Put the clams in a bowl with cold water, a few drops of vinegar or a pinch and salt.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make fish and seafood paella: |
| 2 cups of rice 1 kilogram of mussels ½ kilogram of prawns 1 carabinero unit or gambones 300 grams of clams 300 grams of prawns 300 grams of Rape 4 units of mature tomato 1 clove of garlic 1 tablespoon Powdered paprika soup ½ handful of saffron or food coloring 4 muds of fish broth. of tomato 1 clove of garlic 1 tablespoon of paprika powder shells and fish of fish and seafood mussel broth 1 jet of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white, boiled wine, |
Ingredients to make fish and seafood paella:
2. Clarify them with clean water, before using them, to eliminate the earth.
3. Clean the mussels and cook until they open.
4. as soon as they open, take them out, drain them and strain the broth.
5. Reserve, both mussels and broth.
6. Peel the prawns, the prawns and the carabinero.
7. Reserve all the shells.
8. Make a cross at the base of the tomatoes, scald them in hot water and peel them.
9. Clean the monkfish and cut it into dice.
10. Reserve spine and skin.
11. In a casserole, put three tablespoons of olive oil, a chopped tomato, the onion cut into daditos, a pressed garlic clip, the shells of the seafood, the spine, the skin of the rapped and the salt.
12. The heads and shells of the seafood are fought over medium heat and squeezes with a spoon to release their juice.
13. Add half of the paprika and saute.
14. Pour the broth of the mussels and a liter of water, rectify salt.
15. Cook for 40 minutes over medium heat.
16. strain the broth through the Chinese and check its flavor.
17. salt rectify.
18. Put in the paella four tablespoons of olive oil, the other chopped tomato tooth, pressed garlic and salt.
19. Sauté over low heat until the tomato is undone.
20. Add the clams, chopped mussels, the rest of the paprika and saute.
21. Sprinkle with the strands of saffron.
22. Pour the rice distributing it throughout the paellera and saute it for 5 minutes.
23. Do not move it and pour 4 cups of very hot broth.
24. Cook over living fire for 10 minutes.
25. Distribute the prawns, the prawns, the carabinero in slices and the rap pieces.
26. lower the heat and water with lemon juice.
27. Next, lower the fire until 15 minutes of cooking.
28. Cover the paella and let it stand 5 more minutes.
29. Serve very hot.
