A paella is very flexible dish so if you don’t have the exact ingredients substitute them for something similar.
INGREDIENTS FOR 6 PEOPLE: 
1 small onion, finely chopped
1 green pepper, finely chopped
1 red pepper, in strips
1 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
2 cloves of garlic, coarsely chopped
100g peas, cooked
200g prawns
200g clams
200g mushrooms, medium chopped
200g fresh squid, medium chopped
18 mussels
350g rice (short grain rice)
a pinch of saffron
olive oil
about 800ml water (fish stock)
1 small onion, finely chopped
1 green pepper, finely chopped
1 red pepper, in strips
1 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
2 cloves of garlic, coarsely chopped
100g peas, cooked
200g prawns
200g clams
200g mushrooms, medium chopped
200g fresh squid, medium chopped
18 mussels
350g rice (short grain rice)
a pinch of saffron
olive oil
about 800ml water (fish stock)
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, garlic, green and red pepper and carrot and fry gently for about ten minutes. Add the chopped tomato and squid and fry on a low heat for another ten minutes. Add the mushrooms.
Add the rice and stir well to make sure that it is thoroughly coated. Add water, clams and mussels, perfectly washed, and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
Heat some olive oil in a large frying pan. Add the onion, garlic, green and red pepper and carrot and fry gently for about ten minutes. Add the chopped tomato and squid and fry on a low heat for another ten minutes. Add the mushrooms.
Add the rice and stir well to make sure that it is thoroughly coated. Add water, clams and mussels, perfectly washed, and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and strips of red pepper artistically on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked and the mussels have opened, it is ready to eat.
3 comments:
Txus,nice one! One question! Do I use saffron powder or can I use saffron strands?
I have try the receipt and it´s exquisite.
Rashers, of course you could use saffron powder(if you only want to give color) but obviously is not the same. I recomend you to use saffron strands, you need only a little.
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