Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
INGREDIENTS:
| 800 g / 28,22 oz Calamari in its ink |
500 g / 17,64 oz Peeled prawns |
| 1 Onion |
2 tomatoes |
| 400 gr / 14,11 oz rice |
4 calamari ink bag |
| 1 little tablespoonful paprika |
8 tablespoonful oil |
| 800 mL Fish broth |
1 little tablespoonful paprika |
| 2 Cloves of garlic |
| 1- Heat up oil |
2 Minutes |
| 2- Fry calamari and peeled prawns |
7 Minutes |
| 3- Fry grated or crushed onion and tomato |
4 Minutes |
| 4- Add water |
40 Minutes |
| 5- Add ink calamari ink, rice and paprika |
3 Minutes |
| 6- Add fish broth and cook |
20 Minutes |
| 7-Let rest |
4 Minutes |
| Total: |
40 Minutes |
INGREDIENTS
We will use calamari in its ink and peeled prawns. To get its black hue characteristic you should add calamari ink bags sold in frozen section. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish, a big head of monkfish and swordfish and the heads of the prawns.
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, put them aside on outside of the pan and fry two cloves of sliced garlic.
Add the peeled prawns to fry them. We do like that because calamari need more time to fry.
FRYING ONION AND TOMATO!!
When calamari and peeled prawns are sautéed put them aside on outside of the pan and add grated or crushed onion, fry for a few minutes.
When the onion gets brown add the grated or crushed fresh tomato and fry with the onion for a few minutes.
ADD FISH BROTH, SEASON AND COOK
Add 800 mL fish 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. 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 rest and ready to eat.
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.
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