Ingredients:
(Serves 4)
150 g peeled prawns
100 g mussels
150 g squid rings
500 g Spanish paella rice
1 fish stock cube
1 l water
1 onion
2 cloves of garlic
1 red pepper
2 cloves of garlic
1 red pepper
1 tomato
100 ml extra virgin olive oil
Saffron
Salt
Difficulty and cooking
time:
Easy
45 minutes
Easy
45 minutes
Method:
Finely chop the garlic, onion and pepper.
Put the chopped garlic, onion and
pepper in a frying pan with the olive oil, add a little salt and stir-fry for 5 minutes.
In the meantime, peel and dice the tomato.
When the onion is golden brown add the diced tomato.
Stir fry until the tomato is done.
Then add the seafood.
Cook over a medium heat for 2 minutes stirring occasionally.
Then add the rice. I have chosen a round grain variety of
rice, which properly absorbs all the broth, although long grain rice or any other kind is also fine.
Add salt to taste and stir well for a
couple of minutes.
Then add the fish broth. To prepare this broth put the fish stock cube into a pot with a litre of boiling water and stir well.
Then add the ground saffron or a
saffron thread. This gives paella its characteristic yellow colour
and flavour as well.
Stir and cook for 15 minutes over a
medium heat until the rice is done.
Cover the paella with aluminum foil for
2 minutes, so the rice can absorb all the stock.
And the paella is ready. Don´t forget to serve it immediately.
Enjoy it!
Hopefully see you soon,
María
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