Seafood Paella

Serves 1
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Directions

  1. 1Start with a small, controlled flame if using firewood; place the tripod and paella pan.
  2. 2Add a handful of salt to the paella pan.
  3. 3Add olive oil, ensuring a circle with a foot around the edge remains free of oil.
  4. 4Sauté the seafood back and forth for no more than a minute.
  5. 5Add the garlic and onion, cooking on very low heat to avoid burning.
  6. 6Add a pinch of salt to the onions and constantly move them to prevent burning until they are browned.
  7. 7Add the cuttlefish, squid, and chopped fish pieces; fry for a couple of minutes.
  8. 8Make a circle in the center of the paella pan and add 1 or 2 lack of oil for sautéing the grated tomato.
  9. 9Expand the tomato with the palette to ensure it cooks well.
  10. 10Once the tomato has lost water, add a teaspoon of paprika and integrate it carefully with the trowel, keeping it damp.
  11. 11Mix the integrated paprika and tomato with the rest of the fried ingredients.
  12. 12Add the pre-measured rice and a teaspoon of salt.
  13. 13Fry the rice with all the ingredients for a couple of minutes to impregnate it with the juices.
  14. 14Add the measured stock: two and a half measures of broth per measure of rice if cooking with firewood, or two measures of broth per measure of rice if cooking at home on a traditional stove.
  15. 15Distribute the stock evenly with the palette.
  16. 16Add the saffron and distribute it with the palette.
  17. 17Bring everything to a rapid boil with maximum flames.
  18. 18Slightly move with the paddle and redistribute the rice evenly; do not move the rice again at any moment.
  19. 19Ensure the rice is well distributed in the paella and does not clump.
  20. 20Cook on very strong fire for the first seven or eight minutes, whether on firewood or a traditional stove.
  21. 21Place the seafood on the surface; it will cook in about five minutes.
  22. 22Cook over medium heat for the next six minutes, both on firewood and a traditional stove.
  23. 23For the last five minutes, use minimal or no fire for both the paellero and traditional stove.
  24. 24Let the rice stand for five to ten minutes with the fire off.
  25. 25Enjoy the exquisite seafood paella.

Ingredients

  • 500 g rice
  • fish broth
  • scampi
  • squid
  • cuttlefish
  • Emperor shark or fish type
  • Mussels
  • garlic
  • onions
  • ripe tomatoes, grated
  • 1 teaspoon paprika
  • olive oil
  • 1 handful salt
  • saffron or dye

Equipment

firewoodtripodpaella panpalette

Tips

  • Use a small, controlled flame when cooking with firewood.
  • Do not burn the onions; cook them until lightly browned.
  • Do not move the rice after it has been distributed in the paella pan.
  • Let the paella rest for five to ten minutes with the fire off after cooking.

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