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Gourmet Madrid Tours Experiences



  •  320g of round rice
  •   550 ml of  chicken broth
  •   2 cloves of garlic
  •   200g of chiken meat
  •   200g of squid cleaned and cut into rings
  •   100g of clams
  •   500g of mussels
  •   1 teaspoon of sweet cayenne pepper
  •   Some strands of saffron
  • 1 ripe tomato grated
  • Olive oil


Cover the bottom of the paella pan with olive oil and heat.

Add the garlic and sauté with skin. Remove and reserve. Brown the chicken cut into small pieces and lightly salt it. Remove and reserve. Gild the squids, until they lose the water. Add the garlic and the golden chicken. In the centre of the paella pan make a hollow and sauté the paprika with great care that does not burn. To prevent burning it add the tomato paste scratched as we see that the paprika starts changing colour. If the paella pan was very hot remove from fire and allow to cool before you toast the paprika.

Stir-fry the tomatoes until they lose water. Add the rice, mix well with all the ingredients. Pour three measures of broth by one of rice. Add the saffron strands and correct salt if necessary. Bring to a vigorous boiling for 10 minutes and then lower the fire to cook gently. The rice is usually take from 12 to 15 minutes to be done.

Once done, leave the paella for about 5 minutes covered with a dishcloth or paper Newspaper.


Put all the ingredients in the oven at 200° for 20 minutes. Put the ingredients well toasted in a pan without the fat to be released, cover in water and bring to the boil. Skim the broth thoroughly from all impurity with a skimming ladle or a strainer. Cook gently for an hour or more.

Broth Ingredients::

  • 3 chicken carcasses
  • 1 chicken foot
  • Ham bones
  • A few bones of cane and knee
  • The green of a leek
  • 1 carrot
  • 1 turnip

Cancellation policy


This Spring Gourmet Madrid offers a 15%off on multiple activities. Just add the second experience to your chart and the discount appears.