Seafood Paella
Paella De Marisco (Seafood Paella)
So paella's awesome, it's a great fusion of food. The Moors brought rice to Spain, and the Romans brought steel
Paella (Py-Eya or something like that) takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means "frying pan" in Valencian, Valencia's regional language. hence the name Paella Valenciana
its simple... this is my version which you can easily cook at home...
prep time: 15mins, cooking time: 1 hour
ingredients:
olive oil
1 large onions, finely chopped
1 tomato, finely chopped
red and green bell pepper, chopped
garlic, minced
Spanish paella rice (Bright Sabroz, Bomba, or Calasparra oooorrr since im a poorboy cooking, any short grain rice)
white wine
chicken stock
Tomato Paste 2 tbsp
Saffron (optional)
salt and pepper
mussels, scrubbed (half cooked-do not use any that have not opened)
clams, scrubbed (half cooked-do not use any that have not opened)
firm-fleshed white fish
Squid (cleaned and sliced - marinated in olive oil, paprika and urfa biber chilli flakes)
de-shelled shrimp/prawns (i marinated mine with olive oil, paprika and urfa biber chilli flakes)
fresh peas (or frozen, thawed, and drained)
Chopped fresh parsley, for serving
Lemon wedges, for serving
those are the ingredients for paella de marisco, but you can add...
chicken thighs (cubed - marinated in olive oil, paprika and urfa biber chilli flakes)
Spanish Chorizo sliced
*note: cook it in cast iron or heavy bottom stainless steel pan if you dont have paella pan...
Drizzle olive oil in a pan, add chorizo and let it fry a bit to release its oils...
add chicken and let it brown a bit... add onions and garlic... fry to release their aroma..
add bell peppers... fry a bit... set aside on the pan..
add tomato paste in a part pf the pan and cook it for 1 min...
Trivia: To get the most flavor potential out of your tomato paste, plan to add it early on in the cooking process before adding liquids like water, br
