Ingredients to make Fish Paella:
- 2 bowls of rice
- 1/2 bowl of oil
- 250 gr of clams or clams
- 250 grams of calamari
- 250 gr of monkfish
- 250 grams of calamari
- 1 red paprika
- 100g peas (frozen or canned)
- 1 small onion
- 2 medium ripe tomatoes
- 1 clove garlic
- Parsley
- Saffron on coloring branch
- Salt
- Lemon
How to make Fish Paella:
- Wash the clams and put them to cook in a little water, remove from the heat when they open, remove the shell that is useless, pass the cooking broth through a strainer and reserve.
- Peel the shrimp, boil the shells and heads together with the monkfish spine in a little water, cook for 5 minutes, and strain the broth and reserve.
- Clean the squid and cut them into strips, reserve.
- Heat half the oil in a frying pan, sauté the chopped onion until it begins to color, add the peeled, seedless and chopped tomatoes.
- Sauté for 5 minutes over low heat, while crushing the tomatoes little by little with the help of a wooden paddle, pass through the potato mill directly into the paellera, bring to medium heat and add the rest of the oil, the squid strips, the monkfish in pieces and the rice, sauté for 5 minutes, stirring.
- Add 4 bowls of hot water (use the water where the clams and shrimp shells were cooked and complete with hot water), season, shake the paella pan by the handles so that the ingredients are distributed, put 1/2 cloves of garlic, a few threads of saffron, a little coloring powder and parsley.
- Crush, add a few tablespoons of broth, stir to loosen the mash and pour it into the pan. When the rice starts to boil, add the shrimp and the clams, keep boiling for 20 minutes over medium heat, halfway through cooking, sprinkle with the juice of 1 lemon and place the pepper cut into strips.
- Once the time has elapsed, the broth has been consumed, remove from the heat, cover the pan with a damp cloth and let it rest for 5 minutes before serving. For 2 people
