Seafood and Chorizo Paella
⏳ Time
1 hour 45 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
Seafood and Chorizo Paella
Ingredients
- Monkfish tail - 8.8 oz
- Olive Oil - 7 fl oz
- Onion - 1 piece
- Shrimp - 8.8 oz
- Tomatoes - 2 pieces
- Mussels - 17.6 oz
- Green peppercorns - 1 piece
- Squid - 1 piece
- Garlic - 1 clove
- Parsley - 1 stem
- Saffron - ¼ teaspoon
- Orange Bell Peppers - 1 piece
- Canned Mushroom Soup - 3.5 oz
- Chorizo - ½ piece
- Salt - to taste
- Lemon - to taste
Step by Step guide
Step 1
Remove the gray membrane from the fish tail if present. Using a sharp knife, make a cut along the backbone, separate the two fillets, cut them into large pieces, and set aside. Keep the backbone.
Step 2
Peel the shrimp and save the heads and shells. Set the shrimp aside.
Step 3
Place the fish backbone and shrimp shells in a pot, fill with water, add a pinch of salt, and simmer over medium heat for 15 minutes.
Step 4
During this time, chop the onion. Peel and chop the tomatoes. Remove the seeds from the green pepper and cut it into 2.5 cm cubes, and slice the red pepper into strips. Cut the squid into strips or rings. Slice the garlic. Remove the skin from the sausage and slice it as well.
Step 5
Heat half of the olive oil in a pan, add the onion, and cook over low heat, stirring, for 5 minutes until the onion is soft and translucent. Add the tomato and cook, stirring and mashing the tomato with a spatula, for another 5 minutes. Let it cool slightly, then blend to a puree. Transfer the puree to a large, wide, heavy-bottomed ovenproof pot.
Step 6
Rinse the shells under cold water (if using mussels, clean them of the 'beard'). Discard any shells with damaged hinges and those that do not close when touched. Place the mollusks in a pot, add 150 ml of water, and bring to a boil. Cover and cook over high heat for 3-6 minutes until the shells open. Remove the pot from heat and use a slotted spoon to scoop out the shells, reserving the cooking liquid. Discard any unopened shells. Break off the empty shell parts, leaving the mollusks in half shells. Set aside.
Step 7
Strain the liquid from the shells into a measuring jug. Pour in the fish broth. Add enough water to make a total of 1.75 liters. Pour the broth into a pot and heat slowly, but do not let it boil.
Step 8
Pour the remaining olive oil into the large pot with the tomato puree. Add the green pepper and cook over low heat, stirring, for 3-4 minutes. Add the squid, fish pieces, rice, and cook, stirring, for a few minutes. Season with salt and add hot broth.
Step 9
Crush the parsley, saffron, and garlic in a mortar with a little salt, add 2 tablespoons of broth, mix, and add to the pot with the paella. Stir in the shrimp.
Step 10
When half of the broth has been absorbed, add the strips of red pepper, shells, peas, and chorizo to the same pot. Continue cooking until the rice is soft and all the liquid is absorbed. (This typically takes about 20 minutes from the moment you added the hot broth to the paella).
Step 11
Lay a damp towel on the countertop. Place the pot with the paella on it. Let it rest for 5 minutes. Serve with lemon wedges to squeeze over the edge of the pot.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.