PAELLA DE MARISCOS : RICETTA DI PESCE EXTRAGOLOSA E FACILE | SPANISH FISH PAELLA AMAZING RECIPE

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is more affordable while tofu offers a vegetarian option.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and health benefits, while annatto is a cost-effective colorant.

Prepare the ingredients: peel some prawns and clean the cuttlefish or squid, cutting them into strips.

In a large pot, add about 2.5 liters of water, tomatoes, garlic, onion, celery, and carrot to make the fish fumet (broth).

After about 15 minutes, remove the vegetables from the broth.

Add the squid rings to the broth and cook for 10 minutes, then set them aside.

Divide the broth into two parts; in a larger pot, add mussels with one part of the broth, cover, and cook for 10 minutes until the mussels open.

In a large pan, pour extra virgin olive oil and sauté the prawns for about 2 minutes, being careful of splashes.

Drain the mussels and set them aside.

Combine the mussel cooking broth with the previous broth.

Cut the red pepper, removing the stalk, seeds, and white filaments, then cut it into squares.

Roughly chop the onion, celery, and carrot, and dice them.

In the large pan, add the chopped vegetables, some salt, and black or white pepper, and a bay leaf, and sauté for 5 minutes to release the vegetables' water.

Add the shelled prawns and cook for 5 minutes to flavor the mixture.

Pour in the fresh homemade tomato pulp and let it flavor for another 5 minutes.

Add the rice to the pan and mix it with the vegetables.

Sprinkle the rice with hot fish fumet, adding a couple of ladles at a time.

Add the 2 sachets of saffron to give color and flavor, and taste to adjust salt as necessary.

After 10 minutes, add the squid or cuttlefish and mix, letting it flavor for another 3-4 minutes until the rice is perfectly cooked.

Serve the paella directly in the pan, decorating as desired with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens