astrolab
VIP Member (Resident chef)
Paella is a Spanish preparation of rice, oil and saffron, its name comes from the word paella which indicated a large frying pan and shallow, with two side handles which was used in the Valencian community to cook various dishes of rice and meat.
The most popular paella is "the Valencian" that is prepared with chicken and rabbit with the addition of tomatoes, peppers, green beans, beans and snails.
The most common types are the Paella de pescado that involves the use of fish and vegetables, paella de marisco prepared with seafood, shellfish and vegetables and paella mixta where it is used both meat and fish.
This recipe serve 6
Ingredients
350 grams of rice
300 grams of squid
300 grams of octopus
300 grams of shrimp
1 kg of mussels
500 gr of clams
2 sachets of saffron
1 pepper
100 grams of tomatoes
150 grams of peas
120 ml extra virgin olive oil
1 onion
3 cloves of garlic
1 glass of white wine
4 large prowns
1 liter of comics
Ingredients for the comic crustaceans:
10 heads of shrimp
1 carrot
1 stalk of celery
1 onion
5 cherry tomatoes
1 liter and 1/2 of water
Method
How to make paella de marisco
Begin to prepare the comic ( brood ) crustaceans
Clean the prawns and set aside the peeled shrimp with the heads and putting the comic prepared and cooked in a liter and a half of water, along with a carrot, celery, onion and tomatoes. Cook for about 30 minutes.
When cooked, strain the comic with a special sieve, add to it the saffron and set aside Meanwhile, cook the vegetables and we clean the fish that we will need to prepare the paella.
Take roast the peppers on a plate then remove the skin and seeds, cut into strips and set aside.
Cook the peas in lightly salted water for 10 minutes, drain and keep aside.
Cleaned and sliced the octopus and squid and put these aside.
Clean the clams and mussels brushing under running water, set aside a handful of seafood that you will cook at the end and you'll need to decorate the plate.
Do open the clams and mussels by putting them in two separate pans with a lid and cooking everything on high heat for a few minutes or until it will open the valve.
Strain the liquid and add the seafood to the fish stock, shelled clams and set aside.
When you have everything ready, you can begin to prepare the paella de marisco.
Chop the onion along with the garlic cloves and place in a paella pan or large skillet with oil and cook for 5/10 minutes. When the onion is golden add the squid into rings and octopus.
Now add the prawns shelled and tomatoes, stir and then add the rice.
Toast the rice in the pan and then turn up the heat and deglaze by adding the white wine.
When the wine has evaporated, add the prawns and stir it all start wetting with the comic boiling.
Now add the peppers and peas, taste and adjust salt if necessary and without mixing, shake the pan to mix well adding the comic as it is absorbed.
When almost cooked, add the seafood and finish cooking the rice by adding the comic needed for the paella does not dry out too much.
In a separate pan, you open the seafood that you had kept aside while in another frying pan will do the shrimp with a little olive oil.
When the rice is cooked, turn off the heat and decorate the paella de marisco directly into the paella with seafood and prawns.
Wait a few minutes before serving to the table so as to deal well all the flavors. Accompany the paella de marisco with a few slices of lemon.
The most popular paella is "the Valencian" that is prepared with chicken and rabbit with the addition of tomatoes, peppers, green beans, beans and snails.
The most common types are the Paella de pescado that involves the use of fish and vegetables, paella de marisco prepared with seafood, shellfish and vegetables and paella mixta where it is used both meat and fish.
This recipe serve 6
Ingredients
350 grams of rice
300 grams of squid
300 grams of octopus
300 grams of shrimp
1 kg of mussels
500 gr of clams
2 sachets of saffron
1 pepper
100 grams of tomatoes
150 grams of peas
120 ml extra virgin olive oil
1 onion
3 cloves of garlic
1 glass of white wine
4 large prowns
1 liter of comics
Ingredients for the comic crustaceans:
10 heads of shrimp
1 carrot
1 stalk of celery
1 onion
5 cherry tomatoes
1 liter and 1/2 of water
Method
How to make paella de marisco
Begin to prepare the comic ( brood ) crustaceans
Clean the prawns and set aside the peeled shrimp with the heads and putting the comic prepared and cooked in a liter and a half of water, along with a carrot, celery, onion and tomatoes. Cook for about 30 minutes.
When cooked, strain the comic with a special sieve, add to it the saffron and set aside Meanwhile, cook the vegetables and we clean the fish that we will need to prepare the paella.
Take roast the peppers on a plate then remove the skin and seeds, cut into strips and set aside.
Cook the peas in lightly salted water for 10 minutes, drain and keep aside.
Cleaned and sliced the octopus and squid and put these aside.
Clean the clams and mussels brushing under running water, set aside a handful of seafood that you will cook at the end and you'll need to decorate the plate.
Do open the clams and mussels by putting them in two separate pans with a lid and cooking everything on high heat for a few minutes or until it will open the valve.
Strain the liquid and add the seafood to the fish stock, shelled clams and set aside.
When you have everything ready, you can begin to prepare the paella de marisco.
Chop the onion along with the garlic cloves and place in a paella pan or large skillet with oil and cook for 5/10 minutes. When the onion is golden add the squid into rings and octopus.
Now add the prawns shelled and tomatoes, stir and then add the rice.
Toast the rice in the pan and then turn up the heat and deglaze by adding the white wine.
When the wine has evaporated, add the prawns and stir it all start wetting with the comic boiling.
Now add the peppers and peas, taste and adjust salt if necessary and without mixing, shake the pan to mix well adding the comic as it is absorbed.
When almost cooked, add the seafood and finish cooking the rice by adding the comic needed for the paella does not dry out too much.
In a separate pan, you open the seafood that you had kept aside while in another frying pan will do the shrimp with a little olive oil.
When the rice is cooked, turn off the heat and decorate the paella de marisco directly into the paella with seafood and prawns.
Wait a few minutes before serving to the table so as to deal well all the flavors. Accompany the paella de marisco with a few slices of lemon.
