@cherenayuso recipe: squid and prawn paella
RECIPE OF "Cherenkov Ayuso"
Sanitary by day, cook by night, Ayuso loves to cook and likes to share his favorite recipes with the rest of the world.
From rice dishes, tortillas, sweets to wines, there is no recipe that you are not willing to share if its flavor convinces you that it should be shared.
Follow and discover innovative recipes in his Instagram @cherenayuso.
Preparation time: 10 minutes. Cooking time: 48-50 minutes. People: 4.
INGREDIENTS:
| 400 gr of Rice | 40 gr of Onion stir fry |
| 300 gr of Prawns | 9 gr of peppers |
| 300 gr of Cuttlefish | 3200 ml of fish stock |
|  1 splash of fine white wine |  160 gr of grated ripe tomato |
| 100 ml of Olive oil | 5g of salt |
Optional: Alioli of black garlic
TIME TO CARRY OUT EACH STEP
| 1- Heat oil | 5 Minutes |
| 2- Sauté prawns and squid | 30 Seconds |
| 3- Saute tomato, add paprika and sauté onion and integrate | 4 Minutes |
| Â 4- When the tomato is fried, add a splash of fine white wine | 2 Minutes |
| 5- Add stock, a spoon of salt and introduce the rice | 4 Minutes |
|  6- While the rice is cooking, add the prawns and squid again | 22 Minutes |
| 7- Cover the paella pan for a few minutes | 2 - 5 Minutes |
| Total: | 50 Minutes |
STEP BY STEP
LET'S START THE PAELLA
The first thing is to put the oil to heat for a few minutes on our paella pan.
THE TASTE OF THE SEA
After the oil is hot, we introduce the prawns and let them fry until they take on a yellowish color, from there we remove them from the paella pan.
After removing the prawns, we fry the squid, in a similar way, when they take on a golden brown color we remove them from the paella.
WE STIR FRY THE REST OF THE INGREDIENTS
With our fried fish, we introduce the grated tomato, the fried onion and add a little bit of paprika, spread it over the pan.
A little bit after letting the rest of the ingredients fry, we give it a small splash of fine white wine.
BOTTOM OF THE SEA AND RICE OF THE EARTH
We introduce the fish stock to the paella and add a teaspoon of salt to our own taste.
When it starts to boil, add the rice.
LAST STEPS
We reintroduce the prawns and squid while it is boiling.
When you finish the paella, let it rest under a lid for a few minutes.
READY TO ENJOY
As a last touch, if you wish, you can put a little bit of black garlic aioli, but give it a little extra flavor.
With these last touches you already have your squid and prawn paella ready.
TECHNICAL TEAM:
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-Â Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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