Evolution of Puffed Paella / Paella Rice Krispies

By corlear

Ingredients

• For the saffron base:
• 1 tsp roasted saffron strands
• 11/4 cup water
• Note: Minimum recommended amount to guarantee a good result.
• For the dry saffron rice:
• 4 oz rice
• 13/4 cup water
• 1/4 cup saffron base (see previous step)
• For the suquet base:
• 83/4 oz rock crabs
• 83/4 oz rock fish
• 1/2 tsp garlic
• 2 oz tomato, grated
• sprig parsley, diced
• pinch sweet paprika
• 3 cups water
• 11/4 cup 0.4º olive oil
• For the paella stock:
• 11/4 cup suquet base (see previous step)
• 2 garlic cloves
• 2 oz onion, diced
• 13/4 oz tomato, grated
• pinch rice
• salt
• For the prawn powder:
• 4 oz red prawns
• For the puffed saffron and prawn rice:
• 11/4 cup 0.4º olive oil
• 1 tsp roasted saffron powder (see previous step)

Details

Servings 10

Preparation

Step 1

For the saffron base:
1. Bring the water to the boil
2. Add the saffron and stir
3. Remove from the heat and cover.
4. Leave to infuse for 12 hours and strain.

For the dry saffron rice:
1. Wash the rice in a generous amount of cold water to remove the starch.
2. Place the rice in 1¾ cup of cold water and the saffron base in a saucepan.
3. Cook for 25 minutes until most of the water has been absorbed.
4. Rinse the rice under running water so it does not stick together. Leave to drain.
5. Spread the rice over baking sheets lined with greaseproof paper, so that the grains are separated as far as possible.
6. Leave to dry in the oven at 175ºF for between 5 and 6 hours or at room temperature for 12 hours. The grains should be completely dry and separate

For the suquet base:
1. Gently fry the crabs in the oil over a medium heat. Stir occasionally and cook until golden brown.
2. Remove the crabs and leave them to drain. Repeat the operation with the fish in the same oil.
3. Peel and dice the garlic. Fry gently in a little olive oil in a different pan.
4. Add the grated tomato and continue cooking until the mixture has browned.
5. Add the sweet paprika and stir rapidly to avoid it burning. Then add a little diced parsley.
6. Place the crabs back in the pan and use a mortar to crush them. Continue cooking for 5-7 minutes and add the fish.
7. Dampen with cold water and cook for 20 minutes from when they start to boil.
8. Then, remove from the heat and leave to infuse for 5-8 minutes.
9. Sieve the mixture, pressing down with the mortar to extract as much liquid as possible.

For the paella stock:
1. Gently sweat the diced garlic in the olive oil.
2. Add the onion and continue cooking until it is golden. Add the tomato.
3. Gently fry over a low heat for approximately 1 hour.
4. Add the suquet base and cook the rice for 25 minutes until it is slightly overcooked.
5. Blend in the Thermomix, strain and season with salt.

For the prawn powder:
1. Put the prawns in a blender and process until they are puréed .
2. Put the mixture on a sheet of baking paper. Cover with a sheet of clingfilm. Use a rolling pin to roll it out until it is thinly.
3. Remove the clingfilm and bake the prawn at 265ºF until it is totally dehydrated to avoid it fermenting.
4. Once dry, place in the blender and blend until you get a fine powder.

For the puffed saffron and prawn rice:
1. Fry the dehydrate rice (1/8 oz person) in small batches in piping hot oil.
2. When the rice puffs up, drain the oil off into another pan. Repeat the operation.
3. Spread the rice on kitchen paper and season with salt. While the rice is still hot, sprinkle with the prawn powder, tomato powder and saffron powder. Mix together and you will have a tasty mixture that is as reminiscent as possible to traditional paella.

Final Steps & Preparation:
1. Once the rice is cold, place it in transparent cellophane bags (6½ x 1¼").
2. Fill a cup with paella stock (¼ cup per portion) and serve with the bag of puffed paella rice.