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| Spánish Seáfood Páellá |
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| Spánish Seáfood Páellá |
Spánish Seáfood Páellá
It's á crusty sáffron infused láyer of rice ánd sáuteed veggies topped with squid, mussels, ánd shrimp.
Ingredients
- 5 táblespoons olive oil
- 1 lárge onion , finely chopped
- 2 cloves gárlic , finely chopped
- 2 tomátoes , peeled, chopped
- 1/2 teáspoon sugár
- sált , to táste
- 1 teáspoon sweet pápriká (pimentón dulce)
- á pinch of sáffron threáds
- 4 smáll cleáned squid , bodies cut into rings, tentácles left whole
- 2 cups páellá rice (bombá) or risotto rice (Árborio)
- 3 cups fish or chicken stock , plus more if needed
- 1 cup dry white wine
- 12 jumbo shrimp , peeled, deveined
- 16 mussels scrubbed, debeárded
- lemon wedges
Instructions
- In á páellá pán or á lárge skillet (I used á 12-inch non-stick skillet), ádd the olive oil ánd fry the onion until soft.
- Ádd the gárlic ánd cook for ánother minute. Ádd the tomátoes, sugár, sált, pápriká, ánd sáffron ánd stir well. Cook until the tomátoes áre thickened ánd reduced (5-7 minutes).
- Ádd the squid ánd cook, stirring, for á couple of minutes. Ádd the rice ánd stir to coát the gráins.
- Meánwhile, in á sáucepán, mix the stock ánd wine ánd bring to á boil. Pour over the rice ánd bring to á boil once ágáin.
- Ádd more sált, if needed. Spreád the rice out evenly in the skillet ánd from now on don't stir it ánymore.
- Cook over medium-low heát for ábout 25 minutes. Move ánd rotáte the pán so thát the rice cooks evenly.
- Áfter ábout 15 minutes, láy the shrimp on top. Cook until they háve become pink on both sides. If the rice looks to dry, ádd more boiling stock.
- Turn off the heát ánd cover the skillet with foil. Let rest for 5-10 minutes.
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Find the full recipe >> @-yummyaddiction.com
