Movida Paella Recipe

To prepare chicken, place breast side up on a chopping board and slice down the breast on each side to remove breast and wing, thigh and leg.

Remove the wings from the breasts and cut off wing tips. Discard carcass and wing tips (or save for stock). Cut the wings in two at the joint. Cut the breasts lengthways. Cut smaller pieces in two and larger in three.

Trim and discard excess skin and remove thighs from the legs. Remove drumsticks from thighs and trim boney end off. Cut drumsticks in two and thighs into three. You should have 24 pieces of chicken.

The Dos And Don'ts For Real Deal Paella

Place a 60cm paella pan over high heat and add 100 ml of olive oil. Add calamari and season with a good pinch of salt and pepper. Cook and stir continuously for a 1/2 - 2 minutes or until firm and caramelized. Remove from pan, cover and set aside.

Push chicken to one side, reduce heat to medium low, add remaining oil, onion, garlic, saffron and bay leaves, season with a little salt and cook, stirring continuously for 5 minutes or until onion is golden. Add capsicum and cook for 10 minutes until soft, with a jammy consistency. Mix in chicken with onion and capsicum.

Drain any liquid off tomato and add to the pan. Add sherry, increase heat to a medium high, season with salt and pepper and cook, stirring occasionally for 15-20 minutes, scraping the base of the pan to deglaze as the paella cooks. At this stage, liquid should have reduced and the paella should look like thick, chunky jam.

Taberna Movida In Piacenza

Return calamari to pan and cook for 5 minutes. Stir in broad beans and cook for 5 minutes. Sprinkle in the rice and stir evenly through. Do not stir again.

Continue to cook paella for 15 minutes before removing from heat and cover with 2 clean tea towels. Set aside for 15 minutes to steam.

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Buckwheat Soba Noodles with Tempura Prawns Don't be dissuaded - tempura prawns are all too easy to prepare, best eaten immediately after coo...With Melbourne back in lockdown, it’s time to lift your takeaway game. In partnership with Providoor, the new premium delivery service partnering with some of Melbourne’s best restaurants, Movida founder Frank Camorra tells us how to handle his punchy paella at home.

We may well have become better acquainted with our kitchens under lockdown. But the gap between home-style banana bread and the dishes our city’s culinary reputation is built on is vast.

The idea is to adapt high-end dishes for home delivery, having some of the city’s best restaurants prepare a dish part way, for you to finish off at home. This ensures that signature dishes by destination venues like Flower Drum and Supernormal don’t get lost in translation during Providoor’s zero-contact delivery.

Movida's Adobo De Pollo

Spanish dining institution Movida is also on board, offering access to many of its classic dishes – including one that chef and founder Frank Camorra nicknames “party paella”. A highlight of the restaurant’s Providoor offering, it’s a hearty, celebratory rice dish generously studded with free-range chicken and seafood.

“It’s something you might do on the weekend with your partner, ” says Camorra. “I grew up eating rice dishes on the weekend. It was like a Sunday roast for the Spanish. It’s got a big, punchy flavour and it’s satisfying. Two people can have it over one special night or a couple of days.”

Camorra’s paella is usually only served at Movida Aqui, which has a designated area for cooking the short-grain bomba rice to perfection. “It’s a real process, ” says Camora. “It’s important to cook the rice from raw to get a really great product. It’s difficult to reproduce that in a small kitchen like Movida or Movida Next Door.”

Frank Camorra's Cuttlefish Paella With Ink

, a tomato sauce common in Spain. Capsicums, tomatoes, onion, garlic, saffron, and bay leaf simmer in the sofrito along with salted cod, calamari and chicken, and, later, the crab.

“That gives the base a real depth of flavour, ” says Camorra. “But for me, paella is all about the rice. You can have as many decorative little jewels in it as you want, but ultimately good paella is about good rice cooked correctly.”

A key part of that is having the right sized pan: ideally 26 to 30 centimetres. It doesn’t need to be a paella pan (though Movida offers those on Providoor as well), but it needs to be flat, even and not too deep, Camorra says.

Party Paella Recipe By Movida's Frank Camorra

Instructions for finishing the paella at home are detailed on the restaurant’s Providoor page. Though it takes time and care, it’s incredibly straightforward. Simply simmer the stock and chicken sofrito provided over medium heat before adding the rice and then the crab. Simmer for a further 12 minutes over medium heat before laying the prawns on top and covering to cook for a final five minutes, turning the prawns halfway through. And you’re done – a Movida staple transported to your table at home.

“There’s a bit of care required, ” says Camorra, who adds that it’s not something to just put on the stove while watching Netflix. Rather, it’s a meditative cook that yields a deeply flavoured dish to share. In other words, it’s just what’s required for lockdown, bringing together the best of takeaway and home cooking.

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Movida Aqui Party Paella Recipe

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