Great looking dish. Seafood quantities can be altered to your liking, Also other seafood or fish can be used, like crayfish or lobster that you boil separately or adding large bite sized fish portions at the same time than the prawns.
In addition, my mother used to add meats to this dish. It depended on what was in the fridge at that time. Sometimes would include pieces of chicken, pork, rabbit, duck, sausage and chorizo. Not all of them at once, but at least two opposite flavoured ones such as Chorizo and chicken, or pork and sausage, or duck and rabbit, etc...
You will find that many other Spanish regions do add some seasonal vegetables such as green beans, peas, artichokes of peppers. I personally prefer to just add peas as it adds the right level of texture, flavour and colour to my taste.
The addition of vegetables is also known as "Paella Mixta" or mixed paella.
Serve this Paella with garlic mayonnaise or aioli drizzled in circles on each separate dish, or serve it as per the recipe states, with a slice of lemon to drizzle lemon juice over the dish.
This is the perfect dish to "Celebrate" or just to "Celebrate life"
.Up to 2 hours in advance
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- Heat the oil on a 40cm paella pan over low heat.
- When the oil is hot, fry the onion over a low heat until soft, stirring often.
- Stir in the garlic, and before it begins to colour add the tomatoes.
- Add the sugar, salt, pimenton or paprika and saffron
- Stir well and cook over a medium heat until the tomatoes are reduced to a jammy sauce and the oil sizzles.
- Add the squid and cook, stirring for a minute or so.
- Then add the rice and stir until all the grains are coated.
Up to 30 minutes in advance
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- Steam the mussels in a pan with a tight-fitting lid with a fingers depth of water. As soon as they open they are cooked. Throw away any that have not opened
- Empty the water from the pan, keep the mussels in the pan and keep the lid closed tight.
- Bring the stock and wine to the boil in a separate pan
- Once boiling pour onto rice, then add salt (The broth can taste a bit salty but it will not be salty when it is absorbed by the rice.)
- Stir in the peas
- Stir well and make sure the rice is evenly distributed in the pan
- DO NOT STIR THE RICE AGAIN.
- Cook the rice over a low heat for 18 to 20 minutes, moving the paella, around on the hob so that it cooks evenly.
- Lay the prawns on top of the rice after 10 minutes
Up to 10 minutes in advance
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- Turn the prawns over when they turn pink on the bottom side.
- Add a little more hot stock towards the end if the rice seems too dry and you hear crackly frying noises from the bottom of the pan before it is done,
- Cover the pan with a large piece of foil.
- Place/arrange the opened mussels on top of the rice
Serving
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- Place 3 prawns and 4 mussels along with the rice and peas, per serving
- Sprinkle some of the chopped parsley
- Serve with one of the lemon quarters OR Drizzle aioli or garlic mayonnaise in circles or BOTH
- Place a warm water filled dish with each serving, to wash fingers when peeling the prawns. You can place a lemon slice in this dish.
CELEBRATE!!
It is important not to "Stir" the rice once the stock and rice are settled in the pan. Either shake the pan or just keep moving it so the heat is all across the entire surface of the bottom of the pan.
Seafood quantities can be altered to your liking,
Other seafood or fish can be used instead, like crayfish or lobster that you boil separately or adding large bite sized fish portions at the same time as the prawns.
A variation is to add meats to this dish. Use at least two opposite flavoured meats such as Chorizo and chicken, or pork and sausage, or duck and rabbit, etc... in addition to the seafood.
Create your own "Paella Mixta" by adding some seasonal vegetables such as green beans, peas, artichokes of peppers.
Serve this Paella with garlic mayonnaise or aioli drizzled in circles on each separate dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 71 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 1096.2mg | 38 % | |
Potassium 887.1mg | 23 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 13.1g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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