![guso seafood guso seafood](https://3.bp.blogspot.com/-iQ7oyyie0Js/US3Dt90-rGI/AAAAAAAAF1E/AoJZZAt7Wd0/s1600/lukot+donsol.jpg)
This is a trial-and-error part of the process – it takes a long time and lots of practice to perfect the paella socarrat. You can turn up the heat at this point for another 2 minutes to ensure that an even crust forms at the bottom. Once most of the liquid is evaporated and there is a slight smell of burning, a crust will begin to form. For a perfect socarrat (crust), pay attention to the liquid that has been evaporating and the smell of the paella.Ī generosity of Andrew Kai’s Gusto’s Seafood Paella When the seafood and rice are nearly at that perfect cooking point throw in the frozen peas, squeeze in the juice of one lemon and check your seasoning. Add the saffron to the paella and cook for another 3 minutes.Īdd the squid, prawns, mussels and clams. Lightly toast the saffron on a piece of foil under your grill to get maximum effect. Once you’ve covered the rice with the stock, let it cook rapidly on a medium/high heat (do not simmer, as this will make the rice stodgy). So if you’ve added 60 g of rice, pour in 1.2 litres of stock. The stock:rice ratio is extremely important, but a good rule of thumb is 1 cup of rice to 2 cups of stock. Once the ingredients are mixed and toasted, add the can of tomatoes and cover everything with stock. This is very important as it will begin to incorporate the flavours. Add tomato paste and continue on a low heat.Īdd the rice and paprika, stir the pan thoroughly and start to ‘toast’ the rice kernels.
![guso seafood guso seafood](https://www.sceltedigusto.it/public/wp-content/uploads/2016/02/Steve-Lee-Wild-Alaska-Salmon-hi-2048x1536.jpg)
Add the chorizo and fry for a further 3 minutes, until all the juicy, meaty oils are released from the sausage. In a paella pan or any flat-based pan, start sweating off the onions and garlic on a low heat with a generous amount of olive oil. He believes that markets allow the generation of revenue for local industries, which in turn allows South Africa to grow from the inside and continue to showcase the talent it has to offer.Ħ0 g calasparra/bomba rice (Spanish paella rice), or long-grain riceġ.2 litres of good fish/shellfish stock or chicken stock ‘We have the ability to grow world-class produce, catch the freshest fish and farm the best meat,’ explains Andrew.
![guso seafood guso seafood](https://verogustosauce.com/wp-content/uploads/2020/10/Seafood-Arrabbiata.jpg)
Gusto can now, however, be found at numerous other markets around Cape Town and Johannesburg, and they also cater for functions and events.Īndrew firmly believes in ‘keeping it local’ and is grateful to the food markets for the opportunities and exposure they provide for South Africa’s local talent. The Neighbourgoods Market in Cape Town’s Old Biscuit Mill is the perfect fit for Gusto, especially as the market is well known for the high standard of its vendors and the bustling atmosphere, which to Andrew resembles the kitchen environment he’s become used to. He’s also had stints at Jardine and The Roundhouse in Cape Town, before starting Gusto, a Spanish catering company, with Matthew Freemantle. Andrew has since worked with Marcus Wareing and at the double-Rosette restaurant, Daphne’s, in London. However, it wasn’t until his late twenties that he decided that the film industry wasn’t for him and he followed his passion by enrolling in a chef’s course at the reputable Cordon Bleu in London. In Andrew Kai’s pursuit for the perfect paella, he toured Spain to uncover the local secrets of the dish and, after experimenting with different ingredients, he can now safely say that Gusto’s paella is hard to beat.Īndrew spent his childhood ‘hanging out, sniffing and tasting’ in the kitchen with his mother and grandmother. This saffron flavoured rice dish, cooked with meat or seafood, originates from Valencia and dates back to the mid-nineteenth century. Paella is one of Spain’s most famous culinary exports.