Paella with seafood
Spanish paella is usually nicely greased with good olive oil and is often seen with several different fish, squid, mussels or lobsters. We have saved a little on the oil, but you can turn it up if you like. Paella gets some flavor and color from saffron, which is absolutely essential for the paella to taste and smell right.
- 4 people
- 300 g squid
- 200 g prawns (peeled)
- 100 g of blue mussels
- 2 pcs. large onions
- 3 tbsp. oil
- 2 cloves of garlic
- 1 pinch saffron
- 4 dl rice
- 2 dl peas
- 5 dl chicken stock
- 3 dl white wine
- 1 fresh chili
- 2 pcs. tomatoes
- 3 sprigs of thyme
- salt & pepper
Here's how you do it
Chop the onions and fry them until soft in oil in the paella pan.
Stir in crushed garlic, saffron and rice and let it simmer for a few minutes.
Pour in the stock and wine and let it simmer under the lid for approx. 10 minutes.
Cut through the chili pepper. Remove the seeds and cut into fine strips.
Add chopped tomatoes, squid, thyme leaves and chilli to the rice and season with salt and pepper.
Put the lid on and let it cook for another 6-7 minutes.
Add the prawns and mix a little.
Place clams on top.
Allow the dish to simmer for a few minutes before serving.
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