Original Paella from Spain, Recipe from Mallorca Monastery Santuari De Lluc

Paella pan directly from the oven to the table
Paella with Seafood Recipe Image © Thomas Sixt

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is a chef, food photographer and cookbook author.
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Today I will show you the Original Paella Recipe from Spain.

For this great dish I went hiking and went on a pilgrimage. I came to Lucus, the sacred forest of early times and from the 13th century the first Marian shrine of the Balearic Islands.

The spiritual centre of Mallorca is the sanctuary of Lluc with the Black Madonna statue.

It is a religious centre in the middle of the lush nature of the Serra de Tramuntana.  

The monastery is a world cultural heritage, for me personally a magical place with an incredible, positive vibration.

The restaurant Sa Fonda is located on the left side of the monastery. It offers its day guests and pilgrims original Spanish cuisine.

In the kitchen there is chef Manuel who conjures up the most delicious traditional dishes of Mallorcan cuisine.

Now join me on a virtual, spiritual journey, which ends with a good meal. Have fun!

1. Recipe Original Paella with Seafood

I documented the preparation step by step in the restaurant kitchen in Sa Fonda.

Now I wish you a lot of fun cooking and good luck!

Paella with Seafood

Discovered, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 330
Total Time 45 Min.

Simple instructions for preparing original paella.

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Paella pan directly from the oven to the table
Paella with Seafood Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

30 Min.

Ingredients

2 tbs Olive oil
80 g artichoke hearts (Manuel cuts them into quarters.)
80 g peas (Manuel uses frozen peas.)
50 g beans (Manuel used broad, green beans.)
1 pc red bell pepper (Thomas recommends sweet peppers)
500 g Fish and seafood (Prawns with shell, mussels, perch fillet)
2 tbs parsley oil (Parsley mixed with oil and garlic)
120-150 g paella rice
1 tbs Sweet paprika
1 tbs paella spice mix (Mixture of saffron, ginger, fennel, garlic and curcuma )
1 tbs pepper paste
300-400 ml Vegetable broth
100 g Squid in tomato sauce (You can use squid and chunky tomatoes!)
2 pinches Salt
4 pinches Pepper

Instruction

Fry the seafood and fish
Fry vegetables with seafood and fish.

Sauté ingredients

Heat the pan a lot, we did that on the gas stove.

Fry vegetables and seafood with olive oil.

Seared seafood and fish
Remove the fried seafood and fish from the pan.

Provide seafood

Remove the seafood from the pan and place on a plate.

Add the herb sauce
Add the herb sauce to the base.

Add oil

Add the parsley oil and stir.

Add rice and paprika
Rice and paprika noble sweet to put in the pan.

Add rice

Add the rice and paprika powder.

Add the saffron and paprika paste
Add the saffron powder and paprika paste to the rice in the pan.

Add paprika paste

Add the paprika paste and the paella seasoning.

Stir the rice
Mix rice and vegetables with aromatics and fry briefly.

Prepare rice

Mix the rice with the spices and aromatics.

Pour the broth over them
Pour the broth over the rice mixture.

Deglaze

Add the broth and bring to the boil.

squid in tomato sauce
Add squid in tomato sauce as a secret ingredient to the palla pan.

Add Squid

Add the squid in tomato sauce. Preheat oven to 200 °C in hot air.

Cook the rice until soft
Cook the paella al dente

Cook rice

Cook the rice over a high heat until it is firm to the bite, which takes a good 18 minutes.

Finish the paella in the oven
Top the paella with the seafood and fish and finish cooking in the oven for 3-5 minutes.

Pan in oven

Place the seafood and fish on the rice and place the paella pan in the oven for about 5 minutes.

paella pan on the table
Arrange paella at the table

Arrange

Bring the pan to the table and put the seafood aside.

Paella served on the plate
The original Spanish paella pan is a rustic and authentic rice dish with saffron. Let yourself be inspired to cook your own food or visit the Santuari de Lluc in Mallorca.

Serve

Serve rice, fish, prawns and mussels.

Video

2. Nutritional Values

3. Santuari de Lluc

Santuari means sanctuary, Lluc was already known in pre-Christian times as Lucus – holy forest.

In the region there are burial caves and excavation sites from the Talaiotic period.

The Talaiotikum dates back to 125 BC. Here are the pictures from LLUC, the destination is beautiful!

To the website click here

Lluc basilica
Basilika Lluc in Mallorca
Statue bishop perre Joan Campins monastery Lluc
The statue of Bishop Pere-Joan Campins leads the faithful to the Basilica.
Basilica Lluc photographed inside altar
Basilica Lluc inside photographed. iPhone photo.
Lluc basilica
Basilica Lluc, heaven and saints are waiting…
Oleander shrub in bloom Santuari De Lluc
Magnificent oleander flowering in July in front of the restaurant Sa Fonda.
Goat in the rock Santuari de Lluc
While we wait for dinner, a goat comes by…
Magnolia garden Father Joaquim Rosello i
In the magnolia garden the founding father Father Joaquim Rosselló i Ferrá watches over the magical place.
Sa Fonda Santuari de Lluc restaurant
Restaurant entrance from the Magnolia garden in the monastery Lluc.

4. How I learned the Secrets of an Original Spanish Paella Pan…

During my visit to Mallorca I wanted to taste an authentic paella pan and to learn the secrets of paella with seafood and fish from a Spanish cook.

Fortunately I found this dish on the menu of the restaurant Sa Fonda and could also get to know Manuel the chef.

Thomas Sixt
Cooking as a spiritual experience. The inspiration comes when you study the menu!
Sa Fonda Lluc restaurant
Restaurant Sa Fonda with Spanish rustic furniture.
Manuel, the head chef at Sa Fonda
Manuel, the chef of Lluc.

5. Further Recommendations

Vegetarian saffron risotto
Saffron risotto with shrimps or fish
Prepare rabbit roast like in Spain

Comments, Cooking Questions and Answers

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