Paella with scampi recipe

Ingredients to make Paella with scampi:

• 7 cups of coffee, rice
• 3 garlic cloves
• 3 ripe red tomatoes
• 1/2 glass of olive oil
• 1/2 rabbit or 1/2 chicken chopped
• 150 grams of cooked peas
• 6 not very large scampi
• 6 prawns
• 150 grams of squid cut into slices
• 250 grams of mussels
• 250 grams of clams
• Saffron or yellow seasoning

How to make Paella with scampi:

1. Paella, a typical dish from the province of Valencia, has become perhaps the most typical dish of Spanish cuisine.
2. This dish gets its name from the utensil in which it is made, as paella is how a kind of wide pan, without a tail and with two handles, is known in the area.
3. It can be said that there are as many kinds of paellas as there are cooks who prepare them, with vegetables, meat, seafood, etc.
4. I prepare a mixed one that serves as a single dish.
5. For more information, you can visit the paella and other Valencia rice page.
6. Paella, a typical dish from the province of Valencia, has become perhaps the most typical dish of Spanish cuisine.
7. This dish gets its name from the utensil in which it is made, as paella is how a kind of wide pan, without a tail and with two handles, is known in the area.
8. It can be said that there are as many kinds of paellas as there are cooks who prepare them, with vegetables, meat, seafood, etc. I prepare a mixed one that serves as a single dish.
9. For more information, you can visit the paella and other Valencia rice page.
10. Put a pan on the fire and add the oil
11. When hot add grated tomatoes and finely chopped garlic.
12. Then add the pieces of meat and fry them
13. Then add the rice and mix it well with a wooden spoon, then add the peas, the squid, mix again and add the water (double that of rice), add the salt and saffron and leave over high heat for 5 minutes
14. After this time, or lower the heat and keep cooking for another 15 minutes.
15. When you still have some broth, add the clams and mussels, previously cooked and place the prawns and langoustines on top of the rice, garnishing it.
16. When the rice is ready, remove from the heat, let it rest for about 5 minutes and serve in the same pan.