Paella de Marisco (seafood paella)

Paella de Marisco (seafood paella)

Seafood paella is an indispensable dish during summer holidays all over the Spanish coast. As with many other Iberian recipes, there are no exact paellas. Each chef gives him his own personal touch by providing ingredients or types of preparation.

Paella consists of a variety of ingredients, although I personally like to add the right amount of each ingredient without overloading it. It is important that both the rice and the rest of the ingredients are high quality in order to achieve an optimal result.


Ingredients (for 4 guests)



PAELLA WITH SEAFOOD PASO A PASO


  1. Peel and finely chop the onion and garlic. Wash and dice the green pepper and carrot. Rub the tomatoes and clean the mussels and squid.
  2. Place the paella pan on the fire and add a olive oil generously; when it's hot, add the mussels, add the wine and stir it when the mussels open.
  3. Add the onion and leave over a medium heat for 2 minutes, add the peppers and fry them until soft. Then add the chopped squid.
  4. Wait a few minutes and add the peeled and crushed tomatoes, salt and pepper. When the tomato water has been absorbed, add the rice. Let it be for a few minutes and stir from time to time.
  5. Add the fish broth, saffron and paprika "Pimentón" de la Vera. Cook for 8-10 minutes. Remove the paella from the stove. Add the mussels and cover the paella. Leave it resting for a few minutes and serve.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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