Paella
Necessary products:
- 400 g rice Porboiled Fiorre
- 1 red pepper cut into strips
- 1 chopped large tomato
- 2 cloves garlic
- 6 tablespoons olive oil
- 2 tablespoons finely chopped parsley
- 1 tablespoon paprika
- 300 g sea bass in pieces
- 250 g mussels
- 150 g squid rings
- 12 shrimp
- 1.5 liters of seafood broth
- salt
- 1 teaspoon saffron
Method of preparation:
Heat the broth in a large bowl and put the saffron. In a large shallow pan, heat 4 tablespoons of olive oil over medium heat and lightly fry the monk fish, shrimp and squid for 1-2 minutes. Do not cook completely. Remove and reserve. Add the remaining 2 tbsp. olive oil and fry the red pepper, followed by diced tomatoes, adding garlic, parsley and sweet red pepper, stirring everything together. Reduce the heat and add the rice, stirring to lightly fry. This helps to avoid stickiness in the rice. Then pour everything into the hot broth and cook for 3 to 5 minutes, stirring the rice from time to time. Add the fish and seafood, distributing them in the pan with the paella. Season with salt. Don't get me wrong. Reduce the heat and continue to simmer until the rice absorbs the liquid (about 14 minutes). Add extra liquid if necessary.