For his original recipe, Alberto uses the head and bones of a whole turbot – a flat, diamond-shaped fish – to flavour the paella. As turbot is not available in Australia, we’ve used New Zealand flounder. Alberto also uses a stock made from fish bones, leek, carrot, celery, fennel, onion, tomatoes, garlic, ñora pepper, white wine, herbs, peppercorns and star anise, but we’ve substituted good-quality fish stock. For an extra-fine paella texture, use a 41cm ovenproof paella pan.
↧