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