Easy guide seafood paella
Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
|4 ud. Mantis shrimp||4 ud. Langoustine|
|4/8 ud. Prawn/Shrimp||300 gr Calamari|
|300 gr Swordfish||250 gr Mussel|
|1 tomato||400 gr rice|
|8 tablespoonful oil||Fish broth|
|1 little tablespoonful paprika||A pinch of saffron otherwise saffron dye|
|1- Heat up oil||5 Minutes|
|2- Fry calamari, swordfish and shellfish||10 Minutes|
|3- Fry grated or crushed tomato||4 Minutes|
|4- Add rice and paprika||4 Minutes|
|5- Add fish broth||22 Minutes|
|6- Let it rest||5 Minutes|
TECHNICAL EQUIPMENT :
Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove
- 1- Carbon steel paella pan
- 2- Paella burner
- 3- Paella burner legs
- 4- Gas regulator
- 5- Gas cylinder
In this case as shellfish and fish we have used: mantis shrimp, langoustine, prawn/shrimp, calamari, swordfish and mussel. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish and a big head of monkfish and swordfish.
READY, SET, GO!
Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!
When the oil is hot, add the calamari. We start to fry
When the calamari get brown, add the swordfish, we do like that because calamari need more time to fry.
Once the fish is fried add the shellfish to fry them
FRYING TOMATO AND RICE!!
When the fish and shellfish are sautéed put them aside on outside of the pan and add grated or crushed tomato, fry for a few minutes
On this point, add rice, stir and add paprika. Fry rice and paprika along with the fish and the shellfish. .
ADD FISH BROTH, SEASON AND COOK!!
READY TO EAT!!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat
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