Seafood spanish "paella"

Paella de marisco
Probably the best-known foreign Spanish dish paella. It also one of the most rich and appreciated around the world recipes. However, being a typical Valencian dish, not everyone knows how to prepare it. In addition is a very tricky point of cooking rice. Therefore, here we teach you to make a seafood paella so you can surprise your friends with your knowledge of cooking.

Recipe: Seafood Paella

Ingredients:

  • 140 ml olive oil
  • 2 or 3 cloves of garlic
  • 400 g rice
  • Saffron (or food coloring)
  • 600 g squid or cuttlefish
  • 1.5 l fish stock
  • 4 well beautiful crayfish
  • 8 cl├│chinas
  • 8 prawns bigger better
  • 1 spoonful of paprika
  • 4 tablespoons of tomato
  • 3 tablespoons chopped onion

Procedure:

marisco
  • Pour the oil in the Pan, heat a little and add the chopped onion .
  • When it is lightly browned, add the pieces of cuttlefish and squid, ensuring that the oil is not hot so the squid does not swell.
  • Fry over low heat for 3 minutes. Once passed the time, make a hole in the Center and add the tomato until toasted but without burning.
  • Mix all the ingredients in the Pan and saute over low heat stirring frequently, until the mixture acquires a golden color.
  • Add ¾ of the total amount of finely chopped garlic.
  • Continue Browning over low heat and add the paprika. Remove a few seconds and add the rice.
  • After a minute, always at low heat to avoid burning the paprika, add saffron or coloring.
  • Boil fish broth, and add to the mix at this time. Add the garlic chopped remaining and upload to maximum fire.
  • Season to taste, ensuring that the stock is a little salty, since the rice will absorb part of the salt.
  • Depending on the type of rice, paella must Cook 5 minutes over high heat.
  • When the rice starts to take a look under the stock, are added on the paella quickly parts of shellfish and mussels. (This is the artistic moment, parts can be placed according to the aesthetic taste of the chef).
  • You have the paella on fire 15 minutes before removing.

Tips and tricks:

gambas
  • Shrimp should be fresh and have the skin and the head, because with them the broth used to cook the rice should be prepared.
  • Seafood used in the preparation of this dish, may vary. It is not necessary to use exactly those indicated in this recipe, although it is advisable to add shrimp or prawns.
  • If there is a possibility of adding chunks of crab, go ahead. The flavor that is impressive. If used, should be added with Squid and cuttlefish during cooking.
  • At the time of serving the dish, there who adds a splash of sherry, lemon or olive oil. It is an excellent practice that gives flavor and juiciness to the dish.

How to make broth for the paella

  • Putting the heads and skins of the shrimp in a pot with twice the amount of water than shells.
  • Add a pinch of salt and, if you want, a few Bay leaves. Cook over high heat for 15 to 20 minutes.
  • Strain the broth and ready.
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