The Dish On ... Chef David Izquierdo of Boqueria
The Valencia native shares his signature paella recipe
Formerly the executive chef of Uno Mas, David Izquierdo has trained and worked under some of the world's top chefs including Ferran Adria of El Bulli and famous pastry chef Paco Torreblanca.
Name: David Izquierdo
Hometown: Valencia, Spain
Years in Hong Kong: Just got back to Hong Kong three months ago
Cooking background: I began to cook with my mom when she taught me how to make paella amongst other dishes. I became a chef because I like to eat well. It's become an adventure that's taken me around the world and into the kitchens of great chefs such as Ferran Adria.
Favourite thing to cook at home: I love to cook paella at home on Sundays. Once, I tried to make sushi instead but it wasn't good.
Favourite restaurants in Hong Kong: Tokyo Joe, Blue Smoke BBQ and Tango. Blue Smoke is a great concept for American food which wouldn't be found in Spain. Tokyo Joe is fun and accessible but still serves good quality Japanese food. Tango's food and atmosphere is comforting to me and I feel relaxed when I hear the staff speaking Spanish.
Top holiday destination: Mexico
Best cooking advice: Amateur and professional cooks alike should constantly taste their food to refine and adjust their cooking.
Signature dish: Seafood paella (see recipe on page two)
Seafood Paella by Chef David Izquierdo
Ingredients 100 grams Bomba rice 300 ml water Pinch of saffron threads Pinch of salt 1 large ripe tomato grated 1 garlic clove minced 1 teaspoon sweet smoked Spanish paprika 3 tablespoons Spanish extra virgin olive oil 3 red Spanish prawns diced 2 medium sized squid bodies and tentacles diced 6 clams 6 mussels 1 lemon cut in 4 wedges
1. Heat olive oil in paella pan until it shimmers.
2. Add diced prawn and squid meat in a single layer and cook over medium high heat until excess water has evaporated, about five minutes.
3. Add grated tomato, garlic and paprika continue to cook until tomato turns into a jam consistency (about 10 minutes).
4. Add rice and mix with other ingredients in pan until well blended.
5. Add salt, saffron and water simmer for 10 minutes.
6. Nestle scrubbed clams and mussels into simmering rice and continue to cook until they open, about eight minutes.
7. Turn off heat and cover pan with a clean tea towel. Leave undisturbed for 15 minutes while you open and serve a refreshing Spanish white wine.
8. Garnish paella with lemon wedges and serve.
Boqueria, Lan Kwai Fong Tower, 33 Wyndham Street, Central, Hong Kong, +852 2321 8681, www.boqueria.com.hk