Ah… Paella. A huge platter full of flavors. Spicy, sweet, smokey, tart, and finger licking good. Paella might be intimidating to many, however with this easy and step by step recipe, you could be cooking like you’re on the coastline of Spain. The secret to Spanish paella, is of course the soccarat, which is that slightly burnt and crispy rice bottom. Get ready to make one of the most amazing dishes that has ever come out of your kitchen! Hola Paella!
- 1 kilo each; Mussels, clams, squid
- 24 gambas
- 12 langoustines
- 1 kilo of rice
- 3 onions, 2 red peppers
- 8 cloves of garlic
- 2 cups of peas
- 3 tbs of Armagnac, cognac
- 1/2 cup olive oil
- Salt, pepper, paprika, saffron, chili powder
Seafood Stock: (For 2 liters of stock)
- 1/2 liter white wine
- Bouquet garni
- 500 grame shrimp shells
- One onion
- Salt & pepper
Stock: Fry the strip shells with one onion, 1/2 liter white wine and 2 liters of water and reduce for two hours over low heat. (It is finished when 1/2 liter of stock has been evaporated, and then sieve.)
Step 1: Mine two onions and peppers, and heat in a big frying pan with olive oil. Add spices; paprika, saffron, and chill powder. Once the vegetables are caramelized, wish them to sides of pan to seize sambas and langoustines for a minute, then set them aside on a plate.
Step 2: Then fry the chopped squid. Push the squid to side of pan with vegetables.
Step 3: Add the rice and toast until golden. Add the peas and cover the rice with one liter of the stock, cover the pan and let simmer for 20 minutes. Add more stock if needed.
Step 4: When the rice is half-cooked, add clams and mussels, and cover the pan. When clams and mussels start to open, add the shrimp and langoustines.