Seafood Paella
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 100 ml olive oil
- 2 nyoras (small red pepper).
- 150 g red prawns, peeled, cleaned and chopped.
- 150 g king prawns, peeled, cleaned and chopped.
- 200 g diced monkfish.
- 200 g cuttlefish, cleaned and chopped.
- 1 garlic clove
- 1 tablespoon sweet paprika
- 1 ripe tomato, grated
- 400 g Senia variety rice (from Valencia)
- 1.5 l fish stock
- Saffron threads
- 2 tbsp de Mery sauce
- Salt
Ingredients for Fish Stock
- 1 onion
- 1 leek
- 2 ripe tomatoes
- 2 garlic cloves
- 1 tablespoon sweet paprika
- 1 kg rockfish
- 4 l water
- 100 ml olive oil
- Mery sauce ingredients
- 1 garlic clove
- 1 sprig of parsley
- 100 ml olive oil
Method
- STEP 1Fish stock:
- STEP 2Dice the vegetables and lightly fry in a pot with the oil heated. When lightly cooked add the garlic, pepper and tomatoes and fry well.
- STEP 3Add water and bring to boil.
- STEP 4Add the rockfish and let reduce for 20 minutes.
- STEP 5Remove from heat and strain the stock. Save.
- STEP 6Mery sauce:
- STEP 7Chop and blend the parsley with the garlic and oil until a fine, uniform sauce is left.
- STEP 8Arroz del Senoret:
- STEP 9Chopp and season the seafood and heat oil and nyoras in a paella pan.
- STEP 10When heated, add the chopped seafood and fry at high heat before you add the monkfish and sepia and turn down the heat.
- STEP 11Add the garlic (well minced) and paprika, lightly fry for a short time and then add the crushed tomato.
- STEP 12Add the rice and fry with everything else for a couple of minutes
- STEP 13Add the fish stock and saffron and boil over high heat for 18 minutes.
- STEP 14While drying, sprinkle the surface of the rice with Mery sauce.
- STEP 15Let sit for 2 or 3 minutes before serving.
