For the paella
- 300 g Prawns (unpeeled)
- 300 g Shellfish
- 300 g Octopus
- 5 Pc. Prawns with shell
- 1 Pc. Red pepper
- 1 Pc. Onion
- 3 Pc. Garlic cloves
- 2 Pc. Tomatoes
- 150 g Peas
- 450 g Round grain rice
- 1 Pc. Lemon
- 2 tsp Paprika powder
- 0,5 g Saffron
- Olive oil
- Salt pepper
For the broth
- 100 g Prawns (unpeeled)
- 200 g Fish
- 1 Pc. Carrot
- 3 Stems Parsley
- 1 Pc. Bay leaf
- For this amount I use a paellera (paella pan) with a diameter of 30 cm. You can also use a similar sized pan or reduce the amount a little. The entire content should not be higher than 4 cm. The paella is also successful if the proportions are not 1: 1 or if the ingredients differ. If there are no fresh mussels, squid or seafood in general, the frozen version will do the same. The prawns for the broth should at least be shelled. Saffron is very expensive, and cheaper options can be found online than in the supermarket.
- Cut the vegetables into small pieces and keep the sections: - Dice 1 red pepper: keep the lid without the greens - Dice 1 onion: keep the outer ring - Chop 3 cloves of garlic: keep the peel - grate or puree 2 tomatoes: keep whatever remains
- In a saucepan, fry the prawns and chopped carrots in olive oil for 2-3 minutes.
- Fill up with 1 liter of water, add fish (e.g. a large fish head or a smaller whole fish), 1 bay leaf, a little parsley and vegetable pieces.
- Simmer for 40 minutes and strain through a sieve. Keep warm.
- Heat plenty of olive oil with plenty of salt.
- Add onions, garlic and paprika and fry on the highest heat until the vegetables are almost translucent.
- Add tomatoes and fry briefly.
- Add the squid and fry briefly.
- Add 2 teaspoons of paprika and fry briefly.
- Add rice, peas and 0.5g saffron and fry for 1 minute.
- Top up with the fish stock, distribute everything well and bring to the boil. Reduce the heat to medium. Season the broth to taste, if necessary, season with salt. From this point on there is no more stirring!
- Spread the seafood (unpeeled!) Evenly on the paella and press down. Place fresh mussels in the broth with the opening facing downwards. Pepper everything a little.
- When the liquid has almost boiled off (after 15-20 minutes), cover with aluminum foil (or a large lid), switch off the stove and let it rest for 4-5 minutes.
- Serve garnished with lemon wedges. (Do not squeeze the lemon yourself on the paella!) With a paella, it is desirable that the base is slightly burnt.
Serving: 100gCalories: 75kcalCarbohydrates: 10.5gProtein: 3.4gFat: 2.1g