Chef de Cuisine - Casa de Tapas and Cielo Sky Lounge
Francisco is the current Chef de Cuisine of Casa de Tapas and Cielo Sky Lounge at Dubai Creek Golf & Yacht Club.
Francisco started his journey in the culinary world at The Westin Palace Madrid right after completing his culinary school education. He was in charge of the breakfast buffet and assisted the pastry chef. After this, he joined Michelin-starred Mugaritz, one of the world’s 50 best restaurants, located at the resort town of San Sebastián.
His experience with fine dining in Madrid brought him to Barcelona where joined Hotel Eurostars Grand Marina as a Banquet Chef de Partie, taking charge of breakfast and inventory control. With a desire for unique culinary experiences, he joined The Coconut Club in Barcelona as Chef de Partie to develop and introduce new dishes. Prior to joining Dubai Creek Golf & Yacht Club later worked with Alsure Café and Restaurante Macondo as Sous Chef before joining the culinary team at Dubai Creek Golf & Yacht Club as Junior Sous Chef before being promoted to Chef de Cuisine.
Paella de Mariscos
Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
Types of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), among many others.
Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken, duck and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary.
Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables.
Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans.
Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking) variety known as Senia. All types of paellas use olive oil.
Ingredients:
120 gr bomba rice
6 clams
500 ml fish broth
6 mussels
30 gr green peas
3 pranws
3 langustine
60 gr cuttle fish
40 gr calamary
2 gr garlic
6 ml olive oil
60 gr onion
60 gr red pepper
60 gr green pepper
3 gr papprika
1 gr saffron
salt & pepper
Method:
1. Add olive oil in a paella pan, put the garlic and pre cook all the seafood, and save on the side.
2. Chop the vegetables and cook , add the rice , papprika , salt, pepper and stir for 30 seconds in a medium high temperature.
3. Add the calamari and the cuttlefish , put 250 ml of broth and the saffron, let it simmer until the rice is cooked , at the same time add the rest of the broth when the rice needs it.
4. Add the rest of the seafood and the green peas and simmer until rice is cooked.