Spanish Paella

Serves: 6-8
Difficulty: Intermediate

Ingredients

  • 1/2 pint of olive oil

  • 2 bowls of rice (1lb. 5 oz. approximately)

  • 5 bowls of fish broth

  • 1/2 lb. of shrimp

  • 2 mid-sized squids

  • 2 lb. of mussels or clams

  • 1 green pepper

  • 1 red pepper

  • 1 small can of peas

  • 1 small onion

  • 2 tomatoes

  • saffron

  • 1 clove of garlic (optional)

  • parsley

  • salt

Preparation

Start to heat half of the oil and once warm, toss in the chopped onion. After 5 minutes, add the diced tomatoes. The tomatoes should be seedless and peeled. Let it braise about 5 minutes longer, mashing the tomatoes with a skimmer. Strain. And throw it into a paella pan.
In a pot of cold water, cook the shrimp and the lobster however, reserve the tails. In another ladle, cook the mussels with little water (prior to, wash the mussels in cold salt water). As soon as the shells open up, take them away. Take off the half that doesn’t have the bug. Keep the other halves and strain the broth (where they were cooked) and the waste of the shrimps through a very fine strainer.
Add the remainder of the oil to the paella pan. Cut square pieces of green pepper (about 1/2 square inch) and throw them into the pan. Next, add the cut squid in ribbons or in fine hoops, and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw in salt, and the broth of the remains of the fish, make sure the broth is hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan slightly taking it by the handles. Do this so that the broth flows all over the pan. All this should be made over a medium fire.
Meanwhile, in a mortar, mash a little bit of garlic (optional), the parsley, and the saffron with a little bit of salt. Wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake the paella pan again. Now incorporate the shrimp and lobster tails. When the broth is at about half, decorate the paella with the red pepper cut to ribbons, mussels, and peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, remove the paella pan from the fire, put it under a wet cloth, and let it rest for about 5 minutes.
Serve with some clusters of lemon.

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