Seafood Paella | Paella De Marisco
This is a showstopper of a langoustines, prawns, squid and clams paella! One dish that will transport you straight into the Mediterranean coast of Spain, sun glasses on, holiday mood on, over 30 degrees, a light breeze to make it easier (I give you that) , vino blanco to hand and your family around the table. I mean, I am getting excited as I write this! This dish is a jewel of our gastronomy which should be truly celebrated. I share it with all of you with the hope that it brings you a lot of happiness around the the table. Salud!
INGREDIENTS:
120ml extra virgin olive oil
300g squid, cleaned and roughly chopped
2 dried ñora peppers
(or 2 tsp of dried pepper flakes)
2 tomatoes, blended
8 garlic cloves, finely chopped
0.4g saffron
1 teaspoon smoked paprika
Salt to season
440g Spanish rice
250g clams
500g prawns, head and shell removed
500g langoustines, head and shells removed
3 litres shellfish stock (if cooked at super high heat)
PREPARATION:
Infuse the crumbled the saffron in the shellfish stock. Keep warm over the lowest heat.
Place a paella pan over low heat with the olive oil and the ñora pepper. Fry for 2 minutes, remove from the oil, blend with the tomatoes and reserve for later. Bring the heat up to it’s highest setting and add the squid. Sauté for about 7 minutes or until golden in colour. Season with salt.
Add the garlic, closely followed by the pimenton and the blended tomatoes with the ñora peppers, cook for about 2 minutes until the oil starts separating from the tomato paste. Add the rice and stir all together for a couple of minutes, making sure the rice gets coated with the oil and sears.
Carefully add the hot stock to the pan and give it a good stir distributing the rice evenly. Taste the stock and adjust the seasoning if necessary. Cook on a high heat for the first 10 minutes and on medium for the next 5 minutes without stirring. Add your clams, prawns and langoustines. Fold them through the rice and shake the pan to flatten the paella. Let it cook for the last 4 minutes and let it rest off the heat for 5 minutes before eating it. Buen provecho!
TIP: If you want to have whole langoustines on top for decoration, just fry them in the oil at the start for a couple of minutes and then place them on top of the paella for the last 5 minutes of cooking.
