Seafood PaellaA seafood paella is without a doubt one of the most emblematic dishes in the Region of Valencia and all over Spain and it has become a tourist attraction for anyone visiting the country. Is it possible to resist such a delicious dish with the best ingredients from the coast of Spain?
We are not sure when the seafood paella originated or if it emerged at the same time as the traditional Valencian paella. Although it is believed that it was when meat ingredients were substituted for seafood. The richness of the Mediterranean Sea provided fishermen with the ingredients to make this exquisite alternative.
Today we will use the Albufera rice, a recent variety created in Valencia and cultivated only in the Albufera Natural Park. The Albufera rice variety is a cross between bomba rice (a short grain rice that doubles its size when cooked, whith a great capacity to absorb flavors) and senia rice, which brings together the best of each varieties, that is, it withstands overcooking and absorbs great flavor. If you cannot find this rice, do not worry as you can also use bomba rice.
Paella A La Valencia
Let’s start as we always do by adding ½ cup of extra virgin olive oil to the paella pan to level it out. On a medium heat, sear the Norway lobsters and shrimp on both sides so the oil absorbs all the flavor. Once done, remove from the pan.
Next add the ½ pound of diced squid and the 8 mussels. When the mussels open, remove them and set them aside for later.
Reduce the heat to a low heat, add the sweet paprika to the pan and stir twice into the oil to incorporate all the taste. Immediately afterwards, add the tomato purée. Mix in with the squid and leave to cook until the water evaporates and a dark red color is obtained.
The Deliciousness Of Paella Mixta (recipe)
Now add the stock to the pan. For this variety of rice, you need four parts of stock to one of rice. Bring to the boil, taste for salt and add the saffron threads. When it begins to boil, add the rice and leave it to cook for 19 minutes. Cook on a high heat for the first 6 minutes.
After the first 6 minutes, lower the heat a bit and add the diced monkfish. Adding at this point will mean they will stay juicy. Continue to cook on a medium heat for 8 minutes. Always keep an eye on the heat.
Now add the Norway lobsters, shrimp and mussels that were set to one side. Reduce the heat to a low heat until the end and, if you want to have a famous socarrat (crispy and toasted bottom of the paella) on our paella, turn up the heat for the last minute, but be careful not to burn it. Now wait a few minutes for it to rest and then it is time to eat.
Receta Paella De Mariscos Con Arroz Variedad Senia D.o Valencia
From Valencia. In love with this region’s cuisine, with its traditional esmorzarets with monkey nuts and olives and, of course, with its Sunday-lunch paella; the perfect day to unleash my passion for cooking and eating rice dishes with my friends and family. A passion that I express on social media where you can find me as @elchefkent.We occasionally link to goods offered by vendors to help the reader find relevant products. Some of these may be affiliate based, meaning we earn small commissions (at no additional cost to you) if items are purchased. Here is more about what we do.
Paella is a comforting, colorful dish that originated in Valencia, Spain. It is mainly a rice dish, prepared with whatever you’re craving, or perhaps whatever you have available as leftovers.
Not only is this a classic Valencian dish, it is also considered Spain’s national dish. And Spain is known for its delicious food!
Paella De Mariscos (mit Meeresfrüchten)
You can make paella with meat, seafood, vegetables, or a combo of all of the above. And you can even make a vegetarian or vegan version, by adjusting the recipe slightly.
Paella de marisco is specifically a seafood variation on paella. It’s a particular favorite during the summer because it allows you to take advantage of whatever’s available fresh from the sea.
It’s absolutely stunning because of the colorful presentation and all the incredible seafood it’s packed with. This delicious seafood version will satisfy just about any guest who enjoys eating fish, shrimp, and other types of shellfish of both the crustacean and mollusk varieties.
Paella De Marisco Fotografías E Imágenes De Alta Resolución
This recipe uses many of the same ingredients as a bouillabaisse, and like that French provincial delicacy, you start it off by preparing a stock and incorporate loads of mussels and clams.
You’ll need a large paella pan to prepare this dish, or at the very least a large skillet. I prefer to use cast iron.
Paella de marisco is a summer seafood favorite in Spain, and it’s no wonder why. The rice dish brings the best of what’s fresh from the sea.
Seafood Paella Recipe
With a sturdy cutting board and sharp knife, peel and finely chop 1 1/2 large onions. You can use yellow or white onions here. And try not to cry with our helpful tips!
Scrub the mussels and clams well under cold running water. I like to use a small scrub brush to get the sand off.
Devein the shrimp, if you like. I prefer to use whole, head-on shrimp for the best flavor, and a fun eating experience.
Paella De Marisco Mediterranea Stock Foto
I used a light and crisp Sauvignon Blanc, but you can also use Verdejo, Pinot Grigio or Riesling, as long as they aren’t sweet. A variety of excellent options are available from Wine Insiders, like my favorite: Terra Sara Verdejo.
Add olive oil to a paella pan over medium-high heat. Once the oil is hot, add the onions and cook, stirring occasionally, for about 5 minutes. The onions should be softened, not browned.
Stir in wine and allow the liquid to boil for about 1 minute. Add the stock, saffron, and salt, and stir to combine. This dish is excellent with a homemade seafood stock.
Paella De Marisco: La Ricetta Originale Del Piatto Tipico Spagnolo
Turn the heat down to medium-low and bring the mixture to a simmer. Cook until half of the liquid is absorbed, for about 15 minutes. Be sure to move the pan around every so often so the rice cooks evenly.
Add all of the seafood except the shrimp, distributing it evenly all over the pan. Make sure each piece is nestled into the rice.
You will continue to cook for about 20 minutes, simmering until the seafood is cooked through and the rice is al dente.
Fun Becoming A Paella Specialist In Valencia
In the last 8 minutes of cooking, nestle the shrimp into the paella as well. These will not take as long to cook. Sprinkle the peas over the top at this point too.
When everything is cooked through, turn the heat up to high. Continue to cook for about 30 seconds, until the rice is toasted on the bottom, moving the pan around as it cooks.
Remove the pan from the heat and set it aside to rest for 5 minutes. Sprinkle fresh parsley on top, and serve with lemon wedges.
Paella De Marisco, Receta Paso A Paso
There are many different kinds of white fish that you can use for this recipe. I used cod because I am a big fan of this variety. But you could also use monkfish, halibut, or sea bass.
Choose based on your taste preferences, and factor in what’s fresh and available at your local market. Strike up a conversation with your local fishmonger, and tell them what you’re making. They’ll probably be happy to help and provide suggestions!
What kind of white fish will you use in this paella? Tell us in the comments below, and be sure to give this recipe a rating after you try it to let other readers know how much you enjoyed it!
Cuenta A Tu Amigo En Inglés Cómo Se Hace Una Paella De Marisco.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 8, 2015. Last updated October 13, 2022. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.
0 komentar:
Posting Komentar