Paella de marisco (seafood paella) Ingredients: olive oil - saffron - (or/and coloring) 1 onion - salt - pepper - 1 kg of - round rice - 500 g of - clams - (with shellfish, it gives more flavor) 500 g of - prawns - 1 kg of - mussels - 500 g of - squid - 10 chorizo - 1 conger eel - for juice (optional) 400 g of - peeled tomatoes - in juice 2 cloves of - pimiento del piquillo garlic - 3 cubes of - fish stock - .
Utensils：
- 1 saucepan- pots of pots 1 Wooden spoon- 1 Set 3 frying pans- best frying pansTotal time: 2h20 Preparation: 2h Rest:- Cooking: 20 min
Phase 1
Peel the prawns and cook the heads and skin in a little water, keep the juice and discard the heads and skin.
Phase 2
Wash the mussels, cook them in a saucepan without water, they will release their own juice. Mix this juice with that of the prawns. To book.
Phase 3
In a saucepan, brown the onion and garlic in olive oil. Add the tomatoes then mix with the juice and add 3 cubes of fish stock and the saffron (and/or coloring).
Phase 4
Brown the squid and clams in olive oil. Then add the chorizo, prawns and mussels. Cook until there is no more water.
Phase 5
Put the rice in the seafood. Mix a little then add the juice. Place the large prawns and the pimientos del Piquillo. Cook on heatu gently until the rice is cooked (about twenty minutes).
Utensils：
- 1 saucepan- pots of pots 1 Wooden spoon- 1 Set 3 frying pans- best frying pansTotal time: 2h20 Preparation: 2h Rest:- Cooking: 20 min
Phase 1
Peel the prawns and cook the heads and skin in a little water, keep the juice and discard the heads and skin.
Phase 2
Wash the mussels, cook them in a saucepan without water, they will release their own juice. Mix this juice with that of the prawns. To book.
Phase 3
In a saucepan, brown the onion and garlic in olive oil. Add the tomatoes then mix with the juice and add 3 cubes of fish stock and the saffron (and/or coloring).
Phase 4
Brown the squid and clams in olive oil. Then add the chorizo, prawns and mussels. Cook until there is no more water.
Phase 5
Put the rice in the seafood. Mix a little then add the juice. Place the large prawns and the pimientos del Piquillo. Cook on heatu gently until the rice is cooked (about twenty minutes).