Description
The most popular paella in Spain is paella with seafood (paella de mariscos). In the best restaurants it is cooked with broth made from fresh fish trivia and shrimps and langoustines that were still moving, when I was lying on the counter (morning catch). The rice absorbs all the flavors of the seafood and has a bright full-bodied taste. If you have no opportunity to buy fresh seafood, paella can be cooked from frozen. In addition, the paella can be cooked with many other ingredients, including chicken and pork. At the end of the recipe you will find a link to an article that describes in detail the history of paella and the method of its preparation.
Ingredients
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Figure
600 g
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Broth
1750 ml
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Olive oil
3 Tbsp
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Shallots
4 piece
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Pepper
1 piece
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Tomato
4 piece
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Green peas
0.5 cup
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Shellfish
20 piece
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Mussels
12 piece
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Shrimp
12 piece
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Lobster
6 piece
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Cuttlefish
300 g
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Paprika sweet
1 tsp
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Saffron
1 tsp
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Parsley
1 coup
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Garlic
2 tooth
Cooking
Ingredients.
1. You can buy a good ready fish broth, but it is best to cook homemade fish stuff, vegetables and herbs. In any case, don't use bouillon, it is better to just replace the broth with water. In this case, the paella will just have a less pronounced fish taste.
2. Shallots, garlic and herbs are finely chopped. Pepper cut in strips. For the brightness of the meals I take half red pepper and half green. Tomatoes cut in half and grate on a coarse grater so that the hand you still have the skin, don't need it.
The burner should be wide, so that the heat is evenly distributed. Typically Spanish have a special plate double burner for paella.
3. Mussels wash, remove "beard" and carefully scratched the surface with a wire brush. If the mussel is open, gently tap it with a knife: if it does not close, throw it out. You also need to throw out all broken and cracked mussels. Clams wash.
4. Pour in the olive oil in a wide pan with a thin bottom. Add the shallots and catfish, fry over medium heat, without mixing up the onions on one side, squid on the other. Cuttlefish need to add in the cold butter, so it was not hard. When the onion becomes transparent, move it to the edge of the pan and place on a vacant place of the shrimp and lobster. Quickly fry from both sides. Add olive oil if necessary.
5. Shrimp and lobster just quickly fried in olive oil and removed to a separate plate until cooked paella and cuttlefish remains in the pan all the time.
6. For sofrito: add the peppers to the pan and fry for a few minutes to become soft. Add the tomatoes and cook over medium heat, stirring occasionally for 5-7 minutes until the mixture has become fragrant and have taken on a more dark rich color. Add saffron and paprika, stir.
7. Add rice, stir and cook 1 minute.
8. The rice must be coated with all the juices in the pan.
9. Pour in the stock, add the peas. The rice should be evenly distributed across the bottom of the pan. After the broth was poured into the pan, mix rice anymore. Cook on medium-high heat for 18-20 minutes, then reduce heat and cook another 8-10 minutes.
10. 3 minutes until rice is spread on the surface of the mussels and clams, slightly sinking them into the hot rice. Mix the parsley and garlic and sprinkle the mixture prepared paella. Cover the pan with foil and leave to rest for 5 minutes.
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