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In a pan put half of the oil to heat and add the onion. Fry until transparent. We add the tomato and leave it for 5 minutes, then we pass it through a masher and put it in paellera.
In a saucepan with cold and salted water, the shell of the shrimp and bones of the fish to be used are cooked.
In another saucepan the clams are cooked with little water and put on the fire, as soon as they open the shells, half of the shell that does not have the clam is removed and reserved.
Strain and reserve the stock of shrimp shells and clams.
Crush the garlic, saffron, and parsley. Add a little of the hot broth.
In a paella pan put the rest of the oil, with the rehash that you already have.
Green peppers, chorizo, fish in pieces and rice are added. Move with a wooden spoon, put salt and broth (5 cups).
It is spread all over the paellera. Put the saffron mixture, add the shrimp and clams, and the salt is rectified.
The strips of red pepper and peas are arranged. From the moment of putting the broth, leave 20 minutes covered and a gentle fire.
Once the rice is cooked, remove the paella pan from the heat and let it rest for 5 minutes before serving.
TIPS
Accompany this dish with a Chardonnay wine.
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Nutritional information
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Ratings(14)
Julia Campos
27/07/2020 20:51:18
que Rica gracias...
Bertha Cano
21/07/2019 10:48:36
Muy fácil de hacer y sabrosa
Roman Santiago
17/04/2019 21:46:15
Una delicia
isabel glez glez
25/07/2018 16:54:44
Deliciosa receta 😋.
Si no la has preparado, date la oportunidad para deleitar esta rico platillo
Gina Ball
09/06/2014 15:21:21
Que rica
Me encantó
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