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Print this pageChef Ignacio Simon "Nacho" Rueda
Chef Ignacio Simon "Nacho" Rueda's favorite dish is Spanish Paella, especially when prepared with shellfish. "The Paella we prepare in our kitchen is so good that customers always fall in love with it and, when boarded as a menu item, it always becomes one of the passengers' favorite dishes," says Chef Nacho.
Here, Chef Nacho shares his recipe for Paella. It's easy to see why airlines serving it onboard Madrid-originating flights have contacted Gate Gourmet to raise the boarding ratios of his scrumptious dish!
Special Mix Paella 
Ingredients
| Extra virgin olive oil | 120 g |
| Chopped onion | 40 g |
| Chopped garlic (optional) | 5 g |
| Green pepper and red in "brunoise" | 80 g |
| Veal and chicken cut in dice | 200 g |
| Serrano Ham in "brunoise" (optional) | 30 g |
| Calamari in rings (the big ones have to be cut) | 100 g |
| Fresh tomato, peeled and without pips, in cubes | 80 g |
| Rice (SOS) | 400 g |
| Saffron (strings), slightly roasted and crushed | 1 gram |
| Water | 800 g |
| Salt | 50 g |
| Fresh and peeled prawns | 80 g |
| Angler (or another fish) cut in dice | 100 g |
| Peas | 60 g |
| Fresh green beans, pre-fried in the fry pan | 80 g |
| Green asparagus, pre-fried in the fry pan | 150 g |
| Quarter of artichokes, pre-fried in the fry pan | 100 g |
| Shellfish for decoration (like fresh prawns), Norway lobster, medallion of lobster with shell, crabs, mussels or fresh clams without the shells, etc. | 1200 g |
| Red pepper in slices | 50 g |
Preparation
- Boil the olive oil in the "paellera" (special pan for paellas) with the onion, the garlic and the peppers.
- Add the meat, the chicken, the calamari and sauté all of it.
- Add the tomato, after the rice and the saffron, and brown it.
- Pour over the water and salt, and mix.
- When it is scalding, add the prawns and the fish except the asparagus.
- Leave it warming up for 3 minutes, shaking it very carefully.
- Decorate it with asparagus, the seafood left, and the slices of red pepper.
- Leave it cooking at a low temperature for 15 to 20 minutes until nearly all the liquid has been absorbed and decorate.
- Cover it with a dishcloth and leave it resting for 5 minutes.
- You can serve it immediately.
Note: Decorate with orange or curly lemon cut in half slices, parsley, etc. Serve with lemon.