Extra Virgin

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Paella recipe

OIL USES: Cook & Stew

INGREDIENTS

  • 2 cups bomba rice (short grain rice)
  • 4 cups fish stock
  • 1 lb squid
  • 1 lb fresh shrimp
  • 1 lb clams and mussels
  • 1 onion
  • 1 medium tomato
  • 0.5 red pepper
  • 2 cloves of garlic
  • 0.5 cup peas
  • 1 bunch of fresh parsley
  • 3 tbsp GOYA® Extra Virgin Olive Oil
  • 1 tsp Carmencita black pepper
  • A few strands of saffron
  • Salt to taste

PREPARATION

1
Clean and peel the shrimp and squid and chop. Keep four or five shrimp whole to put on top of the paella when finished.
2
Clean the clams and mussels with plenty of water.
3
Now it’s time to fry the vegetables. In a paella pan heat up a good splash of GOYA® Extra Virgin Olive Oil, and then add the finely chopped onion, garlic, pepper and tomato. Add freshly ground Carmencita black pepper and salt to taste. Cook for a few minutes until the vegetables are soft.
4
Next, add the squid, peeled shrimp, clams and mussels. Cook for 5 minutes. Add the two cups of rice and stir so the rice is mixed with the rest of the ingredients.
5
After a few minutes, add the four cups of fish stock and the saffron. Allow the stock to come to the boil, and then add the peas and chopped fresh parsley.
6
Reduce the heat and allow the rice to cook for 15 to 20 minutes, until soft. Place the 4 or 5 shrimp which were set aside on top and leave to cook until all the stock has been absorbed.
7
In the Levante region of Spain, it is very common to allow the rice to burn a little before removing it from the heat, and the thin crust of toasted rice that forms on the bottom of the paella pan is called 𝒔𝒐𝒄𝒂𝒓𝒓𝒂𝒕. The 𝒔𝒐𝒄𝒂𝒓𝒓𝒂𝒕 is the best part of the paella for Valencians and what gives the dish its characteristic flavor.
8
Remove from the heat and cover the pan so the rice can rest for 5 minutes before serving.

Extra Virgin

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