24 Feb Infamous Spanish Seafood Paella Recipe
Seafood Paella the national dish of Spain! You can’t go to Spain without having Paella, and there are several variations of Paella you are sure to find one that fits your tastebuds. Let’s learn how to cook the infamous seafood paella also known as seafood mixta.
- 340g white Spanish bomba rice
- 4 large prawns with shells still on
- 200g mussels
- 200g clams
- 1 cuttlefish/squid
- 1 liter fish stock
- 1 clove of garlic
- 1 onion
- 3 tomatoes
- 100g green beans
- 100g fresh peas (not frozen)
- Olive oil
Step 1: Peel and dice the onion and garlic. Grate the tomatoes, you can use a cheese grater.
Step 2: Cut the cuttlefish/squid into square pieces, clean the mussels and clams.
Step 3: Heat olive oil in a paella pan (or any large heavy based frying pan will work) add the prawns and let them fry for a minute. Leave them to one side.
Step 4: Using the same pan add the cuttlefish/squid and fry until it starts to brown. Then add in the onion and garlic until everything starts to be lightly browned.
Step 5: Add the green beans and peas, let cook for 2 minutes. Add in the grated tomatoes, let cook until the water from the tomatoes evaporates.
Step 6: Add in the rice, mussels, clams and paprika (just a sprinkle to taste) in the paella pan and let cook for a minute before adding in the (boiling) fish stock and some saffron. Cook on high heat for 5 minutes, reduce heat and cook for an additional 10 minutes. 3 minutes before your 10 mins on reduced heat throw the prawns back into the pan. Remove from heat and let the dish to rest for 3 minutes before serving.
- You can cuttlefish or squid but in our cooking class we actually add both into our paella.
- If you are not a seafood person substitute meat with vegetable stock and additional vegetables.