instructions
- Take a big pot, add some olive oil and place on the hob to a medium/high heat. Once it's hot, add the fish (do not add any salt as the fish is salty enough).
- Add the prawn heads and fry it for a few minutes.
- Add half of the chopped tomatoes, the leeks and and one carrot (ensure this comes to round 200g and they're all finely chopped).
- Add 1.7litres of water and leave it boiling for about 30 minutes (until it evaporates enough to make 1.2litres).
- After a few minutes, you will see a foam from the fish/vegetables building on the surface. Carefully remove it so you have a really clean stock.
- After 30 minutes, turn the heat down, cover and leave to cool for 1 and a half hours.
- Strain the stock, it will then be ready for the paella. This can be done in the morning and then left to cool for 2-3 hours. **This process takes around 45 minutes to one hour in total**
- In a 40cm diameter paella pan add 10cl of the extra virgin olive oil.
- Heat the pan and then add the chicken. Fry until the chicken is a golden brown colour, for around 25 minutes.
- Move the chicken towards the sides of the pan, then add the prawns and the crab. Fry them for around 5/8 minutes and reserve them for later.
- Next up fry the cuttlefish for the same length of time.
- "Sofrito time" Sofrito is a key part of the process. This stage needs patience as it's imperetive that the vegetables blend together along with the stock.
- Add the chopped red pepper and fry (you can also use green if you prefer).
- Once the pepper is frying nicely you need to add the parsley and the finely chopped garlic.
- Keep an eye on everything so it doesn't burn then add the grated tomato and fry until the water dissolves. It needs to be a paste-like texture.
- Now mix the chicken with the 'softie' and pour 1.2litres of the stock over the contents and start to boil.
- When you're at the boiling point add the 400 grams of rice.
- This part is slightly difficult if you haven't done it before but 'practice makes perfect'. Turn the heat right up and leave the boil for 4 minutes. Then turn the dial to the 30 past mark and then add the prawns, monkfish, mussels and crabs.
- boil on a high heat for a further 5 minutes. Place on a low heat for 6 minutes. This will give you a total time of 15 minutes.
- Try a tiny teaspoon full of the rice, if it's still hard then add around 100ml of the stock, only do this with hot stock.
- You can ensure the rice is cooked properly by covering the pan with foil and leaving with the hob off for a further 4/5 minutes. **This process takes around 1 hour and 20 minutes**
- Tuck in!
