Seafood Paella


1h 30min
Servings: 
4
Stanislava Dimitrova
How it's made: 

The key ingredients of the Seafood Paella are rice, vegetables and a combination of lobster, shrimp, mussels, cuttlefish, octopus or scallops, depending on what one can find on the market.

Today's recepie was preapred inland, far from the seaside and the inspiring Valencian Mercado Central with whatever was available in the supermarket. However, it is deliscious and not far from the original Valencian fisherman's paella.

Shell and divein the shrimp. Combine the shrimp heads with 3 cups of water, couple of bay leaves and 2 garlic cloves and bring to boiling. Let it simmer for 15 minutes. Strain the shrimp broth through sieve and remove heads.

Meanwhile, heal the olive oil in the Paellara. Add mussels and cook until they open. Then remove them from the pan. Sauté the chopped cuttlefish and shrimp tails. Add the chopped onion and garlic and sauté until onion is soft and translucent. Add chopped pepper and tomato. Season with paprika and stir well to avoid burning the paprika - that will result in unpleasant bitter taste of the paella. Pour in half of the shrimp broth and let it simmer for 15 minutes.

Add saffron and rice. Stir well and make sure all rice and vegetables are coverd with broth. Boil at very strong fire for 5-6 minutes, or until the rice is half cooked. Then bring the heat almost to a minimum and cook, thus avoiding the release of rice starch, which thickens the broth and burns the bottom. Season with salt and let it cook untill the broth is absorbed.

After removing the dish off the fire, wait 5 minutes before serving the paella, to make sure the rice absorbs all the juices and flavors. Combine with a glass of well-chilled white wine and enjoy.

Shopping list: 
12-14 jumbo shrimps (400 gr.)
10 baby cuttlefish (400 gr.)
12-14 mussels
2 tomatoes
1 onion
3-4 tablespoons olive oil
1 red pepper sliced julienne style
1 ½ cup white rice
3 garlic cloves
a pinch of saffron
2-3 bay leaves
1 tablespoon paprika
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