Buckwheat Paella with Seafood and Veggies

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Julia: A good friend of us came over for Lunch, she is italian, Iker basque and me from south tirol, very international today!
And international lunch needs an international dish, that’s how we got the idea of making a buckwheat Paella. I normally know the buckwheat only from a cake, which is very typical in my region, but I never cooked with buckwheat cereal itself. Besides that is buckwheat very healthy, it’s gluten free and perfect for a paella, because the starch allows to make it very creamy. I think it’s an ingredients that needs more attention, because you can use it also perfect for a salad, soup and of course the buckwheat flour, which has a very interesting taste!

Iker: Paella, well known in the South of Spain in the community of Valencia as “Paella Valenciana” it’s one of the icons of the Spanish gastronomy. But, what is it this famous word we have been hearing from a long time and gathers a whole community, family or friends on a sunny Sunday after going to church and share this meal in this particular  thing and big pan called “Paellera“?

We can find plenty histories trying to affirm the origin of this icon in the Spanish gastronomy, that comes for humble roots as many dishes. Paella was a farmer meal where people gather left overs of diverse vegetables and due the proximity with the sea, the protein that they could gather from it, had a main presence on it. There is also many variations of this recipe and actually we can find with rabbit, chicken, duck even snails! The reason of being a easy dish to perform let it be variate it all around the country with local products from each region.

But, the Agriculture Ministry together with the Regulatory Council of the Denomination in Valencia have decide that all “Paella Valenciana” must have this ingredient in it to be considered as such, but also the following ones that are being use general and traditionally: rabbit, chicken, green bean (Ferraura), lima bean, tomato, rice, olive oil, water, saffron and salt.

So Julia and me decided to make a dish that will pleasure a lot our guest which comes from the East coast of Italy, in Bari and who knows very well this traditional Spanish dish. At the end of the meal she was more than satisfied with the result and enjoy with us this afternoon with some wine and this amazing buckwheat Paella.

For the fish we used frozen fish, in Vienna it’s not so easy to get fresh fish and besides that, fresh fish is very expensive,  especially seafood.

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Ingredients: 

  • 2 cups of Buckwheat
  • 6 cups of Fish Stock
  • 0.5 g Saffron
  • 1 Big red Pepper
  • 2  Medium Carrots
  • 1  Big Onion
  • 5 Garlic cloves
  • a hand full of Wild Garlic
  • 1 cup of White Wine
  • 1 Tbsp Paprika
  • 1 cup green Beans
  • 500 g mixed Seafood
  • Salt and Pepper
  • Olive Oil

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Step by step: 

  1. Let’s start washing the buckwheat under the water until it comes out crystalline, same procedure we will apply to the seafood, washing a little bit.
  2. For starting we are gonna grab our paellera and heat it up, then add some olive oil and add the chopped onion in with the garlic, let them dance and and jump all around stirring with a spatula from time to time. Watch out the heat!
  3. Also we will need to heat up the fish tock, and how do you do it? You can buy one in the supermarket or do it by yourself
  4. When they are caramelized, add the pepper in with the green beans and then the carrots, let them cook together, mixing the colours and flavours. Add some wine and let reduce the liquid. Add some salt and pepper
  5. On this point you can add in the paprika with the saffron and let them cook with the rest of the ingredients
  6. Now add the buckwheat and let it cook together a little bit. This is when we have to add slowly cups of our hot stock fish and let it cook, this is going to depend of the heat, the type of grain and how big our paellera is. Normally you have to use 3 times of liquid vs 1 of cereal.
  7. When it’s about to be cook or 10 minutes before finishing add the seafood and the wild garlic chiffonade. Let it cook all together for a last time getting this thick and gluey red liquid with all the saffron, paprika and seafood aroma and let it reduce until is well cooked.
  8. For last cover it with a dry cloth the whole thing for five minutes before bringing into the table.
  9. Serve with a dash of olive oil all around and please enjoy!Was a real pleasure to prepare this dish, it’s amazing the smeel of the seafood and saffron. To see how everything comes together into this final product and was even more delightful to enjoy it with friends after a cooking midday. We find special to see how every ingredient comes to take part of the play and melt in the pan.

Join us and try this recipe, you can variety it with the condition of sharing your experience with all of us. From here we want to wish you a nice weekend in company of friends and family.

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Julia & Iker.

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