2cupsBomba or equivalent suitable riceapprox.0.9lb or 400 grams.
4Medium size Langoustinesalso known as Norway lobster, Dublin Bay prawn, langoustine or scampi
22Prawns (or large shrimp)4 to decorate and 18 to mix with the rice.
1 ½lb.(680g) of crabs (and mantis shrimp if available) This is for the broth.
1Large squid or cuttlefish.
1Crab to decorate.
A little saffronthis is ideal, but alternatively use some saffron color.
6cups(1.5L) of water for the broth
How to make paella:
To make paella start by preparing the broth. In a large pot, bring 6 cups (1.5L) of water to a boil. Add the crabs and mantis shrimp, the onion, 4 cloves of garlic and the bay leaf. Let the broth continue to boil.
Peel the prawns. Reserve the tails, and add the heads and peelings to the broth. Leave 4 large ones unpeeled to put on top as decoration towards the end.
While the broth is boiling, cut the squid in small pieces, also grate the tomatoes and chop the garlic.
In a skillet (or paellera if you have one) heat the oil. Turn heat to medium and add the cleaned mussels, cover them with a lid.
Remove the mussels from the skillet when they are open, and cover them with aluminum foil.
Now add the Langoustines and the 4 reserved prawns (unpeeled) to the same skillet at medium-high heat, add some salt, stir briefly and remove, do not overcook.
Next, in the same oil, add the prawn tails, the squid and the chopped garlic. When they are golden, add the grated tomato and leave it on medium heat for a few minutes.
Without removing the above, add the rice, mixing it well, along with two teaspoons of sweet paprika. Stir fry for a few minutes.
Add 4 cups of strained broth (2 cups of broth for each cup of rice to start), add the saffron and salt to taste. Note you may need to add more broth if your rice selection requires that.
The rice cooking time will be around 18 minutes. Cook at high for the first 5 minutes, then set the heat to low for the remaining time.
When the broth is absorbed and rice is visible, place the langoustines, reserved whole prawns and cooked mussels on the top for decoration.
Remove the skillet from the heat and let it rest for 5 minutes before serving.
Pro-tips • Do not wash rice before cooking. • Once cooked, let the paella rest for about 5 minutes before serving. • Generally, plan for about ½ cup (approx. 0.2lb/100g). of dry rice per person. • Generally, for each measure of rice, use 2-2.5 measures of broth , depending on the type of rice selected.
Keyword Authentic paella recipe, Paella from Spain, Paella with seafood
Paella with seafood recipe https://myspanishconnect.com/recipes/paella-with-seafood/