How to make a ORIGINAL SEAFOOD PAELLA from Valencia, Spain
| [wpsr_facebook] | [wpsr_retweet] | [wpsr_plusone] |
Preparatión time: 15 minutes, Cooking time: 50minutes, People: 4 dinners
Ingredients:
4 ud. Mantis shrimp
4 ud. Langoustine
4/8 ud. Prawn/Shrimp
time:
Technical Equipment:
A) On this occasion we are going to use portable assemblage, formed by:
More information assembly HERE
B) It can also be used with a fire protected
Preparation:
In this case as shellfish and fish we have used: mantis shrimp, langoustine, prawn/shrimp, calamari, swordfish and mussel. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish and a big head of monkfish and swordfish. READY, SET, GO!!
Add some oil that serves to level the pan … the oil should be centered. Add some salt too, and light the fire!.
When the oil is hot, add the calamari. We start to fry
KEEP FRYING!
When the calamari get brown, add the swordfish, we do like that because calamari need more time to fry. 
Once the fish is fried add the shellfish to fry them
FRYING TOMATO AND RICE!!
along with the fish and the shellfish. ADD FISH BROTH, SEASON AND COOK
Season with salt, the amount will go to taste but it is important to 
note that fish in itself is already salty, you should keep taste during the process. Add saffron and the mussels too. Stir to blend. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.
READY TO EAT!!
DO YOU TRY IT? we are to help you!!
| [wpsr_facebook] | [wpsr_retweet] | [wpsr_plusone] |
