Paella algherese

17/11/2023

The Algherese Paella is a variant of the classic Valencian paella that reflects the influence of Catalan cuisine, due to the historical and cultural proximity of Alghero to Catalonia. In this version of the recipe, I can share with you a way to give this dish an Italian touch, by adapting it with typical ingredients from the Alghero area. Here is how you could prepare an Algherese Paella:

Ingredients

400g of paella rice or arborio rice
8 prawns
200g of mussels
200g of clams
150g of squid
1 red bell pepper
1 yellow bell pepper
150g of fresh or frozen peas
1 onion
2 cloves of garlic
500g of fish broth
A pinch of saffron
Extra virgin olive oil
Salt
Black pepper

Preparation

Clean the seafood: peel the prawns, clean the mussels and clams, and cut the squid into small pieces.
In a large pan (paellera), gently sauté finely chopped onion and garlic in extra virgin olive oil.
Add the bell peppers cut into strips and continue to sauté until they soften.
Put the squid in the pan and sauté them for a couple of minutes.
Add the rice and toast it for a few minutes with the sautéed mixture.
Add the hot fish broth to the rice and bring to a boil. Add the saffron dissolved in a little bit of broth or hot water. Season with salt and pepper.
Arrange the prawns, mussels, and clams on the surface and let cook without stirring (this is traditional for paella).
Five minutes before the end of cooking, add the peas.
The paella is ready when all the broth has been absorbed and the rice is al dente, usually after about 18-20 minutes.

Trivia

The Algherese Paella is distinguished by the often use of local products such as squid caught in the sea of Alghero, Sardinian olive oil, and fresh vegetables. This dish is very popular in Alghero’s restaurants, especially during festive occasions.

Remember that, as with any traditional recipe, there are many variants and everyone has their own tricks and secrets to make it special. Have fun and enjoy your Algherese version of paella!