Ingredients for 4 people
2 cups of round rice
4 cups of stock
1 glass of dry white wine
½ kg of squid
½ kg of fresh shrimp
1 handful of shellfish (clams)
250g of mussels
1 onion
2 medium tomatoes
½ green pepper
2 cloves of garlic
Finca el Trueno olive oil* or other
Salt to taste
Pepper
Saffron threads
4 cups of stock
1 glass of dry white wine
½ kg of squid
½ kg of fresh shrimp
1 handful of shellfish (clams)
250g of mussels
1 onion
2 medium tomatoes
½ green pepper
2 cloves of garlic
Finca el Trueno olive oil* or other
Salt to taste
Pepper
Saffron threads
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Preparation
Clean and peel the shrimp, (keep a few unpeeled as well as a few mussels
for the final decoration).
The stock:
In a saucepan use 4 to 5 mussels, the heads and tails of the peeled shrimp, a few shells, ideally ask your fishmonger for a few fish heads. Add a glass of white wine and water to make the stock. You need about 1/2 liter of stock at the end. Cook over medium heat for 40 min. Strain the stock through a sieve or similar and set aside.
In a saucepan use 4 to 5 mussels, the heads and tails of the peeled shrimp, a few shells, ideally ask your fishmonger for a few fish heads. Add a glass of white wine and water to make the stock. You need about 1/2 liter of stock at the end. Cook over medium heat for 40 min. Strain the stock through a sieve or similar and set aside.
Clean the squid and cut them into pieces.
Also clean the shells and mussels, we will add them at the end for the final touch.
Take a paella pan or a simple pan that fits in your oven.
Add olive oil and add the peeled shrimp as well as the shrimp for decoration. Brown them and set them aside (we will add them at the end to finish cooking). Repeat the process with the squid.
Be careful not to overcook the seafood.
Finely chop the tomatoes, pepper, onion and garlic.
In the same pan add a little olive oil then the tomatoes, pepper, onion and garlic. Let them cook for 5 minutes.
Add the squid, let cook for 10 minutes.
Add the 2 cups of rice as well as your stock that you prepared earlier. If you are missing a little, you can add a little water. Also add the saffron and let cook. Don't forget to add salt and pepper.
When the rice is almost done, add the peeled shrimp, the unpeeled shrimp and the mussels. You can lower the heat and cover everything for 7 to 8 minutes.
Preheat the oven to 180. Then add your Paella for 7 to 8 min.
And there you go, it's done.
Enjoy!
Rocio
Rocio