This paella rice with squid and prawns has become one of my favorites. You just have to stick your fork in to be happy.
Everything is already clean, there are no skins or shells and yet it has a delicious flavor
For the stock
- 1 kg mussels
- 2 Bay leaves
- 1/2 lemon
- 1 liter and a half of water
- 1 tomato
- 1 spring onion
- 1 leek
For shrimp oil
- Half a glass of oil
- 200 g fresh prawns
- 1 tablespoon oil
- 2 cloves of garlic
- 1 bunch of tender garlic
- 1 leek, chopped
- 300 g of rice (I love the one in Molino de Roca)
- 250 g squid clean and chopped
- 1 grated tomato
- 1 teaspoon paprika de la Vera
- some saffron
- 1 glass of white wine
- a little salt
In a saucepan put the oil with the skins of the prawns or prawns until it has released all its flavor (about 15 minutes).
In a saucepan put the water with the bay leaves, the lemon. Add the mussels and wait for them to open. Remove the mussels and reserve the hot broth.
In another saucepan sauté the vegetables, the vegetables and the shrimp peels with their oil. Sauté well and add the broth to cook the mussels and let it cook while preparing the rest of the recipe.
In a paella sauté the garlic, garlic and leek very chopped. Sauté well and add the chopped squid along with the white wine and a little salt. We take a few turns and make a hole in the center of the paella to toast the strands of saffron and paprika.
Add the grated tomato, give a few turns and incorporate the rice. Move well and let cook for a couple of minutes so that all the flavors are integrated.
We begin to add the very hot broth little by little (we will need 2-3 times the volume of rice. The total amount will depend on the size of our paella and the power of the fire that will make the broth evaporate in greater or lesser quantity).
When the rice is almost ready add the peeled prawns that we had reserved and let stand 5 minutes.
We finished with a mash of parsley and garlic on top and enjoy!
- Take good note that this is a trick of those who like: I used this homemade oil for the first time. I put about 30 minutes, in a saucepan sunflower oil (the olive has too much flavor) with the heads and shells of the prawns so that they were confined at low temperature crushing the heads so that the coral and the best juice in the oil remained. This oil served as a base for cooking the rice, and gave it one more point of flavor.
- Get all the ingredients previously prepared, peeled and cut. Can save you lot of time
- Difficulty level: intermediate
- Preparation time: 45 min. (Broth aside 30 min.)
- Seating: 4 persons