Kike Martí

Recipe Book

SPANISH PAELLAS

SPANISH PAELLAS

by Kike Martí
 Kike Martí
Recipe Book

SPANISH PAELLAS

SPANISH PAELLAS

by Kike Martí
 Kike Martí

Recipe
RICE WITH SWEETBREADS
AND QUAILS
Ingredients for 2 people
For the stew
● 0.1 kg Diced red bell pepper
● 0.150 kg Beef sweetbreads
● 0.1 kg Crumbled onion black pudding (skinless)
● 0.2 Boiled chickpeas
● 0.015 kg Minced garlic or garlic powder
● 0.015 kg Sweet paprika
● 0.15 kg Fried tomato
● Extra Virgin Olive Oil

For rice completion

● 0.2 kg Sara/Maratelli rice
● 0.8 kg Chicken broth (see recipe)

For the toppings

● 1 unit Marinated quail(breasts and thighs separated)
● 0.06 kg Pre-cooked snails
● 0.002 kg Thyme
● 0.1 kg Diced, boiled sweet potato
● Majorcan sausage
● Aromatic herbs

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Recipe
RICE WITH SWEETBREADS
AND QUAILS
Method
Doing before delivery
● To marinate the quails:
Separate the quail breasts and thighs.
Marinate between 14-16 hours with aromatic herbs, mustard...

Making

● Inside a cast-iron frying pan, sprinkle with some table salt. Then,make a
spiral with the Extra Virgin Olive Oil.
● Sear the diced red bell pepper, move it away. It must keep its tightness.
● In the same frying pan, sear the chopped beef sweetbreads, brown well so
that it ends up completely seared.
● Add the previously seared red bell pepper.
● Just then, lower the heat and add the crumbled onion black
pudding(skinless).
● Once the black pudding is stir-fried, pour the boiled chickpeas and brown
the minced garlic slightly.
● Finally, we shall add the sweet paprika without burning it and finish with the
fried tomato.

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Recipe
RICE WITH SWEETBREADS
AND QUAILS
Method
To finish
● Brown the rice, sear it. Stir to gather the whole flavour of the paella.
● Wet with very hot chicken broth, 3 parts of stock per 1 part of rice.
● Settle the rice, distribute the rice around the entire paella pan.
● Add the snails. Add salt if needed.Bring to the boil.
● Cook over high heat for 6 minutes and 11 minutes inside the charcoal oven
or over low heat.

For the toppings

● Aside, in a non-stick pan, add the Extra Virgin Olive Oil, sear the
quails thighs.
● Add the Majorcan sausage and a sprig of thyme.
● Increase the heat, add the Majorcan herb liqueur, flambé it. Let it
reduce.
● Finish with the previously boiled diced sweet potato.

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Recipe
RICE WITH SWEETBREADS
AND QUAILS
Method
Presentation
● Brown the rice, sear it. Stir to gather the whole flavour of the paella.
● Wet with very hot chicken broth, 3 parts of stock per 1 part of rice.
● Settle the rice, distribute the rice around the entire paella pan.
● Add the snails. Add salt if needed.Bring to the boil.
● Cook over high heat for 6 minutes and 11 minutes inside the charcoal oven
or over low heat.

Note

● AThe cooking time for the Sara/Maratelli rice is 17 minutes: 6

minutes over high heat and 11 minutes inside the oven or over low
heat.
● It is very important for the broth to be very hot.

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Recipe
THICK RICE WITH LOBSTER
Ingredients for 2 people
● 0.04 lt Extra Virgin Olive Oil
● 0.2 kg Lobster head
● 0.4 kg Chopped claws and body of the lobster
● 0.25 Seafood/Cuttlefish stew
● 0.08 kg Fried tomato
● 0.2 Albufera rice
● 0.8 kg Fumet
● 0.08 kg Minced monkfish

For the toppings

● 0.1 kg Red prawn (4 units)
● 0.1 kg Chopped body of the lobster
● 0.1 kg Chopped and peeled prawns(8 units)
● 0.001 kg Green onion
● Extra Virgin Olive Oil

Doing before delivery

● Prepare the seafood stew.
● Prepare the seafood broth.
● Peel the prawns.
● Clean the red prawns.
● Chop the monkfish.
● Chop the lobster.

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Recipe
THICK RICE WITH LOBSTER
Method
● Inside a saucepan, add salt and Extra Virgin Olive Oil.
● Sear the lobster head and claws until they change their colour.
● Move away head and claws.
● Reheat the seafood/cuttlefish searing. Stir-fry.
● To help reheating, add fried tomato.
● Once the sofrito/sauté is taken to the seafood/cuttlefish stew, it is only
needed to add the Albufera rice.
● Brown the rice with the stew and wet with the very hot fumet/ broth. In
order for the Albufera rice to be thick, it needs 12 minutes cooking and 3
more minutes settled/plated.
● Boil over high heat for 5 minutes.
● Add the head and the claws of the lobster to gather its flavour inside the
rice. Lower the fire and cook for 7 minutes.
● 10.Add salt if necessary.

