Recipe

Seafood Paella Recipe

Add Step-by-Step Photos	A_fuego_lento / All my dishes 2 years, 2 months ago This is a standard, delicious and dependable recipe for seafood paella. As you'll see in the ingredients list, it's very much eyeballing, EXCEPT FOR THE RICE. measure that as it says on the box. Though some people mix meat and fish, I prefer to do e... More Prep:90m Cook:70m Servings:8	A_fuego_len
	spanish rice squid mussels clams lemon saffron impressive

boiling the seafood

the squid rings

simmer down now

adding the rice

starting to soak up

ta-da!

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Ingredients

800 grams of long grain, Valencia rice (100g per person)

2 handfuls of little neck clams

2 handfuls of mussels

8 whole squid (each about the 4"-5" long

2 handfuls of large, uncooked, cleaned shrimp

1 green bell pepper

1 red bell pepper

1 medium yellow onion

2 lemons cut in wedges

1 T saffron

Directions

Bring a large stock pot with 3-4 liters of salted water to a boil.

Add the clams and mussels, and boil for 5 minutes.

Cut the squid into rings with a sharp knife or scissors, and add to the stock pot.

Also add the shrimp at the same time as the squid.

Allow to simmer for another 10 minutes, or until the mussels and clams have opened. Strain into a bowl and set aside, reserving the stock in the original pot.

Add the saffron to the stock and stir until it changes color to a bold yellow.

Dice peppers and onion and sautee in a paella pan (or large fry pan if you don't have one) with some olive oil. Season with salt.

Once sauteed, bring the flame up to medium-high and ladle in the stock, spoonful by spoonful until it reaches 1/2 way up the side of the paella pan.

Like "feeding chickens" (as a Spaniard told me once), add the rice. That is to say, little by little, handful by handful.

The rice should be just barely covered with water.

Add the cooked seafood, reserving 6 clams or mussels for the end (presentation).

Bring the flame to a medium-low and watch carefully! The rice should never look dry,but never be swimming either. It is not necessary to stir. Depending on the rice you use, you might need 2 liters of stock, or more.

Continue to watch until the rice is cooked (20 minutes) but not mushy. The best way to do this is to taste the rice in different parts of the pan (the edges and the bottom cook faster than the top, and the center).

Once the rice is cook and has absorbed the water, place the reserved clams/mussels in a circular pattern on the top of the dish, alternating with lemon wedges.

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Comments

krumkake 2 years, 2 months ago said:
That looks delicious! Great directions, too. I've always wanted to try paella at home, and I think I can do it with your recipe - thanks for sharing this!