Simple paella recipe

Ingredients

1/2 lb. of shrimps
2 mid-sized squids
2 lb. of mussels or clams
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
3 cloves of Sweet Lemon Smoked Garlic – finely minced
Parsley
Salt

PREPARATION

Start to heat half of the oil and, once warmed, toss in the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn’t have the mussel, reserving the other halves and straining through a very fine strainer the broth where they have cooked, as well as that of the water of the shrimps.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden spoon, without letting it go brown. Add salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it’s broth flows all over. All this should be made on medium heat.

Meanwhile, in a mortar mash together the Sweet Lemon Smoked Garlic cloves, the parsley and the saffron, with a little bit of salt so that it doesn’t slip, and it wet it with a couple of soup spoonfuls of warm water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, remove the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

Serve it with some big chunks of lemon, without peeling, as decoration.


SMOKED GARLIC

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