Ingredients:
- — 700 g rice
- — 1.5 l fish broth
- — 400 g squid
- — 800 g peeled shrimps
- — 400 g mussels/li>
- — 2 cloves garlic
- — 100 g tomato paste
- — 100 g green beans
- — 1 carrot
- — 1 onion
- — 1 bell pepper
- — 1 teaspoon saffron
- — salt, black pepper, spices to taste
- — 1 tablespoon olive oil
Cooking
The classic recipe is prepared exclusively with saffron. Vegetables are supplemented solely with seafood or a combination of seafood and chicken. The first option would be lighter, and the second more hearty. Vegetables and spices can be used in any way. Garlic will spice things up and bell pepper will make the dish fresher. Rice should be of large varieties that have not been steamed. It needs to absorb the broth and be infused with the flavors of other ingredients. Seafood should be taken fresh.
In a frying pan, heat the vegetable oil, fry squid in it, cut into rings. Then we put shrimp and mussels. Fry for 2 to 3 minutes. Then we season with salt and pepper.
Put pressed garlic and tomato paste in the seafood, fry for another minute.
Take the seafood out of the frying pan and onto a plate.
Put the diced onion into the frying pan. When it becomes soft and transparent, add grated carrot, then string beans and chopped bell bell pepper. Braise the vegetables for a few minutes, making sure they don't burn.
Pour rice, saffron into the frying pan. Stir the contents, fry for a couple of minutes.
Pour the fish broth, add the salt, black pepper and spices we used.
Cook the dish over high heat for about 7 minutes. It is important to make sure that the grits are evenly distributed.
Wait for the rice to absorb all the broth, then place the seafood. Turn the heat up to maximum for 30–60 seconds. It is necessary for the rice to get a crispy crust on the bottom.
Turn off the fire. Cover the dish with a clean towel and let it stand for 5 minutes. You can add to the composition of not peeled mussels, langoustines, shrimp. They are fried first, and then put into the dish at the last stage of evaporation of the broth.
Finally, garnish Paella with edible gold flakes and serve.
You can serve the dish right in the frying pan it was cooked in.