prawn paella

One of the pleasures of summer is being able to have a paella near the sea, on the beach, and enjoy its flavour. But making it at home is also a luxury. With this recipe you can prepare it whenever you want without complications. A simple recipe where there are.

This paella is one of my favorites because it has all the flavor of the sea. You can use cuttlefish instead of squid and add leek, but just like that, it seems the best to me.

Ingredients

  • 350 gr round rice Senia variety
  • 1/4 kg raw prawns
  • 1 squid
  • 1/2 green pepper
  • 1/2 red bell pepper
  • 3 garlic cloves
  • several strands of saffron
  • 50 ml extra virgin olive oil
  • 1 sprig of fresh parsley
  • 2 grated tomatoes
  • 1 liter of fish stock – we will need twice as much broth as rice and a little more

Preparation

  1. We will start by preparing all the ingredients.
  2. Heat the broth or fumet.
  3. Chop the garlic and reserve. Chop the peppers and reserve. Grate the tomatoes and reserve. Chop the parsley and reserve. Chop the squid and reserve.
  4. Heat a little oil in a Paella Infinity, and sauté the garlic cloves and peppers. When the onion is soft, add the squid and sauté for a couple of minutes. Now add the grated tomato.
  5. Add the rice to the sauce and sauté for a couple of minutes. Add the broth and saffron cook over high heat for about 14 minutes.
  6. After the first 12 minutes, place the peeled prawns, leaving the tail and the head, and check the point of the rice.
  7. If it is still too hard, add a little more broth and cook for a couple more minutes. Sprinkle some fresh chopped parsley on top and let the rice rest for a few minutes before serving.

Photography and recipe by Loleta .

Comments 2

Isabel on

¿Los langostinos se ponen crudos y justo al final?

Daniel on

En la receta indicáis “cuando la cebolla esté blanda” pero no hay cebolla en los ingredientes ya que este plato no la lleva, Entiendo que se refiere al pimiento. Por favor rectificad para no dar lugar a confusión ya que la cebolla arruinaría el plato.

Por otro lado, el tiempo de cocción, a fuego fuerte 14 minutos va a evaporar el caldo muy rápido y el arroz quedará duro. Mejor a fuego medio, y si es inducción medio bajo.. Saludos.

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