Seafood Paella / How To Make Paella
Seafood Paella! Our friends came to visit from Spain and taught us how to make paella. It's a little tricky, but worth the effort to get it right. Delicioso!
Ingredients
| Olive oil | 1/2 Cup (8 tbs) , divided | |
| Yellow onion | 1/2 , diced | |
| Garlic | 3 Clove (15 gm) , minced | |
| Salt | 1/4 Teaspoon | |
| Tomato puree/Sofrito | 8 Ounce | |
| Squid | 6 Small , diced | |
| Sweet paprika | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Ground cloves | 1 Pinch | |
| Saffron strands | 6 | |
| Seafood stock/Fish stock | 450 Milliliter (I prefer seafood stock or clam juice) | |
| Shrimp | 4 | |
| Prawns/More shrimp | 2 | |
| Arborio rice/Bomba rice | 150 Milliliter |
Directions
MAKING:
1.In a wide skillet, heat olive oil and saute onions and garlic for 10 minutes until golden.
2.Add salt, tomato puree/ sofrito, calamari and cook for another 15 minutes until calamari turns soft.
3.Combine olive oil with paprika, pepper, cloves, saffron in a mortar. Mash well using a pestle.
4.Add stock and spice mixture and bring to boil. Add rice in an even layer but ensure not to stir.
5.Reduce heat and simmer for 10-15 minutes.
6.Arrange shrimp and prawn on top and press into stock.
7.Cook for another 10 minutes until seafood turns tender and gets cooked.
8.Turn off heat and cover with a newspaper sheet. Allow to rest for 5 minutes.
9.Gently scrap the bottom and stop cooking the rice.
SERVING:
10.Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 871Calories from Fat 374
% Daily Value*
Total Fat 42 g64.6%
Saturated Fat 6 g30%
Trans Fat 0 g
Cholesterol
Sodium 696 mg29%
Total Carbohydrates 58 g19.3%
Dietary Fiber 2 g8%
Sugars 6 g
Protein 63 g126%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
