Seafood Paella
4 servings
40 minutes
The recipe is taken from the magazine "Culinary Workshop".
1
Peel the garlic and chop it finely.
- Garlic: 4 cloves
2
Clean the shrimp, keeping the tail, and remove the abdominal vein.
- Shrimps: 600 g
3
Place the shrimp in a bowl and sprinkle with 1 teaspoon of garlic.
- Garlic: 4 cloves
4
In another bowl, mix the seafood cocktail with salt, pepper, and 1 teaspoon of garlic, and mix well.
- Seafood cocktail: 800 g
- Garlic: 4 cloves
5
Finely chop the peeled onion and chop the parsley.
- Onion: 1 head
- Parsley: 1 bunch
6
In a large pot, heat the fish broth and add a pinch of saffron to let it steep.
- Fish broth: 2 l
- Saffron: 2 teaspoons
7
Tomatoes: make a cross cut on top of each tomato, dip them in boiling water for 1 minute, then peel and finely chop the flesh.
- Tomatoes: 2 pieces
8
In a large deep pan, heat olive oil and fry the shrimp for 2 minutes.
- Shrimps: 600 g
9
Transfer the cooked shrimp to a separate dish.
10
In the same pan, sauté the onion with the remaining garlic for 5 minutes.
- Onion: 1 head
- Garlic: 4 cloves
11
Add the seafood cocktail and sauté for 1 minute.
- Seafood cocktail: 800 g
12
Then add the finely chopped tomatoes and fry for another 2-3 minutes, stirring.
- Tomatoes: 2 pieces
13
Add the pre-washed rice and saffron to the pan. Stir.
- Rice for paella: 400 g
- Saffron: 2 teaspoons
14
Then add the tomato paste and green peas, mixing well with the rice.
- Tomato puree: 1 tablespoon
- Green peas: 1 glass
15
Pour hot fish broth at a ratio of 1 cup of rice to 3 cups of broth.
- Fish broth: 2 l
16
After adding each portion of broth, stir the rice and simmer it on low heat until the liquid is almost completely absorbed.
- Fish broth: 2 l
17
When the broth is almost fully absorbed, place the fried shrimp and strips of red pepper on top of the rice.
- Shrimps: 600 g
- Sweet pepper: 1 piece
18
Remove the pan from the heat and serve the paella immediately.