Paella

Cook book

Paella (recipe according to Marcel)

This impressive Spanish one pot, with monkfish/squid, king prawns and mussels, is perfect for feeding a crowd at a dinner party

Dish Summary

Preparation

1. Bake the circles squid in 15cl olive oil in a skillet after about 4 minutes, remove.

2. Use the gravy in the pan (fluid from the squid and olive oil) to open the mussels. Remove the mussels from the pan. Gravy always preserved.

3. Put the peppers (which have been cut into four lengths) into the pan and remove after 7/8 minutes.

4. Put the shrimp in the pan and remove after 5/6 minutes. Keep gravy still

5. Add the onions (thinly sliced) to the pan and add, after about 10 minutes and the tomatoes, the garlic, crushed and simmer for about 10 minutes. Salts and peppers.

6. In a pan with water and the saffron and some salt, cook the rice until the water has evaporated.

7. In the paella pan add the rice, the mussels, the mixture, tomato, onion, garlic, the peas frozen, the rings squid. Mix and taste everything or enough salt.

8. Lay the shrimp nicely on top and the peppers too.

9. Heat the pan with paella in the oven about 30 minutes at 100 ° C before serving.

Serves 8

Ingredients

· 800 gr Paella (Bomba, Arborio) rice

· 3 peppers red, or green, does not matter

· 200 gr peas (frozen)

· Peeled 1 kg of canned tomatoes,

· 2 large onions

· 4 garlic cloves

· Salt, pepper, saffron, olive oil

· 1 kg of mussels