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Traditional Spanish Paella

How To Make Traditional Spanish Paella

One of the great secrets around Paella is that you should never use a non-stick pan, but an iron “paellera”, so that inviting crust will form on the bottom that you scratch with a serving spoon every time you serve paella.

The traditional recipes of this tasty Spanish rice dish, those that tell us the history of the country through the flavors, aromas, and colors are the Paella Valenciana Mixta, which involves the use of meat, fish, and vegetables together, that of Pescado, based on fish and that of de Marisco, of which we speak today, with seafood.

Preparing paella is a long and demanding job, but the result is guaranteed and the scent of this dish will take you and your diners directly to the Ramblas of Barcelona.

Traditional Spanish Paella

Ingredients

  • 150 g of frozen peas
  • 1 yellow pepper
  • Paella:
  • 1 red pepper
  • 1 kg of mussels
  • 200 grams peeled shrimps
  • 8 large prawns
  • 2 tablespoons olive oil
  • 2 cups finely chopped onion
  • Squid rings 600 grams
  • Rice 400 grams
  • 3 large garlic cloves, minced

How To Make Traditional Spanish Paella

  • Boil 150 g of frozen peas for about ten minutes, drain and pour into a bowl.
  • They roast and then remove the skin, seeds, and filaments of 1 red and 1 yellow pepper. Half of each is used and cut into strips.
  • They are added to the peas.
  • 1 kg of mussels is carefully cleaned by holding them under running water, brushing them with iron wool, and removing the fine linen.
  • They are opened in a covered pan over high heat. They are shelled, keeping some aside for the final decoration and their liquid is filtered.
  • 200 grams of peeled shrimps are plunged into boiling water for a moment, as soon as they change color they drain quickly and are preserved with shelled mussels.
  • About 1.2 liters of fish broth is also prepared using the granular fish cube found in fishmongers and the liquid from the mussels are added to it.
  • The back of 8 prawns is cut with a small knife, the intestinal thread is eliminated and they are rinsed.
  • With scissors, open the lower part of the carapace of 8 large prawns, pass under water, dry, and briefly sauté with prawns over medium heat with 2 tablespoons of oil.
  • They drain and remove from the pan. In the remaining fat, brown a chopped onion, 1 grated clove of garlic, and 1 very thinly sliced ​​seedless red pepper.
  • As soon as they are browned, add 600 grams of carefully cleaned squid rings and cook until tender. It should take 7-8 minutes.
  • Add the shelled mussels, shrimps, peppers, peas, and fish broth in which 2 sachets of saffron have melted.
  • When it boils, pour 400 grams of rice and mix everything briefly. It is tasted and eventually adjusted with salt and pepper.
  • The rice is leveled with the back of the spoon and no longer stirred until the end of cooking, that is when the rice has absorbed all the liquid.
  • It is then completed with chopped parsley and thinly sliced ​​chives and the scampi, prawns, and mussels with their shells kept aside are placed on the surface of the paella.
  • Finally, it can be served, accompanied by lemon wedges.
Traditional Spanish Paella

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