For the toppings

● 5 minutes before finishing, inside a frying pan, add Extra Virgin Olive
Oil and stir-fry the lobster medallions. Then,do likewise with the
peeled chopped prawns and the seared red prawns.
● Sprinkle the minced green onion.

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Recipe

THICK RICE WITH LOBSTER

Presentation

● Plating the thick rice with lobster inside a clay saucepan.

● Arrange the toppings over the thick rice with lobster.
● Finish with a trickle of Extra Virgin Olive Oil.

Note

● The cooking time for the Albufera rice is 15 minutes.

● It is very important for the broth to be very hot.

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Recipe
LARGE MIXED PAELLA
Ingredients for 2 people

To finish
● 0.05 kg Extra Virgin Olive Oil
● 0.002 Table salt
● 0.150 Boneless chicken
● 0.150 kg Pork special cut
● 0.3 kg Seafood stew (see fact sheet)
● 0.08 kg Fried tomato
● 0.6 kg Bomba rice
● 1.8 lts Fumet (seem fact sheet)

For the toppings

● 0.1 kg Peeled prawns (6 units)
● 0.01 kg Minced garlic
● 3 units Chopped red crab
● ½ kg Mussels
● 0.1 Kg Red prawns

Doing before delivery

● Prepare the seafood broth.
● Peel the prawns.
● Make the seafood stew.(see fact sheet)
● Make vegetables stew.(see fact sheet)
● Chop the boneless chicken and the pork special cut.
● Clean the mussels.
● Clean the crabs and the prawns.

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Recipe
LARGE MIXED PAELLA
Method
● Inside a paella pan, sprinkle some salt, make a spiral with Extra Virgin
Olive Oil.
● Sear the boneless chicken and the dice of pork special cut. Brown
between 5-7 minutes.
● Reheat the seafood/cuttlefish stew. Stir-fry.
● To help the reheating, add the fried tomato.
● Once the sofrito/sauté is taken to the seafood/cuttlefish stew,it is only
needed to add the Bomba rice.
● Brown the rice with the stews and wet with the fumet. 3 parts of liquid per
1 of rice.
● Boil the rice for 17 minutes.
● The heat must be quite high from minute -17 to minute -12. Cook for 5
minutes over high fire so that it settle.
● Lower the heat and cook for 4 more minutes.
● Add some salt and broth if necessary.
● 8 minutes before finishing, lower the heat to the minimum or put it inside
the oven.
● Arrange the peeled prawns all over the paella.

For the toppings

● Add the peeled prawns all over the paella. Cook inside the oven.
● Take the paella out from the oven.
● Inside a paella pan or a frying pan, add Extra Virgin Olive Oil,sear the
chopped crab and the mussels.Stir-fry and cover the paella for 2 min until
the mussels open.
● Finally, arrange the red prawns in the paella pan or frying pan and sear them
for 30 seconds.

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Recipe

LARGE MIXED PAELLA

Presentation

● Arrange the toppings over the paella.

● Place the mussels all over the paella. The chopped, seared crabs and,
finally, the red prawns.

Note

● The cooking time for the Bomba rice is 17 minutes: 6 minutes over high heat
and 11 minutes inside the oven or over low heat.
● It is very important for the broth to be very hot.

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Recipe
SEAFOOD PAELLA
Ingredients for 2 people

● 0.25 kg Seafood stew

● 0.08 kg Fried tomato
● 0.04 kg Extra Virgin Olive Oil
● 0.08 kg Monkfish
● Table salt

To finish the rice

● 0.2 kg Sara/ Maratelli rice
● 0.6 l Fumet

For the toppings

● 0.08 kg Mussels(4 units)
● 0.1 kg Red prawns(4 units)

Doing before delivery

● Prepare the seafood broth.

● Peel the prawns.
● Make seafood stew(see fact sheet)
● Clean the mussels.
● Dice the monkfish.

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Recipe
SEAFOOD PAELLA
Method

● Inside the paella pan,sprinkle some table salt. Then,make a spiral

with Extra Virgin Olive Oil.
● Reheat the seafood/cuttlefish stew. Stir-fry.
● To help reheating, add the fried tomato.
● Once the sofrito/sauté is taken to the seafood/cuttlefish stew, it is
only needed to add the Sara rice.

