FISH RECIPES
Fantasy seafood paella
An iconic Spanish dish, ideal for enchanting your guests with a unique dish brimming with flavour and beauty.
Difficulty: Medium
Preparation: 30 min
Cooking: 30 min
Doses: 4 people
Cost: High
An iconic dish that features rice accompanied by fish and vegetables, but also meat or land and sea together… there are many versions. Which one will be yours?!
Difficulty: Medium
Preparation: 30 min
Cooking: 30 min
Doses: 4 people
Cost: High
An iconic dish that features rice accompanied by fish and vegetables, but also meat or land and sea together… there are many versions. Which one will be yours?!
Ingredients
Oro di Spagna Rice 250g
Fish stock 1 lt
Mussels 500g
Cuttlefish 400g
Squid 250g
Whole prawns 4
Red pepper 1
Peas 150g
Onion 1 small
Garlic clove 1
Saffron 2 sachets
Oil and salt to taste
A unique dish rich in nuances.
- Brush the mussels well, discard any broken ones and remove the filaments. Wash them under fresh running water.
- In a deep frying pan, heat a little oil, add the mussels and cover. Cook over medium heat until they open, then collect them and place them in a bowl. Strain the cooking juices.
- Rinse the cuttlefish well and slice them into chunks. Clean the squids and slice them into rings. Remove the prawns’ antennae and legs, cut along the back of the shells to remove the veins and rinse under running water.
- Sauté the chopped onion and garlic, add the pepper cut into strips and leave them to flavour. Add the cuttlefish, squid and prawns: sauté the latter on both sides then set them aside.
- Add the peas, the fish stock and the mussels’ cooking juices. Add the saffron dissolved in a little stock and season with salt to taste. Bring to the boil, pour in the rice and level it with the help of a spoon.
- Add the prawns back again and cook, lowering the flame as soon as it comes to the boil. Remove from the heat and leave to rest for 5 minutes before bringing the paella to the table.
A unique dish rich in nuances.
- Brush the mussels well, discard any broken ones and remove the filaments. Wash them under fresh running water.
- In a deep frying pan, heat a little oil, add the mussels and cover. Cook over medium heat until they open, then collect them and place them in a bowl. Strain the cooking juices.
- Rinse the cuttlefish well and slice them into chunks. Clean the squids and slice them into rings. Remove the prawns’ antennae and legs, cut along the back of the shells to remove the veins and rinse under running water.
- Sauté the chopped onion and garlic, add the pepper cut into strips and leave them to flavour. Add the cuttlefish, squid and prawns: sauté the latter on both sides then set them aside.
- Add the peas, the fish stock and the mussels’ cooking juices. Add the saffron dissolved in a little stock and season with salt to taste. Bring to the boil, pour in the rice and level it with the help of a spoon.
- Add the prawns back again and cook, lowering the flame as soon as it comes to the boil. Remove from the heat and leave to rest for 5 minutes before bringing the paella to the table.
