Paella with canned fish
6 servings
60 minutes
Paella with canned fish is a variation of the classic Spanish dish that brings notes of simplicity and rich seafood flavor. Traditional paella originated in Valencia and is associated with warm family dinners by the sea. This recipe harmoniously combines seafood: tender tuna, aromatic mussels and squid, as well as vongole and sardines that add depth to the dish. Saffron colors the rice a golden hue, filling it with a characteristic warm aroma. Olive oil, tomatoes, and pickled peppers create a rich base. This dish is perfect for dinner with friends or family and is served directly in the pan, highlighting its cozy atmosphere and authenticity.
1
Chop the onion and garlic finely. Peel the tomatoes and chop them as well. Drain the juice from all the canned goods, crumble the tuna with a fork, and cut the pepper into strips.
- Onion: 1 piece
- Garlic: 1 clove
- Tomatoes: 2 pieces
- Canned tuna in its own juice: 90 g
- Pickled peppers: 1 piece
2
Heat half of the oil in a pan, add onion and garlic, and cook on low heat, stirring, for 5 minutes until the onion is soft and translucent. Stir in the tomato and cook, mashing the tomato with a spatula, for another 5 minutes. Let it cool slightly, then blend and add the resulting puree to the paella pan.
- Olive oil: 175 ml
- Onion: 1 piece
- Garlic: 1 clove
- Tomatoes: 2 pieces
3
Add the remaining oil, squid, half of the shells, and cook on low heat for a few minutes, then add the tuna and rice. Pour in the hot broth and add the mussels and remaining shells. Bring to a boil. Add saffron and cook for another 15 minutes until the rice is soft and the broth is absorbed. Season with salt to taste.
- Olive oil: 175 ml
- Canned squid: 70 g
- Venus shells (vongole): 120 g
- Canned tuna in its own juice: 90 g
- Long grain rice: 600 g
- Fish broth: 2 ml
- Canned mussels: 70 g
- Venus shells (vongole): 120 g
- Saffron: pinch
- Salt: to taste
4
Place a wet towel on the table. Put the pan with paella on it. Top the rice with sardines, strips of pepper, and parsley. Leave for 5 minutes. Then serve – directly in the pan.
- Sardines: 65 g
- Pickled peppers: 1 piece
- Parsley: 1 stem