Issue link: https://maltatoday.uberflip.com/i/1186350
FOOD maltatoday | WEDNESDAY • 20 NOVEMBER 2019 14 Ingredients • 200g pork fillet, marinated overnight in garlic, thyme and olive oil • 200g calamari, marinated overnight in garlic, parsley, chilli and olive oil • 1 onion, diced • 2 cloves garlic, finely chopped • 1 carrot, diced • 2 stalks celery, chopped • 2 Maltese sausage • 2 tomatoes, diced • 1 sweet red pepper • 250g rice • 1 litre chicken, veg or fish stock • 3 bay leaves • 300g mussels • Handful parsley • 200g prawns • A few threads saffron • 200g broad beans, shelled twice Aioli sauce • 1 egg • 1 tsp sugar • 1 tsp mustard powder • Salt and pepper • 2 tbsp vinegar • 150ml olive oil • 1 clove garlic Method 1. Marinate the pork in garlic, olive oil and thyme in the fridge overnight. 2. Heat some olive oil in a pan, ideally a paella pan but a deep pan will do. 3. Fry the onion with the garlic until soft and translucent. 4. Add the carrot and the celery and fry for approx. 5 mins. 5. Dice the marinated pork and add to the pan and allow to brown gently. 6. Add the Maltese sausage and allow to colour. 7. Add the tomatoes and mix well. 8. Cut the pepper in half, cut one half into strips reserving one half for the end. 9. Add the rice and mix well. 10. Add the stock, two ladles for every ladle of rice, and allow to simmer until the rice cooks, adding more stock if the rice starts to get dry. 11. Add a little more stock and chop the calamari into rings. 12. Add the calamari to the pan along with the mussels 13. Finely chop the parsley and add to the dish. 14. Add the prawns and a little more stock. 15. Add the saffron and mix through. 16. Add the broad beans and the reserved half of the sweet bell pepper. 17. Allow to simmer for 5 more mins until the mussels open and the prawns are cooked. 18. Remove from the heat and allow to rest for 5 mins before serving in the pan. 19. To make the aioli sauce add the ingredients to a tall glass and use an immersion blender to combine until emulsified. Michael Diacono Chef Patron at Giuseppi's Spanish paella with a local twist