ARROCES: MARISCO'S PARENT FIDEUES

 The shellfish paella is one of those recipes we all enjoy eating and cooking, and it can't be missing in any prescription.

As in almost all typical recipes there are many different ways to prepare it, each cook has its trunks and its favorite ingredients to make it.

And this is my version of the shellfish paella, one of the first I learned to prepare, although since then I've done it a few times!! I tell you what ingredients I use and as I prepare it, we begin!

What is it that the shellfish paella carries, ingredients

1. 1 onion
2. half a green pepper
3. half a red pepper
4. a mature tomato
5. Two glasses of rice
6. 1 Sepia
7. 250 grams of clams
8. 10 or 12 mussels
9. 350 grams of shrimp or shrimp
10. half a garlic tooth
11. a few strands of saffron
12. a pinch of fresh parsley
13. oil

How is the seafood paella prepared?

We prepare the shellfish

We clean the mussels, wash the clams and peel some of the shrimp, reserve a few so we can adorn the paella.

In a casserole, with a pinch of oil we put to skip the shrimp shells, squeezing the heads with a wooden shovel so they can release all their juice. We added water and let cook, semi-capped and smooth fire for about 15 or 20 minutes. We put the broth in and reserve.

While you're making your broth with the shrimps, we'll put the mussels in a casserole with some water. As soon as they open, we remove them with a foam and repeat the operation with the clams. Once the clams have been removed, we snuck the remaining broth and added it to the one we had prepared with the shrimp. We reserve to keep it warm.

We make sofrito for the paella:

we stuck the onion very thin and clean up and cut the peppers. We put the paella warm with some oil and powder in the onion and peppers, adding a pinch of salt. When the onion starts to take color, we add the tomato (washing and scratching) and we keep cooking the vegetables until they have lost all the water. We add now the sepia, clean and sliced and skipped it for a few minutes

We aded the rice:

When the sepia has changed color, it is the time when we must incorporate the rice into the paella. We move with a wooden spoon and leave a moment to the fire, but without it getting color, we must sophisticate enough to absorb sofrito.