Spanish Paella Recipe (Paella)
Six servings: 500 g of rice; shellfish stock, approx.1.5
liters;12 raw king prawns; 24peeled cooked prawns; 12
mussels in the shell or half shell; 200 g white fish, cod,
haddock or similar, cut into cubes;100 g squid rings; olive
oil (not extra virgin);1 red pepper + 1 green pepper, both
seeded and finely chopped; a small can of peas (washed
and drained of its cooking medium); pinch of saffron
Preparation: Heat the oil and start frying the white fish and
the squid rings. Once the fish pieces has taken on some
color, remove them, add the pepper dice and let simmer for
10-15 mins. In the meantime soak the saffron in the warm
shellfish stock, so it can release its color and flavor. Now
add the rice, stir the ingredients and allow some slight
frying of the rice in the sofrito (a few sec). Next, cover the
rice with the stock and turn (initially) the heat up high. The
rice will absorb the stock in a process that lasts from 17 to
30 mins (on a medium heat), so read the instructs printed
on the packet of rice. Add the seafood, which was first
fried, the raw seafood and the peas, some 5 minutes
before the conclusion of the recipe. Do not stir the rice
during cooking as it will allow a layer of browned and
crunchy, not burned,(socarrat) rice.