The memory of paella

[Frances Bat]

Last night I cooked some seafood paella and I was reminded of the lovely vegetarian paella at Albergue La Casa Magica. It had prunes and roasted red peppers and was a joy to look at and to eat. Anyone got a recipe or want to suggest a reverse engineering approach? Were there nuts too? Any help appreciated.

 

[John Crawford Howell]

Hi Frances. I regret I am not able to offer a recipe—only a memory. As you know, there are many types of Paella. Regional influences will determine, in many instances, the ingredients. The best Paella I ever consumed was at a small restaurant in Franco's Madrid, adjacent to El Rostro (Sunday flea market) in January, 1971. It was ordered a day in advance and, when served, included not only chicken and seafood, but Chorizo in copious quantity. That Paella has been my standard up to now. The day prior prep has a lot to do with the quality of the finished product. This is my memory of Paella. Drooling in Anacortes...

 

[Saint Mike II]

Hola @Frances Bat I have just done a google search. There are a number of recipes for vegetarian paella's but none that specifically includes your prunes. I would just follow any one of better recipes and add in the prunes towards the end of the cooking time. Cheers🌶

 

[MichaelB10398]

I lived in southern France right along the border with Spain during the 1970s. Some of my best culinary memories are of eating paella. I came to learn that one paella is not the same as another - it was different depending upon the establishment. Though I never tasted one that was vegetarian - that would have been a travesty in that time frame.
I suspect with some diligent googling you will find your recipe or will be able to easily adapt one to meet your fancy.
Good memories and peaceful dreams of a beloved people and country.
Cheers,

 

[oursonpolaire]

Paella, I was told by an roller derbista from Saragossa (Sicarias del Cierzo!), was the Spanish word for what you can find, and with rice.

 

[AlexanderAZ]

Casa Magica’s paella:

 

[Via2010]

As far as I could judge from the pictures the Paella is with different kinds of beans, mais, pimientos de piquillo and prunes. Guess that there are some onions in this Paella as well.

But why don't you write to them and ask for the recipe?

 

[Frances Bat]

Thanks for your help everyone! When I try, I'll post a pic of the results.

 

[Jeff Crawley]

Don't forget that paella was "invented" using whatever foods were to hand: snails, rabbit meat, beans, local rice and saffron and whatever your mother told you to put in the pan.

One tip though, unless you have a burner ring and are prepared to stay vigilant get everything cooking together nicely then put the pan into an oven to finish off. The surrounding heat will give you less crusty and burnt bit (unless you like it that way). And before you ask: hot oven for as long as it takes.

Oh and Syrian saffron? Unbelievable quality - my niece's husband brought me back about 250g worth on his last trip - it stores well in the freezer!