Paella a la Catala (Catalonian style Paella)

Now we venture into something very different than what most people outside of Spain think of when we say Paella.

The Catalonians of Barcelona, have their own language and distinct culture,

-as well as their own spin on Paella-using a local pasta instead of rice called "Fideua".

If you cannot find Fideua, do not fret! You can use Spaghetti broken into roughly 1/2 inch pieces.

Fun fact: Paella is the name of the pan, so technically any one dish meal cooked in it is a Paella.

Bonus Fact: Paella is not the national dish of Spain, and their are many variations from different regions; including some without Seafood or even pasta instead of rice at all!

For this recipe, though we will be making the "Paella Bomba" from BAXTALO.

A NOTE ABOUT SAFFRON:

Saffron is essential to this recipe, but not all saffron is created equal their are varying qualities or grades:

Yellow- mostly dark orange, with both red and yellow strands. Not very fragrant, not worth using.

Red yellow- Mostly red but sprinkled with yellow. Mild floral scent, bright (this is the most commonly found at grocers)

Red orange (Superior)- Red and Orange with occasional yellow- Mild raisin and bright Floral scent (can be found at boutique and specialty markets)

Red(Coupe)- Dark red with the occasional yellow or orange.

Good Floral and Raisin scent, earthy musk. (found at spice merchants and boutique markets)

red red (Negin)- Dark Red, no orange or yellow at all.

Very strong Raisin and floral scent, Sun baked earth aroma. (Usually requires a special order from luxury, or spice merchants, not typically available in small lots.)

This is what we use at BAXTALO

This recipe works best with red-orange grade or above.

We cook our Paellas over open flame, or Paleros- a type of burner specifically designed for Paella pans to simulate coals or low woodfire.

We highly recommend using one, or a large outdoor grill that can heat all sides evenly.

This recipe is modified so it *can* be done on a four-burner stove and oven, using a 14" pan, but requires moving the pan around to achieve an even heat, so one must be very mindful of burns! The handles can get quite hot.

That said... let us begin.