Paella with seafood

Last Updated on October 16, 2024

Who wouldn’t know Spanish paella, rice steamed with anything. We have a recipe for paella with Vegetable Recipes and shrimps, mussels, calamari…

Ingredients:

Representation for 4 servings: 350 g of seafood (shrimp, mussels, calamari) 400 g peeled tomatoes 400 g round grain rice for paella Molí de Rafelet 150 g cherry tomatoes 600 ml poultry broth 300 ml of white wine Flor de Vetus, Verdejo, D.O. Rueda 1 bag of Carmencita paella seasoning 2 pcs garlic cloves 2 pcs onions 1 pcs red pepper fresh parsley olive oil

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citron chilli pepper salt

Procedure:

In a large pan, heat the olive oil and sauté the chopped garlic in it. In a few seconds, before the garlic becomes bitter, add the chopped shallots, red pepper, mussels and sauté. Let them release their juices, which takes about 5 minutes, then add the sliced cherry tomatoes, add the chopped peeled tomatoes and cook until they start to “disappear”.

Now it’s time to add the rice, add it to the pan “Spanish style” crosswise. Then pour the wine over everything, let it evaporate for a while and add half the stock and a sachet of paella seasoning, this also contains saffron, which is essential for the recipe and will colour the rice beautifully yellow. Cook this first part rather gently until the liquid evaporates, then pour in the rest of the stock and let the paella cook slowly until all the stock has evaporated and the rice is tender. Do not stir the paella!

Add to the cooked dish, mussels cooked separately in the broth. Cover the pan with aluminum foil or a large lid and let it cook off the stove for 5 minutes. Before serving, top the paella with lemon wedges, chopped parsley and chilli to taste.

Note:

Source: www.edelikatesy.cz