RICETTA PAELLA DE MARISCO #chefziopietro #paellademarisco

short-grain rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative, while long-grain rice is more affordable.

seafood mix

🥗Healthier: fresh fish

💰Cheaper: canned tuna

Fresh fish provides better flavor, while canned tuna is a budget-friendly option.

saffron

💰Cheaper: turmeric

Turmeric can mimic the color of saffron at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a cost-effective substitute.

Prepare 5 large shrimp, 5 scampi, 1 monkfish, 5 small shrimp, and 1 giant squid.

Clean the shrimp by removing the central intestine without breaking them, using a toothpick.

Cut the squid into small pieces for better presentation.

Make a fish broth by adding celery, onion, carrot, and 2 tomatoes to a pot with a drizzle of olive oil and a pinch of salt.

Add the shells and scraps from the fish to the pot, along with a tray of ice to extract flavors from the vegetables.

Cover the pot, add 1 liter of cold water, stir, and bring to a low boil.

Open the mussels and clams in a pan with a drizzle of olive oil and a clove of garlic, adding a ladle of the fish broth, and cover for 2-3 minutes until they open.

Filter the broth from the opened mussels and clams and set aside.

In the same pan, add more olive oil and cook the cleaned shrimp and scampi for 2 minutes on each side, then deglaze with a glass of white wine and remove them from the pan.

Add a ladle of the fish broth to the pan and mix it with the remaining juices.

Measure 500 g of rice to cover the bottom of the paella pan, which is 40 cm wide and 32 cm deep.

Add saffron and sweet paprika to the pan, then add a drizzle of olive oil and a clove of garlic, followed by the monkfish, squid, and the broth from the clams.

Add 300 g of tomato puree and mix everything together.

Add the rice to the mixture, ensuring it is evenly distributed, and add 1.5 times the amount of broth to the rice.

Mix well and do not touch the rice anymore from this point on.

Reduce the heat to low and let the rice absorb the liquid without stirring.

Sprinkle some pepper over the dish, as no chili was added.

Once the rice starts to show through in the center, adjust the heat to ensure even cooking.

Garnish with mussels and scampi on top, and let it cook until all the liquid is absorbed and the rice is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens