Shellfish paella with saffron and paprika
What you need:
300g of Bomba or Arborio rice
500g of blue mussels
12 tiger prawns or atlantic prawns, with heads
1 red onion
3 garlic cloves
3/4 l of vegetable stock
friends to share this fantastic dish
Clean the mussels
Cook the mussels in white wine for no more that 5 min.
Drain and keep the stock (should be 250 ml)
Set the mussels aside
Add 750 ml of vegetable stock to the mussels liquid
Add some saffron to the stock and set aside
Cut the squid into 5mm rings and set aside
Finely chop the red onion,
Cut the scallion, the squash in coats pieces
Finely chop a little of the parsley and the 3 garlic cloves
In a large iron pan, blanche the onion, scallion, and garlic in olive oil and a lump of butter, on low heat
Add some paprika and the finely chopped parsley
Add some halved small tomatoes, the squash and some black olives
Lightly fry for 1 min.
Add the Arborio rice
Season with salt and pepper
Let fry for 1 min
Add 3/4 of the stock and stir once
Now it is forbidden to touch the rice any more in the pan!
Let slowly cook on low to medium heat for 10-15 min
In another pan, lightly fry the prawns and the squid rings in some olive oil
When you feel the rice is almost done but still have some bite in...
Add the cooked mussels, prawns and squid but dont stir into the rice in general
Let cook for another 10 min
If you feel the rice in not yet done or you feel it is too dry, add some extra stock
When rice is perfectly tender and the dish looks semi dry it is ready to serve.
Add some friends to the table, some good white wine and enjoy