Recipe

Paella With Seafood Paella De Marisco Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 2 months, 4 weeks ago Very Important: Read Paella Tips for Success in the "Spanish Tapas" group. I got this recipe from http://www.orceserranohams.com/recipes/recipe009.htm I have asked their permission to post the recipe here with their pictures. I like this ver... More Prep:30m Cook:25m Servings:8	Jencathen
	mussels clams squid prawn tomato saffron rice spanish seafood

Chopped up veggies a

Cook veggies.

Add the squid and th

Add prawns

Add mussels.

Cover and allow to r

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Ingredients

1 lb mussels

1 lb cockles or clams

1 lb squid

1 lb swordfish (or tuna)

1 lb fresh prawns

3 ripe tomatoes

1 onion

1 red pepper

1 green pepper

handful of fresh parsley

4 cloves garlic

4 strands saffron

1 kilo (2 lb) paella rice (short grain)

3-4 pints fish or chicken stock

1 cup extra virgin olive oil

salt and pepper

Directions

Prepare the vegetables. The peppers, onion garlic and tomatoes should be diced into very small pieces.

Prepare the seafood. Clean the mussels and cockles. Remove the bone from the squid and slice into rings. Cut the swordfish into bitesized chunks.

In a large paella pan, heat the olive oil and then add the onion, garlic, peppers and tomatoes.

Cook on a moderate heat until the vegetables begin to soften but do not allow them to brown.

Add the squid and swordfish to the pan and cook for a few minutes, then reduce the heat.

Meanwhile, steam the cockles and mussels until they are just beginning to open. Remove them from the heat and set aside.

Add the rice to the pan, turn up the heat and stir the rice well allowing it to mix with the fish and become coated with the oil. Let the rice cook for 3-4 minutes.

Slowly add the fish stock to the rice, stirring gently. Cook on a high heat for five minutes then reduce the heat.

In a mortar, bash the saffron strands with a little salt and the parsley, add a spoonful of water and mix well.

Add the saffron and parsley to the paella pan and mix well so it is evenly distributed.

Allow to cook for 10 minutes stirring only occasionally.

Go back to the mussels and open the shells discarding the half without the mussel in.

Add the prawns and cockles to the dish and cook for a further 5 minutes.

When the rice has soaked up the stock, turn off the heat and add the mussels.

Cover the dish with foil and allow the paella to rest for a few minutes.

Remove the foil, decorate with slices of lime or lemon and serve.

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