Paella recipe
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 2 cups bomba rice (short grain rice)
- 4 cups fish stock
- 1 lb squid
- 1 lb fresh shrimp
- 1 lb clams and mussels
- 1 onion
- 1 medium tomato
- 0.5 red pepper
- 2 cloves of garlic
- 0.5 cup peas
- 1 bunch of fresh parsley
- 3 tbsp GOYA® Extra Virgin Olive Oil
- 1 tsp Carmencita black pepper
- A few strands of saffron
- Salt to taste
PREPARATION
1
Clean and peel the prawns and squid and chop everything. We reserve four or five unchopped shrimp to place on top of our paella.
2
Clean the clams and mussels with plenty of water.
3
Now we are going to make the sofrito. In a paella pan, place a good splash of GOYA® Extra Virgin Olive Oil and when it is hot, add the onion, garlic, bell pepper and tomato, all finely chopped. Add freshly ground Carmencita black pepper and salt to taste. Cook for a few minutes to poach the vegetables.
4
Then add the squid, the peeled shrimps, the clams and the mussels. Cook for about 5 minutes. Add the 2 cups of rice and stir so that the rice integrates with the rest of the ingredients.
5
When a couple of minutes have passed, add the 4 cups of fish stock and the saffron. Let the broth come to a boil and when it does, add the peas and the chopped fresh parsley.
6
Lower the heat and let the rice cook for 15 to 20 minutes, until it is tender. Place the 4 or 5 unpeeled shrimp that we had reserved on top and let it cook until all the broth has been consumed.
7
In the zone of Levante in Spain, it is very habitual to let the rice to burn a little before retiring it of the fire and to that thin crust of toasted rice that is formed in the bottom of the paellero is called “socarrat”. The socarrat for the Valencians is the most precious part of the paella since it is what gives it its characteristic flavor.
8
We turn off the fire and cover the paella pan so that the rice rests for about 5 minutes before serving.
