Seafood Paella (Paella de Marisco)
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
7
Description
Seafood Paella (Paella de Marisco)
Ingredients
- Pork tenderloin - 21.2 oz
- Squid - 2 pieces
- Orange Bell Peppers - 1 piece
- Onion - 1 head
- Tomatoes - 2 pieces
- Olive Oil - to taste
- Fish Oil - 5 cups
- Bomb rice - 21.2 oz
- Salt - to taste
- Saffron - a pinch
- King Prawns - 7 pieces
- Clam juice - 15.9 oz
- Frozen green bean pods - 8.8 oz
- Lemon - 2 pieces
Step by Step guide
Step 1
Remove excess fat from the pork loin and cut it into small pieces.
Step 2
Clean the squid from membranes and innards, and cut it into rings.
Step 3
Prepare the pepper by cutting it into strips. Chop the onion and tomatoes and set aside.
Step 4
Warm the fish broth.
Step 5
Heat a paella pan over an open flame, add olive oil to cover the bottom. When the oil is hot enough, add the onion and tomatoes and sauté.
Step 6
Once the onion becomes translucent, add the pork, adding a bit more oil if necessary to prevent drying out. Brown the pork.
Step 7
Then add the squid to the pan and cook, stirring constantly, for about 10 minutes.
Step 8
Add the rice, pouring it into the bottom of the pan in a cross or concentric circles, mixing it with the olive oil.
Step 9
Crush the saffron in a mortar and add it to the warm fish broth. Carefully pour the broth into the paella, ensuring it covers all the ingredients. Season with salt. Make sure the meat and vegetables are evenly distributed across the bottom of the pan.
Step 10
Arrange the clams, prawns, and strips of pepper on top of the rice. Allow the paella to simmer on low heat without stirring, but add broth as necessary. When the rice is almost done, sprinkle the peas on top and finish cooking the paella.
Step 11
Remove the paella from the heat, cover with foil, and let it 'rest' for 5–10 minutes. Garnish with large wedges of lemon and serve in the pan.
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