Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
What happens when Valencian paella meets a Friday afternoon on the coast of Dénia? Dip in to this delicious “Friday Rice” with the perfect taste of Spain! Guest contributors Eric & Amalia from Move to Traveling share their creative take on an iconic dish; that we just so happened to have the pleasure of devouring…one balmy Friday afternoon.
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Before I developed this recipe, I saw the post by Jamie Oliver and how his recipe for Spanish Paella got lambasted for using chorizo. So my recipe (if it circulates far and wide in España) might get the same response.
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Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!

All featured images by Omo & Eulanda

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Not that I have Mr. Oliver’s bandwidth as a chef, but some people that I have met in Spain take their paella very seriously. No-I mean they are serious paella freaks! “If you haven’t tried my paella, you haven’t had paella…” is usually how it goes.
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I  produced a video documenting a paella master and the philosophy behind paella. It’s times like these that creativity meets tradition. It was so incredibly delicious! His family recipe, based on the traditional Paella Valenciana, called for conejo de campo, or country rabbit.
The rabbit in the paella must have been wild, because he ran around in my system for a whole three days. Perhaps that’s what I get for eating the organs! Like I said, incredible.
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Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
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Something to keep in mind – the word paella is actually the type of pan used – not the actual dish. So at least I’m off the hook because this is an arroz dish – rice recipe simmered slow on an outdoor barbecoa de lena (barbecue of wood), but in the afore mentioned pan. The trick is in the timing and controlling of the heat.
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Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
 
I’m a creative person and I usually don’t care what people think about my cooking. The very definition of being a good chef is not taking criticism personally. I’ll usually take criticism with a grain of salt anyway because in our home I’m the one who cooks. Luckily I have been able to please most people when I do creative cuisine. Try this recipe. And if you like it, most likely your guests will too. It’s one of those dishes that is meant to share with more than two people.
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Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!

Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
Arroz de Viernes
Yum
Print Recipe
Servings Prep Time
4 People 45 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 People 45 minutes
Cook Time
35-45 minutes
Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
Arroz de Viernes
Yum
Print Recipe
Servings Prep Time
4 People 45 minutes
Cook Time
35-45 minutes
Servings Prep Time
4 People 45 minutes
Cook Time
35-45 minutes
Ingredients
Rice
Cold cooked salmon
Spice mix
Servings: People
Instructions
  1. Start with the cold cook salmon at least 1 hour in advance to starting the rice. In a glass jar or shaker take the salmon set up and mix/shake vigorously. Spread out half of the mix in a glass dish and briefly place the halved salmon, skin down, then turn over. Cover and set aside.
  2. Start with the cold cook salmon at least 1 hour in advance to starting the rice. In a glass jar or shaker take the salmon set up and mix/shake vigorously. Spread out half of the mix in a glass dish and briefly place the halved salmon, skin down, then turn over. Cover and set aside.
  3. Bring to a boil. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Remove shrimp. Fold in the rice and stir-fry to coat the grains. Gently swirl the pan around (do not stir) so the rice cooks evenly and absorbs the liquid - do this only ONCE.
  4. Pour in water and simmer uncovered, and reduce heat to medium low. Simmer 20 minutes. Make sure the paella has a continuous even heat for about 15 minutes. The Spanish touch in technique is to never stir the rice while it's cooking. This can mean a lot of rotating of the pan if you don't have an even heat.
    Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
  5. That gives us time to grill the salmon! The salmon should have a pale look on the outside of the flesh - a little cold cook. On a medium grill give the salmon a good sear, skin side down. Turn over and let cook until it’s slightly pink on the inside. When it starts to separate, add some of the citrus spice mixture from the cold cook, but make sure to save a little.
    Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
  6. When the rice is filling the paella and most of the liquid is absorbed slide the salmon, with the skin side down, on top then circle the filet with shrimp and peas. Pour the last of the cold cook sauce on the top of the salmon. When the rice is cooked, it should look a little shiny on top. Add the sprigs of rosemary and then turn the heat up for 40 seconds until you can smell slightly toasted rice - then it's perfecto. The ideal paella has a slightly toasted rice bottom called socarrat, or concón in other countries. Remove and let it rest for 5 minutes. Garnish with cilantro and citrus wedges. Serve to good friends and with an Albariño, a lovely Spanish white wine that goes great with this dish. Buen provecho!
    Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!
Recipe Notes

Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!

Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!

Arroz de Viernes: "FRIDAY RICE" FOR LOVERS OF PAELLA!

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