Paella
This impressive Spanish one pot, with monkfish/squid, king prawns and mussels, is perfect for feeding a crowd at a dinner party.
Ingredients
Equipment
Method
- Bake the circles squid in 15cl olive oil in a skillet after about 4 minutes, remove.
- 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.
- Put the peppers (which have been cut into four lengths) into the pan and remove after 7/8 minutes.
- Put the shrimp in the pan and remove after 5/6 minutes. Keep gravy still
- 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
- In a pan with water and the saffron and some salt, cook the rice until the water has evaporated.
- 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.
- Lay the shrimp nicely on top and the peppers too.
- Heat the pan with paella in the oven about 30 minutes at 100 ° C before serving.
Notes
