Paella Parellada

Rice & pasta | Traditional Spanish Recipes

Rich Man’s Rice – Arròs Parellada

Rice is one of my favorite ingredients, that’s why I love exploring all its possibilities. If you want to make me happy, invite me for a paella or anything that includes rice in the menu. If you want to be happy, ask me to do a Rice for you! This recipe I’m showing you today, is very similar to the Paella mixta (it has seafood, fish and meat), but there is a big difference: you can eat it all with the fork… no need to use your fingers to peel the shrimps (those of you who may have difficulties to proceed with the fork and knife)  and no need to touch the mussels and clams shells. Also, all the meat is boneless to make things even easier to the guest.

Arros Parellada

The story of the dish goes back to the end of XIX century, when Mr. Juli Parellada an assiduous and wealthy client of the Suis Restaurant located in Barcelona’s Ramblas asked for a different dish that would have his name. The chef of the restaurant invented this special paella and put his name on it: Arròs Parellada. Nowadays, fantastic restaurants such as Set Portes have it in their menu. They also call it Rich man’s rice. I highly recommend that you try to go to this restaurant and taste their rices.

arros parellada

You will find lots of versions of this Rich Man’s Rice – Arròs Parellada, it can be a dry rice or a soupy one, it might have pork ribs or sausages; some would cook it, some would bake it… here is my particular version with some tips to increase the flavor that you might appreciate :D.

arros parellada

Some months ago I was approached by Monarch Airlines to choose a dish which could represent Barcelona, and this Arròs Parellada came immediately to my mind. Thank you Monarch Airlines for choosing this blog as an example of Barcelona’s Gastronomy.


Ingredients for 4 servings: 360 grs of rice (bomba is a good choice), 1100 ml of fish stock (home made is better), 150 grs of boneless chicken, 150 grs of pork sausage, 150 grs of boneless monkfish, 1 cuttlefish (small/medium size) 2 medium onions, 1 garlic clove, 3 ripe tomatoes, 1 green pepper, 2 roasted red peppers (in case you want to present the dish like it shows in the pictures), 8 red shrimps, 12 mussels, 20 clams, 50 grs of peas, 3 branches of parsley, olive oil (0,4º) and salt. ALL INGREDIENTS SHOULD BE FRESH AND 1ST QUALITY.

  • Pour enough olive oil to cover the surface of the paella (pan) and fry at medium heat the shrimps. Salt them and reserve. Add the monkfish cut in small dices to the paella, salt it and fry till golden (stir so that it doesn’t get sticked to the pan). Reserve. Add the cleaned and cut cuttlefish and cook till golden. Reserve. In the same oil (add more if you need) fry the meats cut in small dices, salt them and when golden, reserve.
  • Prepare the sofrito: Cut the onion into small pieces and place in the paella at low heat until transparent using the oil of the meat and fish, add the cut green pepper and when soft, add the garlic clove cut in small pieces. When fragant add the grated tomatoes. Stir at low/medium heat until it caramelizes.
  • Clean the mussels and clams. Steam with a bit of water and reserve. Discard the valves but keep their meat and the strained water. Prepare your own fish stock: Heat some olive oil in a deep pot and place the shrimps peels and heads, also the monkfish bone and 1 onion. When the shrimps peel get red, add 1 1/2 liters of water and  1/2 of the mussels and clams water. Let it boil for maximum 1/2 hour. Squeeze the shrimps head, strain the stock and reserve.
  • Add the meat/fish to the sofrito pan and stir for one minute. Meanwhile get the fish stock boiling.
  • Add the rice and stir mixing all ingredients together for another minute. Heat should be medium.
  • Pour 1100 ml of boiling stock inside the pan and have at high temperature for the first five minutes. Stir a bit to distribute the ingredients. Add the peas. Keep on cooking without stirring for another 10 minutes at low/medium heat. Taste and add salt if necessary. 2 minutes before the 10th minute, add the peeled shrimps, the mussels and the clams.
  • Mince the parsley leaves and sprinkle over the rice. Take away from the heat, cover with a lid and wait 3 to 4 minutes until the grain is done.
  • Now it’s ready to be served. If you want to present it like I have done in the pictures, place a mold over a plate, cover the inside of the mold with the roasted red pepper and place the rice inside until full. Decorate with the shrimps and mussels.
  • Enjoy!!!!
  • Tips to improve the result: make your own stock fish, use fresh, not frozen ingredients, right after pouring the stock inside the pan, squeeze half the spleen of the cuttlefish inside. Try to use olive oil and not other oils.



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02/17/2014 · 14:11 h by bellini

I don’t mind getting my hands into my dishes, but there is something to be said for not doing so as well. I love the individual dishes here as well. It reminds me that I missed the paella lunch on the beach last Sunday. Sad for me.

02/22/2014 · 18:37 h by Dina

Nuria, it was wonderful to meet you and your husband and try the calçot and el Prat artichokes last night. We are still talking about it. When we get home in a couple of weeks I will begin to experiment in my kitchen with all the beautiful Spanish foods that we tasted here. I will be consulting your blog regularly for the next foreseeble future, I am sure. there is so much information and ideas here, i am excited just thinking about it. I hope you come to visit us in Canada sometime.
all the best and stay in touch,

02/24/2014 · 12:34 h by Núria Farregut

Dear Dina, you are sweeter than the calçots :D. It was our pleasure to share a beautiful day with you and George!!! You are so welcome to be back anytime, and when you do, I will cook for you… all organic of course, lol ;D

Can’t wait to see your new posts!
Much much love and have a good trip back!

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