Revised Buckwheat Paella Recipe

Prepare the clams: in 2 cl of olive oil and 15 g of butter, sauté the thyme, bay leaf, and garlic clove. Add the clams, deglaze with 40 cl of white wine, and cover. Cook quickly (a shellfish is cooked when it opens). Retrieve the clams and shell them. Strain through a fine sieve and reserve the broth to moisten the buckwheat during its cooking.

Cook the buckwheat: in a skillet, sauté the chopped onion in 2 cl of olive oil. Remove it and toast the buckwheat in the hot olive oil. Add the tomato paste and the sautéed onion, then deglaze with white wine. Once the mixture has reduced by half, add enough clam broth to cover and add saffron. Let the buckwheat cook for 15 minutes, adding more clam broth if needed.

Peel the chorizo, cut it into cubes, and sauté it over high heat without any fat.

Rinse the prepared squid, cut the body into small triangles, and chop the tentacles. Using a knife, make shallow cuts in the triangles without going too deep. This technique allows the squid to curl and form nice cones. Sauté the squid over high heat in olive oil.

Put the hake fillets in salt for 5 minutes, then rinse them with clear water before drying them with paper towels. In a pan, cook the fillets in 2 cl of olive oil with a sprig of thyme and bay leaf. The cooking should be just until they are opaque.

To finish Presentation: In a dish, spread the buckwheat on the bottom. Add the fish fillets. Continue by placing the squid, clams, and chorizo. Finish by adding chopped parsley and a few nice leaves.