Paella de Marisco Recipe Video
How many of you have ever eaten or heard about the paella? Well, today we'll be preparing it together.
the paella the marisco, the famous rice and shellfish dish from Spain world wide known.
Ingredients
| King prawns | 8 Large | |
| Scampi | 200 Gram | |
| Mussels | 500 Gram | |
| Squids | 500 Gram | |
| Powdered saffron | 1 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Chili pepper powder | 1⁄2 Teaspoon | |
| Fish stock | 4 1⁄2 Cup (72 tbs) | |
| Tomato puree | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Extra virgin olive oil | 10 Tablespoon | |
| Onion | 1 Large | |
| Arborio rice | 400 Gram |
Nutrition Facts
Serving size
Calories 589 Calories from Fat 230
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 2.5 g12.4%
Trans Fat 0 g
Cholesterol 287.4 mg95.8%
Sodium 652.5 mg27.2%
Total Carbohydrates 54 g17.9%
Dietary Fiber 2.4 g9.5%
Sugars 6.9 g
Protein 35 g69.7%
Vitamin A 7.4% Vitamin C 25.1%
Calcium 5.8% Iron 20.1%
*Based on a 2000 Calorie diet
Directions
MAKING
1. In a large pan cook the cleaned mussels, cover the pan with a lid and let the mussels open on a high flame, once done drain and reserve the water to cook the rice.
2. In a large frying pan pour 10 tbsp of oil, cook the prawns and the scampi for few minute or until they are brown, remove from the pan and keep it aside.
3. In the same pan sauté onions and garlic for 5 minutes and then add the squids which is cleaned, gutted and skinned cook them for 10 minutes.
4. Start adding the tomato puree and the already mixed spices, mix all ingredients well and then add the mussel water followed by 4 ½ cups of fish stock.
5. Once the liquid comes to a boil add the rice and cook for 7 minutes on a high flame, then lower the heat and cook for 10 minutes more on a medium flame.
6. 5 minutes before the end of cooking, add the prawns and the scampi then One minute before the end of cooking, add the mussels, partially shelled.
7. Arrange the prawns, scampi and mussels evenly in the pan.
8. Once cooked, let the paella rest for a couple of minutes before serving.
SERVING
9. Serve the in its traditional pan, along with a glass of wine if u like.
TIPS
Before adding the rice, check if the cooking liquid is sapid enough, because after adding the rice you won't be able to adjust it anymore
To make a successful paella is the right quantity of liquid to use for cooking. Its ratio to rice is 3 to 1, so if you have 1 cup of rice, you'll need 3 cups of liquid to cook the paella.
1. In a large pan cook the cleaned mussels, cover the pan with a lid and let the mussels open on a high flame, once done drain and reserve the water to cook the rice.
2. In a large frying pan pour 10 tbsp of oil, cook the prawns and the scampi for few minute or until they are brown, remove from the pan and keep it aside.
3. In the same pan sauté onions and garlic for 5 minutes and then add the squids which is cleaned, gutted and skinned cook them for 10 minutes.
4. Start adding the tomato puree and the already mixed spices, mix all ingredients well and then add the mussel water followed by 4 ½ cups of fish stock.
5. Once the liquid comes to a boil add the rice and cook for 7 minutes on a high flame, then lower the heat and cook for 10 minutes more on a medium flame.
6. 5 minutes before the end of cooking, add the prawns and the scampi then One minute before the end of cooking, add the mussels, partially shelled.
7. Arrange the prawns, scampi and mussels evenly in the pan.
8. Once cooked, let the paella rest for a couple of minutes before serving.
SERVING
9. Serve the in its traditional pan, along with a glass of wine if u like.
TIPS
Before adding the rice, check if the cooking liquid is sapid enough, because after adding the rice you won't be able to adjust it anymore
To make a successful paella is the right quantity of liquid to use for cooking. Its ratio to rice is 3 to 1, so if you have 1 cup of rice, you'll need 3 cups of liquid to cook the paella.
Chef
