Paella Mar y Muntanya. A Modern Land and Sea Statement

Fire, saffron and head-butter umami. Viva Espanã

A bold modern paella mar y muntanya for 4 people — seared quail, gambas head-butter, saffron rice, toasted almond sofrito, controlled socarrat ( that delicious crust that forms under a well cooked paella ).

Intro

This paella isn’t your run off the mill tourist trap old fish and dirty rice from Benidorm, it is refined yet authentic in its controlled intensity.

Quail instead of chicken. Gambas head-butter extracted into the sofrito. Toasted almonds for earthy complexity. Calamari, pink shrimp and yes, a proper socarrat.

This is paella for people who respect tradition enough to push it forward.

Ingredients (for 4 people)

Sea & land:

8 large raw gambas (heads ON, non negotiable)

300–350 g quail fillets (or rabbit, traditionally)

A handful of cleaned calamari rings or strips

400g raw pink shrimp (added last, delicate)

Rice & base

±500g paella rice (bomba or calasparra)

2 L rich seafood broth. If not homemade the special paella broth from Gallina Blanca brand is good

4 ripe tomatoes or even better dark Kumato

4cloves garlic

1 small handful of toasted, crushed almonds ← signature detail

Olive oil (generous, this is Spain, not a salad)

Dry white wine (for 2 deglazings)

Seasoning

Smoked sweet paprika (pimentón de la Vera)

Paella spice blend with real saffron

Flaky sea salt, black pepper

Fresh flat parsley

Optional: lemon wedges at service

Optional aïoli on the side (recipe available in the Sauces section)

Method 

1. Sear With Intent

Sear gambas whole — remove.

Burn-kiss the quail fillets — remove.

(Keep the gambas heads. They are liquid gold.)

2. Sofrito With Depth

Onion and Garlic → tomato → toasted almonds folded in.

Deglaze with white wine.

Add the rice — toast until nacred.

3. The Umami Insertion

Add extracted gambas head-butter,

white wine,

smoked paprika & saffron spice blend.

4. Build It Like You Mean It

Broth is added progressively, never in one dump.

When hydration is right:

calamari in → then gambas & quail → pink shrimp last.

5. Socarrat — The Holy Moment

Do nothing. Slightly raise the heat.

Listen for crackling  not sizzling.

That sound is the crust forming. The prize.

6. Finish & Serve

Fresh persillade.

Optional ( recommended  )alioli on the side.

Serve in the pan. Never stirred.

Wine Pairing

Manzanilla, Fino, or a sharp Catalan Xarel lo.