John Myers
Seafood Paella
The perfect seafood paella recipe with a picture and simple step-by-step instructions.
- 400 g Short grain rice (bomba) -> no parboiled rice
- 12 Pc. Prawns with shell (frozen)
- 16 Pc. Mussels
- 200 g Frozen seafood, untreated
- 2 Tubes (Tintenfisch)
- 800 g Fish or vegetable stock
- 1 Pc. Red and green pepper
- Tomato paste
- 1 Can Chopped tomatoes
- 1 Stl. Onion or 3 shallots
- 2 Pc. Garlic cloves
- Peas as desired
- White wine
- Olive oil
- Salt + pepper
- Saffron
- Turmeric
- Rosemary
- First, peel and chop the onion and garlic. Wash the peppers and cut into bite-sized pieces. (Cut the squid into pieces), clean the mussels if necessary and put them in a saucepan. Heat olive oil, not too sparingly, in the pan or paellera (paella pan). Fry the prawns and seafood, squid, remove and set aside. Put the fish stock in a key. Fry the onions, paprika and garlic in the pan only briefly and then deglaze with white wine and let it boil down for 5 minutes, add the tomato paste, chopped tomatoes, peas and saffron. Fry everything for 2 minutes, stirring constantly. Add the rice, mix everything well and stir in for another 2 minutes. Then add the fish / vegetable stock + the stock from the searing of the seafood (always double the rice length), season with salt, pepper, rosemary, turmeric and bring everything to the boil. Then simmer for 10 minutes. Preheat the oven to 180 ° C top and bottom heat. If you do not use or have not used paellara for cooking, you should use an oven pan that is max. 4 cm high. Mix the prawns and seafood with the rice and vegetables, cover with aluminum foil and put everything in the oven. Let cook for approx. 35 to 40 minutes. Just try the paella in between to see if the rice is still too firm and if necessary add fish or vegetable stock for cooking. In the meantime, put the mussels in a saucepan with a good dash of wine and simmer for a few minutes. When the mussels rise, they are done. Just before the paella is ready, trap the mussels on the paella and cover again with aluminum foil. When the paella is ready, take it out of the oven and let it steep for another 5-10 minutes.
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