Paella with Seafood Recipe
Difficulty: Easy * Time: 30 min. * Yields: 3-4 pers.
Ingredients:
- Paella Pan 10 portion
- 1 litre (brick) of Seafood broth for Paella ANETO
- 2 garlic cloves
- 350 grams Calasparra rice or Valencia rice
- 1 or 2 calamari
- 8 king prawns (or any type of shrimp you'd find)
- 100 gram boiled mussels
- Salt and Olive oil
- White Asparagus, roasted peppers, sweet peas (optional)
Directions:
Start by heating up the whole content of the Seafood broth Aneto brick. Meanwhile, cook the prawns in the pan/casserole you are using to make the paella. Cook both sides with salt and some olive oil, then put them aside.
Cut the calamari in pieces and cook in olive oil with the garlic and some parsley (optional). After a few minutes sauteing, add the rice. Mix them for a few more minutes, then add the Aneto broth that was heated before. Leave for a couple of minutes.
Now add the mussels and the prawns. Let cook for about 10 minutes. Lower the temperature and cook for another 10 minutes. Turn off the heat and cover the paella for 5 minutes so that the broth gets completely absorbed. Let it settle and it is ready to serve.
Garnish with white asparagus spears, roasted pepper and peas.
Note:
Feel free to add clams, shrimps, or fish to the recipe. Season accordingly. The Aneto broth already has paprika and saffron, but you may want to add more to taste.
[adapted from Caldo Aneto (www.caldoaneto.com) via www.recetariosano.com]