Paella de Mariscos
gourmet
Preparation time
30 minutiDifficulty
MediaCooking time
40 minutiServings
4Vuoi portare il sapore autentico della Spagna nella tua cucina? Prova la paella ai frutti di mare, un piatto iconico della #tradizione spagnola, ricco di ingredienti freschi e profumati. Preparata con riso bomba, #gamberi, calamari, cozze e vongole, questa ricetta esalta tutto il gusto del Mediterraneo. Il segreto? La cottura perfetta, lo zafferano che dona il suo inconfondibile colore dorato e il mitico socarrat, la crosticina croccante che rende ogni boccone irresistibile. Perfetta per una cena conviviale o un pranzo speciale!
Ingredients
- Broth (fish)750 ml
- bomb laugh300 g
- Prawns300 g
- Squid200 g
- Mussels150 g
- Clams150 g
- White wine100 ml
- Garlic2 cloves
- Cluster tomato2 u (400 g)
- Extra virgin olive oil1 tablespoon
- Lemon1 u (85 g)
- Sweet paprika1 teaspoon
- Bell pepper1 u (220 g)
- Golden onion1 g
- Fine saltto taste
- Black pepperto taste
- Saffronto taste
- Parsleyto taste
Procedure
0. For a more intense flavor, prepare a fish stock with shrimp heads and shells, a carrot, an onion, a celery stalk, and a bay leaf. Cover with a liter of water, simmer for 20-25 minutes, then strain and keep warm. This stock will enrich your paella with a deep and authentic flavor!
1. Soak the clams in salted water for at least two hours. Clean the mussels by removing the byssus and scraping the shells. In a pan, heat a drizzle of oil and open the mussels and clams with a clove of garlic and white wine. Once opened, strain the liquid and set aside.
2. Shell half of the molluscs to make it easier to enjoy, leaving some shells for decoration.
3. Heat 3 tablespoons of extra virgin olive oil in a paella pan. Add the calamari and cuttlefish and sauté for a few minutes. Add the chopped onion and garlic and sauté gently.
4. Add the chopped bell pepper and cook for 3-4 minutes. Stir in the grated tomatoes and smoked paprika. Cook over medium heat for about 5 minutes, until the sofrito is thick and flavorful.
5. Pour the rice into the pan and stir well to lightly toast it, absorbing the flavors of the soffritto. Add the saffron dissolved in the broth. Don't stir again from now on! The rice should cook, gradually absorbing the liquid, forming the characteristic crust on the bottom. Add the hot fish, then gradually pour in the broth.
6. After 10 minutes of cooking, add the whole shrimp, calamari, and mollusks, spreading them evenly over the surface. Continue cooking for another 8-10 minutes, until the rice has absorbed almost all the liquid.
7. In the last 2 minutes, raise the heat slightly to create the socarrat, the crispy crust on the bottom of the paella.
8. Turn off the heat, cover the paella pan with a cloth, and let it rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges, which you can squeeze directly over the paella before eating.
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Creation date Feb 28, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.