Meat and fish, seafood, traditional or Valencian, the dish that is known worldwide, directly related to Spain. As the “Toros” or “Flamenco”.
Each place has its own way of interpreting this culinary delight of the gastronomy of our country. We can go even further and ensure that each house cooks its own different paella. From classic Valencian with rabbit, chicken and vegetables to Ibiza’s typical meat and fish, variety that is appreciated only by locals, as most tourists don’t appreciate the mixture of meat and fish in the same dish.
The paella is the signature dish of Ibiza’s summer and the island offers some of the best paellas in Spain. The secret ingredients are fresh fish from the island such as grouper or red sirvia and the tasty red shrimps.
Advise to enjoy a good paella in Ibiza:
A beach bar or restaurant overlooking the sea, seafood paella accompanied with champagne sangria, and the company of family or friends, don’t you have it all ?
First, we fry the seafood. In this case, we’ll use crab legs, shrimps and lobster of Ibiza. When done, we remove and reserve. Now we mark the fish.
As we use only fresh products, fish will vary depending on what we find on the market the same day. Today it will be a paella with grouper, sirvia and / or rape and common fish of the coast of the island, very tasty and healthy.
Then we fry the onion and green and red pepper, cut into very small pieces all. Now, with this fried mixture done, we add a little natural crushed tomatoes and throw the rice. Mix well and add the chopped, a key flavor of paella. It is made with garlic, parsley, liver, fish and olive oil in a mortar. We add it to the pan and then also add the saffron.
We cover all the paella with fish stock or broth rockfish and let the rice “drink” the broth. We introduce the pieces of fish and shellfish that have set previously and cook about 15 to 20 minutes, finally introduced into the oven until the rice is almost dry and in itsdoneness.