Seafood Paella

Shellfish Paella.

The broth. To achieve a good broth, we buy the best fish of the sea. There has to be among the ingredients of rock fish and some seafood, like crabs and galleys. It will be advisable to fry with extra virgin olive oil earlier this fish flour. Achieve greater consistency of soup. The rest will be vegetables, tomato, onion and garlic. Cook no more than half an hour and set aside.

Tomato, garlic and ñora. The mixture of these three ingredients is called in Alicante ¨salmorreta¨. The meat soaked in ñora, plus tomato and garlic; we added an exquisite flavor.

Final watering few minutes before end of cooking, with minced garlic, white wine and parsley.

1. SHELLFISH PAELLA

Ingredients for 4 people:

-1 40-45 cm paella. of diameter

- 400/500 grams of rice bomba

- 1,5 liter of broth of fish

- 8 scampi or big prawns

- Pieces of angler fish or any other white fish.

- Ring of cut up squid and small squid

- Mussels

- Chopped garlic

- Parsley

- White wine

- Sweet paprika

- Crushed tomato

- Red pepper canister cut up

- Extra olive oil

- Salt

- Saffron or yellow colouring     allrecipes.co.uk

Steps:

1. To warm the olive oil in the paella and fry the shrimp and separate.

2. To fry the pieces of fish, the squid rings cut up and the small squid.

3. To fry the red pepper and the chopped garlic.

4. To fry the tomato, once fried, to place the sweet paprika without it being burned.

5. To place the rice, mix it with the rest of the ingredients and to fry lightly.

6. To spill the broth, add the saffron and correct of salt. Put quite strong the fire for first 5 minutes and slow for another 10.

7. Before 5 minutes for the end, to place the scampi in circle.

8. To spill a sting of garlic, parsley and white wine around the rice.

9. To place the mussels previously cooked and eliminated one of the valves or conches, arround the outline of the paella.

10. Turn off the fire.

11. Allow to rest 12 minutes and serve.

Attached to you a seafood paella video:

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