Easy recipe 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
Total:	50 Minutes

TECHNICAL EQUIPMENT :

Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.

• 1- Paella pan
• 2- Burner for paella pan
• 3- Tripod for gas burner
• 4- Gas regulator
• 5- Gas cylinder

INGREDIENTS FOR A GREAT SEAFOOD PAELLA

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.

KEEP FRYING!

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!!

Add the broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. Add saffron and the mussels too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat our seafood paella.

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