Paella is a traditional Spanish dish, despite the wide range of ingredients used in its preparation. I'm referring to a well-seasoned pilaf that comprises chicken, game animals, sausage and sausages, as well as a variety of seafood goods. Paella, which originated in the Spanish city of Valencia, can be prepared in a variety of ways.
One of the secrets is to utilize short rice, so if you can't get your hands on native Spanish rice, you may make short rice variations like Baldo rice instead.
Ingredients for Seafood Paella
2 onions, medium
4 garlic teeth
2 tomatoes (medium) (meaty and juicy)
5 tablespoons extra virgin olive oil
giant shrimp, 200 g
internal mussel, 200 g
Squid, cleaned, 200 g
White wine, 1 tea cup
saffron, 1 gram
1.5 glass of water rice (short grain rice)
200 gram Mushrooms
peas in a teacup
1 tea spoon black pepper, freshly ground
a mix of carrot, parsley and broccoli
Preparation Steps
Prepare the onions by chopping them into small bits. Crush the garlic cloves finely.
Peeled tomatoes should be cut into small cubes. Wash all seafood in lots of water after properly sorting it. If you're using large shrimp, there's no need to remove the head. Using a paper towel, absorb any extra water.
Heat the fish or vegetable broth of your choice over low heat until it reaches your desired temperature. In a large, wide-bottomed pan, heat half of the olive oil. In a skillet, saute the onions and garlic in olive oil.
Place the rice in the pan after rinsing it in lots of water and draining it. Fry the rice with the diced tomatoes, stirring occasionally.
Cook over high heat with the white wine and saffron. Add half of the boiling water and season with salt and freshly ground black pepper in a covered pot over low heat.
In a separate pan, heat the remaining olive oil, then add all of the seafood in order and sauté on high heat for a few minutes.
Toss the peas with the remaining boiling water in the rice cooker with the seafood you purchased. On low heat, combine all of the ingredients and cook until the water has been absorbed.
Place the drained and boiled seafood paella on a serving plate, garnish with finely chopped parsley, and serve immediately with lemon slices.
(Photos are my own)
