FLAVOURS FROM SPAIN

Head Chef Marco Antonio Blanquer Torres at Taperia, JA The Resort, from coastal city Denia - located between Alicante and Valencia - has trained with some of Spain’s acclaimed Michelin starred chefs including Chef Rafa Soler, Chef Jose Vicente and Chef Javier Cabrera. Chef Marco credits his inspiration and success to age-old family recipes from his mother, grandmother and uncle. He has travelled the world sharing his passion for Spanish cuisine across Singapore, China, India, UAE, and his home country of Spain developing a portfolio of signature dishes with a special flair

Gambas al Ajillo

60ml olive oil 6g garlic, sliced 8 pieces U15 prawns 6g fresh red chilli 2g sweet paprika 1g white pepper Salt

Method

1 Clean the prawns removing the shells and heads. 2 Add the olive oil to the pan and when the oil becomes very hot, add the sliced garlic. 3 Add the U15 prawns, salt and white pepper, turn over the prawns and add the fresh chilli, ensuring both sides of the prawns are well cooked, and the meat has become white.

When it all sizzles together, add the sweet paprika and serve.

Black Seafood Paella

200g U15 prawns 40g baby squid 30g cuttlefish ink 120g cauliflower 80g cuttlefish 20g garlic 40g onion 2g saffron 100g fresh tomato 180g Bomba rice 40ml olive oil 8g sweet paprika 10g rosemary 800ml seafood and fish stock

Method

1 Clean the prawns, removing the head and shell, and remove the innards of the baby squid. 2 Clean the vegetables, cut and keep in different bowls for easy preparation while cooking the dish. 3 Heat the olive oil in the paella pan, add prawns and baby squid and seal them side to side. Set aside. This step is just flavouring the oil which will be used for the next ingredients. 4 Cut the cauliflower into small pieces and sauté until golden colour. Add the cuttlefish cut in cubes, 60 grams of prawns cut in cubes and mix and sauté with the cauliflower. Then add the tomato, onion and garlic. 5 After approximately 10 minutes of sautéing all these ingredients together, add the

Bomba rice (special Spanish rice used for

Paella), sweet paprika, saffron and the seafood and fish stock. Check if more salt is needed but be careful not to add too much, as the reduction may be too salty once the cuttlefish ink is added. 6 Heat at maximum heat for around 5 to 6 minutes. After 11 minutes, reduce it to medium heat to make the “Socarrat” in the bottom part of the pan. This technique will make the rice stick, almost as if it is burnt, but this is the traditional method in Valencia to give flavour to the rice at the bottom. 7 Carefully check the rice and when it’s almost 2 minutes from the grain is fully cooked, add the garnish to the top, the prawns and baby squid that have previously sealed at the beginning, and smalls pieces of cauliflower. 8 Add some lemon wedges and aioli.

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