Seafood Paella, Angeles’s Recipe
A tasty, personal Version of this typical Spanish Recipe
Paella has become an international Spanish dish, but there are several ways this rice dish can be cooked. In fact, every location in Spain prepares it in a different way
And here we have Angeles’s family Paella recipe. In fact, her mother used to cook it her own way, and Angeles, and latter her husband, have given it their personal, tasty touch. As we all know, recipes are not strict, we can always add them, after several trials, our personal feeling.
Let’s start with the Ingredients: (Serves 5)
Seafood Ingredients:
- Prawns: Depending on their size, between 2-6 per person
- Mussels: One-Two per person.
- Clams: Not very big,. Around 15-20 units.
- 100 gr. (3.5 oz) cuttlefish rings:
Vegetable Ingredients:
- 2 tomatoes
- 1 garlic clove
- ½ medium onion
- 1 green, small pepper
Other Ingredients:
Directions:
- Prepare a recipient with some water and salt, and add the clams for some 10-15 minutes, so that they open and sand gets out.
- Chop the half onion and green pepper. Peel the tomatoes and cut them into not very small portions.
- In a medium frying pan (in case you don’t have a “paella”, the “official” paella pan), add some olive oil and when hot, add the chopped onion, pepper and tomatoes, and finally the garlic clove, slow heat, so they cook softly.
- Meanwhile, scrub the muscles. Clean them under water, together with the prawns and cuttlefish rings.
- When the vegetables are cooked and tender, add all the above mentioned seafood, including the clams. High-heat, until the mussels and clams are completely open. If you find any closed muscle or clam, discard it.
- Add the rice, uniformly, covering all the ingredients in the pan and stir everything, so that the rice gets their flavour. That's what we call "to fry the rice", Be careful rice does not stick.
- Add some water or, if you prefer, some fish stock. It must completely cover all the ingredients.
- Slow-heat and take a look at it from to time, to get sure there is always liquid enough. In case it becomes to dry, add more water. You can stir, in case the pan is too big. This way, rice not place in the center will also cook correctly.
- When rice is nearly cooked, remove from heat and cover the frying pan with a tea towel for about 10 minutes or, until rice is completely cooked.
Some notes:
- Instead of adding directly prawns to be slow-fried together with the other ingredients, you can cook them in water for some minutes, and keep it back. Peel the prawns and when adding the water to pan, add too this previous water where prawns where boiled.
- Cut a lemon in vertical slices, (four slices per lemon) and add them to the served dishes.
¡Que aproveche!
The copyright of the article Seafood Paella, Angeles’s Recipe in Spanish Food is owned by Angeles Fernández. Permission to republish Seafood Paella, Angeles’s Recipe must be granted by the author in writing.
