Lorenza Avila

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Lorenza Avila

Seafood Paella

Name: Seafood Paella
Prep time: 80 min
Cook time: 80 min
Yield: 8
Cuisine: Española
Ingredients: 1 glass olive oil; 2 cups rice; 5 cups fish soup; 1/4 kilos shrimp; 1/2 kilos clam, or mussels, washed with salt; 1/4 kilos fish fillet, in pieces; 1 chorizo, skinless sliced; 1 green bell pepper, in slits; 1 red pepper, in slices (can be tinned); 1 canned pea; 1 onion, chopped; 2 tomatoes, medium chopped; leaves saffron, (some herbs); 1 clove garlic; parsley

1h 20 mins

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Lorenza Avila

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This is a very good paella recipe. It's a bit more complicated than it looks, but it's worth it!

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Ingredients

8 portions

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Preparation

In a frying pan, put half the oil to heat and add the onion. It is fried until transparent. We add the tomato and leave it for 5 minutes, then we pass it through a masher and put it in a paella pan.

In a saucepan with cold and salty water, cook the shrimp shells and bones of the fish to be used.

In another saucepan, cook the clams with little water and put them on the fire, as soon as the shells are opened, remove the half of the shell that does not have the clam and reserve.

Strain and reserve the broth from the shrimp shells and the clams.

Crush the garlic, saffron, and parsley. Add some of the hot broth.

Put the rest of the oil in a paella pan, with the fry that you already have.

Green peppers, chorizo, fish in pieces and rice are added. It is stirred with a wooden spoon, salt and the broth (5 cups) are added.

Everything is spread throughout the paella pan. Add the saffron mixture, add the shrimp and clams, and add the salt.

The red pepper strips and the peas are accommodated. From the moment you add the broth, leave it covered for 20 minutes and over a low heat.

Once the rice is cooked, remove the paella pan from the heat and let it rest for about 5 minutes before serving.