Paella

Are you ready to prepare your first seafood paella!

First, the ingredients:

Paella Ingredients for 4

• 60 ml olive oil
• 12 prawns
• 200 gr squid
• 2 cloves garlic
• 2 Tbs chopped parsley
• 2 tsp smoked sweet paprika
• 2 tomatoes
• 20 strands saffron
• 400 gr paella rice (Bomba or a short-grain variety)
• 1.2 liters seafood/fish fumet
• 6-8 mussels
• Salt

Paella Preparation

Prepare the ingredients at least half an hour before starting to cook. All the ingredients should be ready to go when the paella pan is placed on the heat.

• Olive oil – measure out and set aside.
• Prawns – rinse with cold water and peel two thirds of the prawns, leaving the tail end to grab.
• Squid – rinse with cold water and cut into 1-inch pieces.
• Garlic – finely chopped.
• Parsley – finely chopped.
• Smoked paprika – measure out and set aside.
• Tomate – grate and save the flesh (discard skin).
• Saffron – soak in hot water around 10 minutes.
• Rice – measure out and set aside.
• Seafood fumet – preheat in a saucepan with a lid (do not boil).
• Mussels – rinse with cold water and set aside.

Instructions

1. Heat the pan over medium heat and add the olive oil.
2. Sauté the shelled prawns briefly, add a little salt and remove them from the pan. They do not need to be fully cooked yet.
3. Put the squid, peeled prawns, garlic and parsley in the pan and fry for 2 minutes.
4. Make space in the middle of the pan and sprinkle with the sweet paprika. Immediately add the grated tomato and mix with the paprika.
5. Fry the tomato for about two minutes and mix it with the rest of the ingredients.
6. Pour the rice into the pan and sauté for a minute, so that the paella rice can absorb the flavours and moisture from the other ingredients.
7. When the rice in the pan starts to look translucent, add the seafood fumet.
8. Spread the ingredients throughout the pan, bring to a boil, and cook over high heat for about 8 minutes.
9. After for a few minutes of cooking, add the prawns and mussels. Arrange them nicely around the top part of the paella.
10. Cook the paella over high heat until the topmost layer of rice in the paella almost rises above the liquid. This usually takes about eight minutes.
11. Lower the heat and let the paella simmer until all the liquid has evaporated. This should take another 8 minutes or so. Make sure the liquid is still boiling.
12. When you hear the paella start to sizzle, all the moisture has evaporated.
13. Turn off the heat and let the paella sit for about 5 minutes before serving.

Don’t forget to decorate with lemon wedges, Bon Appétit/Buen Provecho!

Discover more exciting Fresco Tours recipes in our Camino Recipe Book.