To finish

● Brown the rice with the stew and wet with the very hot fumet/broth. The
proportion will be 3 parts of broth per 1 part of rice.
● From minute -17 to minute -13 in countdown, boil and settle the rice over
high heat during those 4 min.
● Add some stew and salt if necessary.
● From minute -13 to minute -12, add the diced monkfish, settle it.
● Add the mussels and the red prawns. Boil it either inside the oven or over
low heat.
● Take it out of the oven and serve it.

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Recipe
BLACK PAELLA
Ingredients for 2 people

● 0.25 kg Seafood stew

● 0.08 kg Fried tomato
● 0.04 kg Extra Virgin Olive Oil
● 0.08 kg Monkfish
● 0.05 kg Wild asparagus
● Squid ink
● Table salt

To finish the rice

● 0.2 kg Sara/ Maratelli rice

● 0.6 l Fumet or broth

Doing before delivery

● Prepare the seafood broth.

● Peel the prawns.
● Make the seafood stew(see fact sheet)
● Clean the mussels.
● Dice the monkfish.

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Recipe
BLACK PAELLA
Method
● IInside a paella pan, sprinkle some table salt. Then, make a spiral with the
Extra Virgin Olive Oil.
● Reheat the seafood/cuttlefish stew. Stir-fry.
● To help reheating, add the fried tomato.
● Add the chopped wild asparagus. Stir-fry.
● Add the squid ink.

To finish

● Add the broth/fumet and bring it to the boil. The proportion will be 3 parts
of broth per 1 part of rice.
● Add the Sara/ Maratelli rice. Leave it boiling. From minute
● -17 to minute -12 in countdown, let the rice boil and settle over high heat
during those 5 min.
● Add some broth and salt if necessary.
● From minute -12 to minute -11, add the diced monkfish, let it settle.
● Finish it inside the overn or over low heat.
● Take it out of the oven and serve it.

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Recipe
VALENCIAN PAELLA
Ingredients for 2 people

For the stew

● 0.01 Extra Virgin Olive Oil
● Table salt
● 0.2 kg Chopped chicken
● 0.1 Chopped rabbit
● 0.1 kg Bajoqueta/Flat green beans
● 0.05 kg Garrofó/ Butter beans
● ¼ Bunch of rosemary
● Artichoks
● 0.015 kg Minced garlic
● 0.02 kg Sweet paprika
● 0.15 kg Fried/Crushed tomato

To finish the rice

● 1 lt Chicken broth
● 1.2 lt Water
● 0,7 kg de riz Sara
● 0.001 kg Saffron

Doing before delivery

● Chop the rabbit and the chicken.

● Prepare the chicken broth.
● Prepare the bajoqueta/flat green beans.
● Hydrate the garrafó/butter beans.

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Recipe
VALENCIAN PAELLA
Method
● Inside a cast-iron frying pan, sprinkle with some table salt. Then, make a
spiral with Extra Virgin Olive Oil.
● Sear the diced red bell pepper, remove from heat. It must keep its
tightness.
● In the same frying pan, sear the chicken and the rabbit. Sear and brown
the meat without stirring.
● Lower the heat and add the flat green beans. Stir.
● Add the entire rosemary sprigs.
● If it is artichokes season, add them wedge-shaped.
● Then, add the garlic, the sweet paprika and the fried tomato.
● Add the saffron and brown it. Mix.

To finish

● Brown the rice with the stews and wet with the very hot chicken broth. The
proportion will be 3 parts of broth per 1 part of rice.
● From minute -17 to minute -13 in countdown, the rice will boil and settle over
high heat during those 4 minutes.
● Add some broth and salt if necessary.
● Add the garrafó/butter beans (previously hydrated).
● From minute -13 to minute -12, settle the rice.
● Cook it inside the oven or over high heat.
● Take it out of the oven and serve it.

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Recipe
VEGETABLES PAELLA
Ingredients for 2 people

For the stew

● 0.05 kg Extra Virgin Olive Oil
● Table salt
● Vegetables stew
● 0.15 kg Fried/Crushed tomato
● 0.015 kg Sweet paprika

To finish the rice

● 0.2 kg Sara/Maratelli rice
● 1.5 l Vegetables broth

For the toppings

● 0.1 kg Semi-dried tomato

Doing before delivery

● Make the vegetables stew.
● Make the vegetables broth.
● Prepare the semi-dried tomato.

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Recipe
VEGETABLES PAELLA
Method

● Inside a paella pan, sprinkle some table salt. Then, make a spiral with
Extra Virgin Olive Oil.
● Reheat the vegetables stew. Stir-fry.
● To help reheating, add the fried tomato.
● Once the sofrito/sauté is taken into the vegetables stew, it is only needed
to add the Sara/ Maratelli rice

To finish

● Brown the rice with the stews and wet the very hot vegetables broth. The
proportion will be 3 parts of broth per 1 part of rice.
● From minute -17 to minute -13 in countdown, the rice must boil and settle
over high heat during those 4 minutes.
● Add some broth and salt if necessary.
● From minute -13 to minute -12, add the semi-dried tomato, settle it.
● Cook either inside the oven or over high heat.
● Take it out of the oven and serve it.

