Quantcast

How to make a feast like in the series La Casa de Papel?

Paella


When the robbers are fed up with eating pizza, they take it up a notch. Paella, cold beer, all delivered directly by the police, please!

The secret to successful hostage-taking may also lie in not neglecting meals. That's good news: the brilliant book I devour the series (Solar Editions) reveals the recipe as addictive as the Netflix show.

The ingredients for the shopping list:

500g long rice paella 4 chicken thighs

1 kg of mussels

12 prawns

10 squid rings

4 large tomatoes

2 peppers

200g peas (fresh or frozen)

3 cloves of garlic

2 onions

1 bouquet garni, 2 doses of ducros saffron,

1 liter of chicken broth

olive oil, salt, pepper.

The recipe for 6 hostages

Pass the peppers under the grill for a few minutes to remove the skin easily, then dice them. Boil the tomatoes for 1 minute then peel them, remove the seeds and cut them into small pieces.

Peel and cut the onions into strips. De-germinate and finely chop the garlic.

Separate the drumstick and thigh from the chicken . In a casserole dish with ½ onion and a little olive oil , open the mussels for 5 minutes. Remove the shells and reserve the juice and mussels in a separate container. Keep a few mussels in their shells for dressing.

Heat the paella dish with a little oil, then brown the peppers for a few minutes. When they are golden brown, set aside. Brown the chicken pieces on all sides for 5 to 6 minutes. Set aside. Brown the prawns for 1 minute on each side then set aside. Do the same for the squid and set aside.

Sauté the rest of the onions and garlic for a few minutes then add the rice and mix well until they become translucent. Incorporate the peppers , the diced tomatoes , the bouquet garni and the saffron , adjust in salt and pepper then add the broth and the mussel juice. Bring to the boil then add the pieces of chicken , the prawns and the squid.

Finish cooking, either in a hot oven at 180 ° C (th.6) or on very low heat, uncovered, for about twenty minutes. Add a little broth if necessary. 10 minutes before the end of cooking, add the peas and mussels . The secret to the great taste of paella is to cook all the ingredients in the same dish so that the flavors mingle with each other.

 

@ Élisabeth & Valéry Guedes

Read this next

The week of Do It

L Amour Sous Algorithme

Love under an algorithm: an embarrassing documentary for the dating lobby

The Gilded Age Ocs

The Gilded Age: the new saga from the creator of Downton Abbey

Tram Cafe Librairie

Tram: the café-bookstore that obsesses trendy Parisiennes

Dancefloor

How about testing the Britney Spears class at Dancefloor Paris?

Jungaad

Jugaad, the Indian signature table that London is jealous of

les-bains-du-marais

10 SPOTS TO HAVE A STYLISH RACLETTE WITH FRIENDS IN PARIS

Upway

How to find a stylish electric bike at low prices?

Shangri La Spa

Spleen-fighting treatment to fight against the winter blues

Spencer

What is Spencer, the Amazon movie about Lady Di with Kristen Stewart worth?

entrecote

THE ENTRECOTE RELAY LAUNCHES AN EXTRAORDINARY SANDWICH SHOP IN THE MARAIS

Stallone

the show with Clotilde Hesme who reconciles Rocky with the great theater

Gateau Courge

L’alternative healthy du carrot cake selon Alice In Food

Echelon

Sport: the new trend that is freaking out fit girls

Street Food

The 4 new street food addresses that are making Paris salivate

Paella

How to make a feast like in the series La Casa de Papel?

Encre

Encré sets up its arty embroidery in the Marais

Dry January

Dry January: 4 cocktails that will make you forget the Moscow Mule

The Lost Daughter

What to watch during the weekend of November 11?

Theatre Janvier

Theater: 5 star actresses to see on the stage in January

dior

3 new palace spas to try absolutely

fripon

PAULINE SÉNÉ (TOP CHEF) OPENS HER SIGNATURE BISTRO IN MÉNILMONTANT

Safe Concept Store

Safe: the new green and stylish concept store in the Marais

Hot topics