https://spainonafork.com/authentic-spanish-seafood-paella-recipe/
| Ingredients · 3 cloves garlic crushed · 1/2 onion finely diced · 1/2 red bell pepper finely chop · 1 tube of squid cleaned cut into small squares · 12 raw jumbo shrimp peeled & deveined · 8 fresh mussels cleaned · 80 ml extra virgin olive oil · 112 grams tomato sauce · 1/2 tsp sweet smoked Spanish paprika · 600 ml fish broth 600 m · 1/4 tsp saffron threads or powder · 200 grams uncooked round rice · 2 lemon wedges · handful finely chopped parsley · sea salt & black pepper |
| Instructions 1) Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees 2) After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together, then add in 2 1/2 cups fish broth and the saffron 3) Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat, 1 to 2 minutes, then remove the pan from the heat and cover After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy! |
Grand Prix Plates: A Culinary Tour of F1 Nations 
Leave a comment