Recipes
Seafood Paella
Ingredients:
- 2 spring onions
- 2 cloves of garlic
- 8 prawns, peeled
- 200 gr cooked fresh mussels
- 200 gr fresh cockles
- 1 large tomato, peeled, chopped
- A few threads of saffron
- 300 g Bomba rice
- 1,200 ml of fish stock (the amount of stock is correct for the rice used)
- 50 ml of white wine (or lager)
- Salt
- Extra virgin olive oil
- A knob of butter
- Chopped fresh parsley
Preparation:
- Cook the mussels, separate the shells and save the meat for later.
- In a paella we pour a splash of oil, and we cook the prawns on both sides, separate for a plate and set aside.
- In the same paella, add the minced garlic cloves and chopped spring onions, sprinkle salt and let it caramelize over low heat for 8 minutes.
- Add the tomato, it will release a lot of water, but let it evaporate by cooking for a few minutes,
- Add salt, white wine, saffron, mix and leave over low heat for 12 minutes with the paella or casserole covered
- Move all the sofrito to the edges of the paella leaving space in the centre, add a little oil and add the rice and mix well with the sofrito and start adding the broth; we will add it little by little as required.
- Cook for 18 minutes and then turn off the heat, add the knob of butter, mix well, place the mussels, fresh cockles, prawns on the surface, sprinkle chopped parsley, cover, let stand for 5 minutes and serve.
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