Seafood Paella
Main Dishes • European
Description
Seafood Paella
Ingredients
- Bomb rice 5 oz
- Squid 5 oz
- Mussels 4 pieces
- Cuttlefish Eggs 5 oz
- Shrimp 15 fl oz
- Sweet Pepper 0 oz
- Garlic 3 cloves
- Parsley 0 oz
- Tomatoes 5 oz
- Shallot 0 oz
- Saffron 0 oz
- Olive Oil 0 fl oz
- Water 0 fl oz
- Tiger shrimp in brine 10 pieces
- Lemon ½ pieces
Step-by-Step Guide
Step 1
Crush, peel, and coarsely chop the garlic; remove the seeds and membranes from the pepper and cut it into large cubes; peel and slice the onion into half rings; separate the parsley leaves and finely chop the stems.
Step 2
Cut the tomato in half crosswise and grate it on a coarse grater, keeping the skin in your hands. Dissolve the saffron in 50 ml of boiling water and let it steep for 4 minutes.
Step 3
Remove the intestinal tract from the shrimp using a toothpick along its entire length, without removing the shell.
Step 4
Sauté unpeeled shrimp, mussels, and squid over medium heat for 2 minutes.
Step 5
Add the onion and bell pepper and sauté for 2 minutes, stirring constantly. Then add the parsley stems and garlic, and continue to sauté for another 40 seconds. Remove the mussels.
Step 6
Pour in the saffron infusion, broth, and tomato paste; season with salt and pepper. Bring to a boil, then add the rice, stir, and simmer gently for 15 minutes. Add the shrimp and squid, and cook for another 10 minutes until all the liquid has evaporated.
Step 7
Arrange the mussels, sprinkle them with parsley leaves, place the lemon in the center, and serve.
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