Directions
- 1First, make salmorreta.
- 2Grate tomato and onion.
- 3Add the grated onion directly to the paella.
- 4Reduce the onion using water and salt until it is poached.
- 5Add the paprika, and then the tomato.
- 6Incorporate the salmorreta and integrate it well.
- 7Add the brandy.
- 8Just after, add the chopped squid and cuttlefish.
- 9Next, add the fish fumet.
- 10When it boils, add saffron and our Daxa rice with Valencia designation of origin.
- 11Rectify the salt.
- 12Add a few shrimp tails.
Ingredients
- 400 gr. arroz Categoría Extra con D.O. Arroz de Valencia
- 30 gr. salmorreta
- 300 gr. calamar troceado
- 300 gr. sepia troceada
- 150 gr. colas de gambas
- 1 cebolla
- 2 tomates pera
- 1 cdta. pimentón dulce
- 100 ml. brandy
- 0.2 gramos Azafrán
- 11 cl. aceite de oliva virgen extra
- 200 ml. agua
- al gusto Sal fina
- Fumet de pescado
Equipment
paellacuchara
Tips
- The salmorreta recipe can be found on our profile.
- Cook for 6-7 minutes on high heat, then moderate for the rest of the cooking time.
- Add salt to squid, cuttlefish, sofrito, and fumet.
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