Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.
In Netflix’s reality TV cooking competition The Final Table, professional chefs with celebrated restaurants from all over the world compete by cooking a different dish from a different country in every episode. Spanish chef Manuel Berganza represented Singapore on the show, where he and competition partner Benjamin Bensoussan impressed the judges early in the show with their classic, flawless execution of Paella Valenciana. The duo were confident about the paella, looking almost gleeful when the national dish of Spain was announced as the competition dish in the second episode.
“From the first episode, we knew that the judges were looking for traditional dishes. As Spanish chefs, we felt the pressure to be the best for that challenge, but at the same time I was confident, because I know my paella, ” said Berganza.
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He knew what the judges were looking for in a faultless paella: a rich stock that would imbue the grains of bomba rice with full-bodied flavour, perfectly cooked ingredients and, most important of all, the elusive, crunchy socarrat at the bottom of the pan. The crispy crust of caramelised rice is considered the most prized part of any paella dish, traditionally reserved for the most important guests at the table.
Not surprisingly, Berganza and Bensoussan’s faithful take on traditional Paella Valenciana came out tops in that week’s challenge. “Now Benjamin says we have to open a restaurant in Madrid selling our ‘Netflix Paella’, but no, we know each other too well to ever open a restaurant together, ” Berganza says, laughing.
Berganza’s list of culinary accolades include leading restaurants like Sergi Arola Gastro and New York’s Andanada 141 to Michelin-star status. Today, he is the executive chef of Tapas Club in VivoCity and Orchard Central, where you can go to get a taste of his paella and purchase bomba rice and a paellara pan from the adjacent retail space to try your hand at this recipe for his winning Paella Valenciana.
Recipe: Paella Valenciana With Socarrat
This classic paella dish originates from the city of Valencia, Spain, and the most traditional of recipes call for rabbit, chicken and snails. You can find rabbit and canned escargot in specialty grocers like Huber’s Butchery at Dempsey Hill, but if those are hard to source, they are easily substituted with your choice of seafood or other proteins like squid and chicken.
1. Heat a paellara pan over medium-high heat and coat with olive oil. Add the rabbit, salt and pepper. Sear until golden, then remove from the pan.
3. Add the saffron, beans, rabbit and snails. Pour in the chicken stock and let it boil for five minutes. The goal is to make a rich broth that the rice will absorb.
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4. Add the rice and let the mixture come to a boil for about 18 minutes, until the broth is almost entirely absorbed.
6. Finish the rice over low-medium fire to get the socarrat. To test if your dish is ready, insert a spoon vertically until it reaches the bottom of the paella. If the bottom feels crunchy and hard, the soccarat is ready.
7. For the aioli, mince and mash garlic to a paste with a pinch of salt using a large heavy knife. Whisk together the egg yolk and apple cider vinegar in a bowl. Combine the olive oil bit by bit, until the mixture is emulsified. (If the mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
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Rachel Tan is the Associate Digital Editor at the MICHELIN Digital. A former food magazine writer based in Singapore, she has a degree in communications for journalism but is a graduate of the school of hard knocks in the kitchen. She writes to taste life twice.
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November 23rd - 29th 2020: Welcome to a new week of worldwide Italian Cuisine. For the occasion, Simone Zanoni, Chef at Le George, reveals his secret recipe of Taglioni al Tartufo and Parmigiano.This paella recipe is a true Spanish classic, given a luxurious twist from the inclusion of langoustines, but feel free to use prawns instead. The trick to paella is to not stir it too often, or the rice will release a lot of gluten, giving it a risotto-like texture. Instead, leave it be and allow the rice absorb all of those amazing flavours.
To begin, heat a paella dish over a medium heat and add 1 tbsp of oil. Sweat down the onions with the minced garlic until softened
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Dice the chicken and cut the chipolatas into small chunks. Add to the pan, season with salt and fry. Once browned, add the saffron, paprika and chopped tomatoes
Cook until the pan is almost dry, then add the rice and give it a really good stir to coat in the tomato
Bring the shellfish stock to the boil and add ¾ to the rice. Stir and allow to boil rapidly for 5 minutes before turning the heat down to a gentle simmer
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Cook without stirring (this is very important for a paella) for around 15 minutes, then add the langoustines and cook for a further 8–10 minutes, until the rice is cooked
While the rice is cooking, cook the clams and mussels. Heat a large saucepan with a tight fitting lid over a high heat
Quickly tip in the mussels with about 50ml water and replace the lid. Give the pan a good shake – the idea is to steam the mussels as quickly as possible so you need to keep the lid on and the heat high
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After a couple of minutes, take the lid off and have a look at the mussels – if they have opened up they are ready. Strain through a fine sieve and cover with a tea towel until you need them to stop them from drying out
Repeat the exact same process with the clams. I removed the clams from their shells to fit everything in the paella dish, but you can leave them in if you prefer for presentation
After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.
How To Make Paella
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