Paella with Shellfish
spanish cuisine
Ingredients for :
Serves 4 as main course
2 cups (400 g) rice – use short, round-grain rice
8 tablespoons olive oil
4 prawns
4 large shrimps
8 mussels – cleaned
7 ounces (200 g) squid – cleaned and cut into rings
2 small ripe tomatoes – peeled and finely chopped
1 small onion – peeled and finely chopped
½ cup (100 g) sweet peas
8 threads saffron
4 cups boiling water
Salt
Preparation
1.- Heat the olive oil in a paella pan. Add the prawns and shrimps and fry them briefly. Remove and set aside.
2.- Add the chopped onion to the same paella pan, sauté for a few minutes, and add the chopped tomato. Cook for at least 10 to 12 minutes to allow this lightly fried tomatoes and onion to caramelize. The paella recipe will be more delicious.
3.- When the onion and tomato are done, add the squid rings, and fry until they have lost all water.
4.- Adddd the sweet peas. Stir in the rice, and distribute evenly over the bottom of the paella pan with a wooden spoon.
5.- Add the boiling water, the saffron and salt to taste. Stir briefly. From now on you shouldn't stir the paella any more, not once. If you feel it's necessary to prevent sticking, shake the paella pan a little bit.
6.- Cook for 18 to 20 minutes over a high flame the first 10 or 12 minutes, and over medium heat the last minutes. The paella should cook until all water has evaporated and the rice is done.
7.- About 14 minutes into cooking the rice, add the prawns, shrimps and mussels. Arrange them carefully on top of the rice. Alternatively, add them noe and arrange them later, after removing the paella from heat.
8.- Cover the paella pan with 2 or 3 newspaper pages, and let it rest from 5 to 10 minutes. Don't miss this step. It's important for the success of this paella recipe. However, don't wait longer than 10 minutes to eat it.
9.- Serve directly from the paella pan.