The interiors of Casa de Tapas, which is one of the latest ventures by Whissle Group, is located at the Dubai Creek Golf & Yacht Club.
Paella de Marisco
Casa de Tapas chef Luis Figueroa shares his recipe for the ultimate in Spanish comfort food, seafood paella
Ingredients:
- 400g Bombay rice
- 200g mussels
- 4pc langoustine
- 125g squid
- 126g prawns
- 15g green peas
- 5g paprika
- 5g turmeric
- 1900ml fish stock
- 10g garlic
- 10g parsley
- 1tbsp olive oil
Sofrito — Spanish Sauce
- 100g white onion
- 30g red and green bell pepper
- 90g tomatoes
- 1 bay leaf
- 20g garlic
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Fish Stock
- 600g fish bone
- 20g paprika
- 100g sardines
- 70g leeks
- 2.2lt water
- 50g onion
- 70g tomatoes
Method:
- Prepare the fish stock: place the fish bones in a pot with paprika, sardines, leeks, onion and sliced tomatoes and cold water; bring this to boil and simmer for 45 minutes. Rest for 20 minutes and then strain.
- For the sofrito, chop the onion, white bell pepper and garlic and sauté in a paellera pan until this turns golden.
- Next, add the tomato to the pan and sauté until a paste is formed, then add the bay leaves to simmer.
- Once the sofrito is ready, add the rice, spices and squid.
- Next, add the stock and bring to a boil. After seven minutes add the mussels, prawns, and langoustines. Once all the mussels are opened, and the prawns and langoustines have cooked through, add the green peas.
- Finish the dish by stirring in the olive oil mixed with the parsley and garlic.
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