Name: SEAFOOD PAELLA
Prep time: 20 min
Yield: 6 people
Cuisine: Spanish
Ingredients: 1.75 cups salad rice; 3.5 oz Cod fillet; 1.1 lbs Clams (with shell); 10.5 oz Mussels (already cleaned); 8.8 oz Shrimp (already cleaned); 3 packets Saffron; 4.2 cups Vegetable broth; 3.5 tbsp White wine; to taste Chili powder; 1.7 cups Tomato puree; 7 oz Pre-cooked peas; 3.5 tbsp Olive oil; 3.5 oz Carrots; 2 cloves Garlic; 1 Shallot; to taste Parsley

Today we cook seafood paella, one of the most well-known traditional Spanish dishes worldwide. The paella always reminds me of sun, sea, and a nice glass of fresh sangria… There are various versions depending on the regions of Spain where they are prepared. Today, I will prepare it as I had it in Majorca during a vacation. Do not be intimidated by the number of ingredients… preparing seafood paella is not that complicated.

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Difficulty: Medium
Cost: Medium
Preparation time: 20 Minutes
Portions: 6 people
Cooking methods: Stove
Cuisine: Spanish
Seasonality: All seasons

Ingredients

1.75 cups salad rice
3.5 oz Cod fillet
1.1 lbs Clams (with shell)
10.5 oz Mussels (already cleaned)
8.8 oz Shrimp (already cleaned)
3 packets Saffron
4.2 cups Vegetable broth
3.5 tbsp White wine
to taste Chili powder
1.7 cups Tomato puree
7 oz Pre-cooked peas
3.5 tbsp Olive oil
3.5 oz Carrots
2 cloves Garlic
1 Shallot
to taste Parsley

Tools

1 Paellera
1 Chopper

Preparation of Seafood Paella

Clean and wash the carrot, shallot, and garlic cloves. Put them in a chopper and finely chop them.
Put the oil in a paella pan, add the chopped vegetables, and sauté over low heat for a couple of minutes.
Now add the tomato puree, salt, and add chili powder to taste. Cook for 5 minutes.
Chop the cod fillets and add them to the tomato puree.
Cook for 3/4 minutes.
Now add the clams that you have previously purged.
Cook for a couple of minutes and then add the shelled mussels.
Slightly increase the heat and deglaze with white wine.
Now add the rice and peas, give it a good stir, and pour in 3 cups of hot vegetable broth. Let it cook on low heat for 15 minutes. If you see the rice drying out too much and it’s not yet cooked, add more broth.
At this point, add the shrimp and saffron packets.
Adjust salt and chili to taste and finish cooking the paella.
Once your seafood paella is cooked, sprinkle with finely chopped parsley, cover and let it rest for 5 minutes.
And voila… Now you can serve the paella by bringing the paellera directly to the table and don’t forget to accompany it with a good glass of fresh sangria.