Wash the chirlas and put them to cook in a little water, remove from the heat when they open, remove the shell that does not work, pass the broth to cook through a strainer and reserve.
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| Ingredients to make fish paella: |
| 2 Rice bowls 1/2 Bowl of oil 250 gr of chirlas or clams 250 gr of squid 250 gr of Rape 250 gr of squid 1 red paprika 100 gr of peas (frozen or cans) 1 1 Small onion 2 medium mature tomatoes 1 clove of garlic perejil saffron in coloring branch salt lemon |
Ingredients to make fish paella:
2. Peel the shrimp, boil the shells and heads along with the spine of the rappe in a little water, let cook 5 minutes, strain the broth and reserve.
3. Clean the squid and cut them in strips, reserve.
4. Heat half of the oil in a pan, saute the chopped onion until it starts to take color, add the peeled tomatoes without seeds and chopped in pieces.
5. Sauté for 5 minutes over low heat, while crushing tomatoes little by little with the help of a wooden palette, passing through the palallera direct , Rape in pieces and rice, saute for 5 minutes, stirring.
6. Add 4 hot water bowls (use the water where the chirlas and shrimp shell were cooked and completed with hot water), season, shake the paellera through the handles so that the ingredients are distributed, put in a 1/2 mortar Garlic clove, a few strands, a little dusty and parsley dye.
7. Machar, add a few tablespoons of broth, remove to detach the mashed and vert it in the paellera. When the rice breaks to boil the shrimp and chirlas, keep the boiling for 20 minutes over medium heat, in the middle of the cooking spray with 1 lemon juice and place the pepper cut into strips.
8. Once the time has elapsed, consumed the broth, remove from the heat, cover the paellera with a damp cloth and let stand 5 minutes before serving. For 2 people
