Paella
Equipment
Ingredients
Seafood
shrimp (raw)
500 g
squid (cut)
250 g
clams (raw)
300 g
Vegetables & Aromatics
red and yellow bell peppers (sliced)
2 piece
onion (diced)
0.5 piece
garlic clove (minced)
1 piece
Rice & Broth
rice (raw)
200 g
saffron threads (dry)
0.3 g
tomato paste (concentrated)
15 g
extra virgin olive oil (liquid)
30 ml
broth (hot)
600 ml
salt (granulated)
5 g
Instructions
Prepare ingredients
Clean and cut all seafood and vegetables into appropriate sizes.
Sauté aromatics
Heat olive oil in a paella pan and sauté onion and garlic until translucent.
Add peppers and tomato paste
Add sliced bell peppers and tomato paste; cook for 3 minutes.
Toast rice and add saffron
Add rice and saffron; stir to coat grains and lightly toast.
Add broth and simmer
Pour in hot broth, season with salt, and bring to a gentle simmer.
Add seafood and finish cooking
Arrange shrimp, squid, and clams on top. Cook uncovered until rice absorbs broth and seafood is done (about 15 minutes).
Rest and serve
Remove from heat, cover loosely and rest 5 minutes before serving.
Original recipe
Storage
Best eaten fresh. Seafood may become rubbery when reheated.
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