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Recipe

FUMET OR SEAFOOD BROTH

Ingredients
● 3 kg Lobster head
● 0.2 kg Extra Virgin Olive Oil
● 1 Bunch of minced leek
● 1 kg Minced onion
● 1 kg Diced carrot
● 0.2 kg Garlic split in half
● 0.75 kg Fried/Crushed tomato
● 0.05 kg Sweet paprika
● 2 kg Monkfish head
● 1 kg Prawn heads
● Water

Method

● Add the Extra Virgin Olive Oil in a saucepan and stir-fry the leek, the minced onion and the diced
carrot with one half of the head of garlic.
● Then, add the prawn heads and stir-fry for 2 minutes.
● Sprinkle the sweet paprika and cook slightly without burning it.
● Pour the crushed tomato and make the sofrito/sauté.
● Once we have the sofrito/ sauté, add the monkfish bones or head.
● Wet with water and let it cook for 20 minutes from the moment it is brought to boil.
● Skim and deglaze.
● Strain and chill.

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Recipe

FUMET OR VEGETABLES BROTH

Ingredients
● 1 kg Minced onion
● 0.2 kg Extra Virgin Olive Oil
● 1 kg Diced carrot
● 0.05 kg Sweet paprika
● 2 unid Beetroot
● 0.75 kg Fried/Crushed tomato
● Stems of leaf cabbage
● 0.2 kg Garlic split in half
● Stems of cauliflower
● 0.05 kg Kombu seaweed
● Stems of chards
● 0.2 kg Shitacke
● WATER
● 1 Bunch of minced leek

Method

● Add the Extra Virgin Olive Oil in a saucepan and stir-fry all the vegetables at the same time.
● Then, sprinkle the sweet paprika and cook slightly without burning it.
● Pour the crushed tomato and make the sofrito/sauté.
● Once we have the sofrito/sauté, wet with water and leave it boil between
● 45-60 minutes from the moment it is brought to boil.
● Skim and deglaze.
● Strain and chill.

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Recipe

FUMET OR CHICKEN BROTH

Ingredients
● 0.2 kg Extra Virgin Olive Oil
● 0.05 kg Sweet paprika
● 0.75 kg Fried/Crushed tomato
● 0.2 kg Garlic split in half
● 1 Bunch of minced leek
● 1 kg Minced onion
● 1 kg Diced carrot
● 5 kg Chicken carcasses
● Water

Method

● Add the Extra Virgin Olive Oil in a saucepan and stir-fry the leek, the minced onion and the diced
carrot with one half of the head of garlic.
● Then, add the chicken bones or carcasses and stir-fry for 2 minutes.
● Sprinkle the sweet paprika and cook slightly without burning it.
● Pour the crushed tomato and make the sofrito/sauté.
● Once we have the sofrito/sauté, wet with water and let it cook between 2h30 - 3h from the
moment it is brought to boil.
● Skim and deglaze.
● Strain and chill.

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Recipe

CUTTLEFISH STEW
Ingredients
● 2 l Extra Virgin Olive Oil
● 20 kg Chopped cuttlefish
● 2.5 kg Brunoise onion
● 0.2 kg Minced garlic/ Garlic powder
● 0.3 kg Sweet paprika
● 2 kg Fried/Crushed tomato
● 0.11 kg Melsa/ Cuttlefish spleen

Method

● Pour the Extra Virgin Olive Oil inside a large paella pan, put the chopped cuttlefish and stir-fry
between 5-8 minutes.
● Then, pour the brunoise onion. Stir-fry until it gets very coocked for about 5 minutes. The colour
must be quite toasted.
● Continue with the garlic powder, sprinkle the sweet paprika.
● Pour the crushed tomato and stir-fry.
● Finally, add the melsa/cuttlefish spleen and cook for 6
● minutes.
● Chill and save.

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Recipe

VEGETABLES STEW
Ingredients
● 0.05 kg Extra Virgin Olive Oil
● 0.06 kg Leaf cabbage
● 0.1 kg Cauliflower
● 0.05 kg Onion
● 0.05 kg Green pepper
● 0.015 kg Minced garlic
● ¼ Bunch of fresh thyme
● 0.15 kg Fried/Crushed tomato
● 0.015 kg Sweet paprika

Method

● Stir-fry the vegetables in order of cooking times, from harder to softer, being the leaf cabbage and
the brunoise onion the last ones.
● Then, add the garlic, the sweet paprika and the tomato.

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