Valencian Paella with Moray Eel

Name: Valencian Paella with Moray Eel
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: Fresh moray eel, to taste; Butter beans (garrofón), to taste; Green beans (red or regular), to taste; White beans (tabella), to taste; Artichokes, to taste; 2 cups Senia or Bomba rice (about 400 grams); 1 cup fresh tomato; Salmorreta, as needed (see recipe); Garlic and parsley mix, to taste; as needed Shellfish stock,; Salt, to taste; as needed Extra virgin olive oil,; Saffron, to taste; Crushed paprika, to taste

Salvador Albalat @perrix

This is the classic Valencian paella I make using a flavorful and affordable fish like moray eel.

Salvador Albalat @perrix

This is the classic Valencian paella I make using a flavorful and affordable fish like moray eel.

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Ingredients

60 min

Serves 4 servings

Fresh moray eel, to taste
Butter beans (garrofón), to taste
Green beans (red or regular), to taste
White beans (tabella), to taste
Artichokes, to taste
2 cupsSenia or Bomba rice (about 400 grams)
1 cupfresh tomato
Salmorreta, as needed (see recipe)
Garlic and parsley mix, to taste
as neededShellfish stock,
Salt, to taste
as neededExtra virgin olive oil,
Saffron, to taste
Crushed paprika, to taste

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Steps

60 min

1

Sauté the moray eel with garlic, skin side down.
2

In the same oil, sauté the green beans and artichokes.
3

Move the vegetables to the side of the pan and add the crushed tomato and salmorreta (about 1 teaspoon per person). Sauté in the same oil.
4

Add the paprika, making sure it doesn't burn.
5

Add the rice to the sautéed mixture and toast it briefly (about 2.8 ounces or 80 grams per person).
6

Let it rest until you're ready to make the paella. Meanwhile, steep a little saffron in the shellfish stock.
7

Clean the moray eel meat and a couple of shellfish for garnish.
8

Add the hot stock to the rice. For every 2.8 ounces (80 grams) of rice, use about 1 1/2 cups (350 ml) of stock.
9

Cook over high heat for 5 minutes, adjust the salt, then cook for another 10 minutes over medium-low heat. If you want a crispy bottom (socarrat), increase the heat for 1–2 minutes at the end.
10

Add the pieces of moray eel near the end. Let the paella rest for a few minutes before serving.