Original Paella from Spain, Recipe from Mallorca Monastery Santuari De Lluc
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Santuari de LlucSantuari 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 Basilika Lluc in Mallorca The statue of Bishop Pere-Joan Campins leads the faithful to the Basilica. Basilica Lluc inside photographed. iPhone photo. Basilica Lluc, heaven and saints are waiting… Magnificent oleander flowering in July in front of the restaurant Sa Fonda. While we wait for dinner, a goat comes by… In the magnolia garden the founding father Father Joaquim Rosselló i Ferrá watches over the magical place. Restaurant entrance from the Magnolia garden in the monastery Lluc.
2. 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. Cooking as a spiritual experience. The inspiration comes when you study the menu! Restaurant Sa Fonda with Spanish rustic furniture. Manuel, the chef of Lluc.
3. Recipe Original Paella with SeafoodI 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
Original paella pan with seafood and fish, discovered, photographed and written down by professional chef Thomas Sixt.
|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)|
|1||tbs||paella spice mix (Mixture of saffron, ginger, fennel, garlic and curcuma )|
|100||g||Squid in tomato sauce (You can use squid and chunky tomatoes!)|
Heat the pan a lot, we did that on the gas stove. Fry vegetables and seafood with olive oil.
Remove the seafood from the pan and place on a plate.
Add the parsley oil and stir.
Add the rice and paprika powder.
Add the paprika paste and the paella seasoning.
Mix the rice with the spices and aromatics.
Add the broth and bring to the boil.
Add the squid in tomato sauce. Preheat oven to 200 °C in hot air.
Cook the rice over a high heat until it is firm to the bite, which takes a good 18 minutes.
Place the seafood and fish on the rice and place the paella pan in the oven for about 5 minutes.
Bring the pan to the table and put the seafood aside.
Serve rice, fish, prawns and mussels.