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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

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