Au grès des voiles · video

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Marty hosts a lunch in a 16th-century family home built in 1573.0:50 The meal features a paella prepared with artichokes, onions, cuttlefish, and Argentine langoustines.3:31 The cooking process involves sautéing onions until transparent before adding the rice to absorb the oil.4:03 The chef incorporates a frozen fish stock made from prawn heads and mussel cooking liquid to enhance the flavor profile.5:13 The cuttlefish remains uncleaned to preserve its ink, which contributes to the dish's color.6:07 The host emphasizes that the term paella refers to the pan itself rather than the final meal.6:47 Guests pair the dish with a white wine provided by friends named Patrice and Hélène.10:02

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