Paella with Seafood Recipe
Marinera paella. Paella is like a multifaceted and always beautiful woman. Born in the rice fields of Valencia as the food of hired workers, Cinderella quickly turned into a princess, becoming the hallmark of the Spanish national cuisine. There are hundreds of paella recipes: with vegetables, meat, poultry, seafood, each region has its own recipe. In paella, you can mix everything that is on earth, the sea and in the air, from this its taste only improves. However, there are a few rules that you need to follow to make a real paella (this is how the word is pronounced).
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Paella is a festive dish, a family dish, cook it slowly, enjoying the process. A good broth is prepared from small fish. Seafood for cooking: boil mussels, lightly fry shrimp. There is no doubt that fresh seafood plays a crucial role in the taste of paella.
  2. Chop onion, pepper and fry, add chopped cuttlefish, herbs, saffron, wine, tomatoes – simmer everything.
  3. Mix the fried vegetables with the broth (the volume ratio of liquid and dry rice should be 3/1). In this case, the rice will not be either dry or boiled. The measured amount of broth is brought to a boil and put rice to sleep. I fall asleep with a cross so that the rice does not immediately stick to the bottom, when it absorbs a little liquid, I push it along the surface of the dishes. Cook on high heat for 10-12 minutes, put the shrimp and mussels on the surface.
  4. Put the paella dishes in the oven for 10 minutes, then remove from the heat, cover and let stand for another 15 minutes to absorb all the liquid. In this case, the rice will be properly cooked, overcooked rice is a marriage. Serve the paella immediately. Pour lemon juice over it.
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