Before starting to cook Paella there are basic things that you must have, and that is the real Paella pan, saffron and aborio rice is a must otherwise it will taste much different. Paella skillet is a must have as well, as the cooking method of Paella which lets the stock absorb slowly and no stirring won’t allow any other pan work the same way.
4 cups fish stock
1 teaspoon saffron threads
2 tablespoons olive oil
250g firm fish fillets, cut into 2cm pieces
1 Large onion, finely chopped
a pinch of salt
2 garlic cloves, crushed
2 cups arborio rice
2 tomatoes, peeled, diced
5 tablespoons tomato extract
2 teaspoons smoked paprika (or real smoked paprika1 or half piece of it)
500g medium green king prawns, peeled, deveined
150g baby squid, cleaned, cut into 1cm-thick rings
12 mussels, scrubbed, debearded
2/3 cup frozen peas
original recipe are from Seafood Paella the recipe here is already modified abit.
Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer
Heat 1 tablespoon oil in a 24cm. Cook fish and cook until light golden put it aside. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. With a spoon, spread mixture evenly over base of pan. Add half the stock mixture to the pan and bring to the boil over high heat. Shake pan to spread mixture across pan do not stir cos it could break the texture of the rice. Reduce heat to medium. Cook, uncovered, without stirring, until stock is absorbed. During this process do not try to cover it at all.
Add all the seafoods- fish, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered with almunium foil , for 10 minutes or well absorbed. Season with pepper. Serve.
It takes abit extra time to prepare and cook Paella, this recipe works best so far of Paella recipe I’ve tried, it’s worth the mess 😉