In a Spanish restaurant, a classic Spanish paella looks like rice with chicken, vegetables or rabbit. But over time, in order to please tourists, chefs began to use the classic recipe of this dish, but add seafood.
Ingredients
- Round rice - 150 g
- Shrimp - 100 g
- Squid - 100 g
- Mussels - 100 g
- Octopus - 100 g
- Tomatoes - 4 pieces
- Bell pepper - 1 piece
- Onion - 2 pieces
- String beans - 100 g
- Green peas - 100 g
- Garlic - 3 cloves
- Saffron - 1 h.l .
- Turmeric - 1 h.l.
- Olive oil - 60 ml
- Fish broth - 1 l
Step-by-step cooking recipe
Special dishes are used to make paella, but if you don't have it, a frying pan with a thick bottom is safe.
Prepare seafood. Rinse them under water, peel half of the shrimp and mussels, set half aside. Peel the octopus and squid, cut into strips and set aside.
Pour a little oil into the pan, add 2 cloves of garlic and a little saffron. Put the shrimp in there and fry for 2 minutes on each side. Remove and fry the mussels in the same oil. As soon as the mussels open, they can be sent to the fried shrimp. Closed mussels should be thrown away.
Cut onion, garlic and tomatoes into small cubes. In the oil after the seafood, send the onion and garlic, fry until golden brown. Add a little oil to the onion, tomatoes and fry for another 5 minutes. Add the remaining saffron, turmeric and salt and mix.
Pour the rice into the pan, stir and fry for 3 minutes. Add the fish broth to the rice, mix everything well and simmer over medium heat for no more than 15 minutes.
Peel the bell pepper from the seeds, cut into thin strips and send it to the rice. Simmer for 5 minutes.
Add seafood, green peas and string beans. Stir the paella well and simmer for another 5 minutes. Try it with salt and spices, if necessary, add to your taste.
When the broth is almost all evaporated, turn off the paella and let it brew a little. Garnish with fried shrimp and mussels on top, serve warm.
