Añada is the physical representation of chef and owner Jesse Germer's obsession with the food of Andalusia and southern Spain.
Since the restaurant opened his approach has been to respect tradition while taking advantage of Australian produce.
The Arroz Negra is Añada's signature dish. "When buying your seafood for this dish, ask for some fish bones, preferably white-flesh fish bones," advises Gerner. "Don't use salmon bones because it will make the stock cloudy and ruin the flavour."
2 tbsp olive oil
1/2 cup Calasparra rice
1 tsp squid ink
100g squid with tentacles, cleaned and finely sliced
100g cuttlefish with tentacles, cleaned and finely sliced
100g John Dory, cut into 2cm cubes
3 mussels, cleaned and de-bearded
3 green prawns, peeled and de-veined, heads and tails on
1 handful of flat-leaf parsley leaves
Extra-virgin olive oil, to serve
Lemon cheeks, to serve
1 large white fish skeleton, head and tail attached
1 carrot, quartered
1 brown onion, quartered
1 celery stick, quartered
1 ripe tomato, squashed
2 fresh bay leaves
4 black peppercorns
2 tbsp olive oil
1/2 brown onion, finely diced
1 garlic clove, finely sliced
1/2 red capsicum, finely diced
1 thyme sprig
1 fresh bay leaf
1 pinch of ground fennel
Salt and ground black pepper
1 large tomato, diced
65ml white wine or fino sherry
1/2 tsp sweet paprika
You will need a 26cm paella pan for this recipe.
For the fish stock, wash the fish skeleton under cold water, making sure to wash away any blood from the gills. Add to a large saucepan and cover with cold water. Bring to a simmer over medium heat, removing any scum as it floats to the top. Add the remaining ingredients and simmer for 45 minutes. Strain the stock, reserving the liquid.
For the sofrito, heat the oil in a medium, heavy-based saucepan over medium-high heat. Add the onion and fry until softened, about 4-5 minutes. Add the garlic, capsicum, thyme, bay leaf, ground fennel and a good pinch of salt. Cook until the capsicum is sweet and soft, about 4-5 minutes. Add the tomato and wine and simmer for another 20 minutes over a low-medium heat, stirring occasionally. Stir in the paprika and season with salt and pepper. The sofrito should be quite thick and rich.
Preheat the oven to 200°C fan–forced (220°C conventional).
Add the stock to a medium saucepan and bring to the boil. Reduce the heat until a slow simmer.
Heat the olive oil in a paella pan over medium heat. Add the rice and half cup of the sofrito and cook, stirring for 1 minute to toast the rice slightly. Add 440ml of stock and the squid ink and stir in quickly - this will be the only stirring required.
Season, keeping in mind the squid ink is salty. Bring to the boil and place the pan in the oven for 13 minutes.
Season the seafood and place on top of the rice in a single layer, lightly pressing the prawns and mussels into the rice. Place back in the oven for 4-6 minutes until the seafood is cooked. Remove the pan from the oven and stand for a couple of minutes.
Finish with the parsley leaves, a drizzle of extra virgin olive oil, a sprinkling of salt and the lemon cheeks.
Serve with a green leaf salad and a nice bottle of white wine.