The marine paella is a typical dish of the coastal populations of Spain very popular among its people and every day, also for foreigners. And nobody can resist a good seafood paella with sepia and even less, if she is homemade. That is why in recipesgratis.net we want to share this easy and fast marine paella recipe. Do not be frightened by the amount of steps there are because in reality, it is easier to do than it seems. Do not waste more time and encourage you to prepare the best seafood paella for a family Sunday!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make seafood with sepia: |
| ¾ Kilogram of rock mussels ½ kilogram of clams 250 grams of sepia 250 grams of cigalas 250 grams of prawns 4 cloves of garlic 1 green pepper 1 tomato 5 small glasses of rice 15 small glasses of water of water 1 on prepared for paella 20 saffron (strands) oil salt |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make seafood with sepia:
1. To elaborate this seafood and sepia paella, the first thing we have to do is gather all the necessary ingredients.
2. Next, wash and cut the pepper to pieces, and peel and cut the garlic into slices. Then take a clay pot or any other deep container where you are going to make your seafood paella step by step and place some oil and sauté the green pepper and garlic.
3. Then clean and scratch the shell of the mussels under the water from the tap to remove all the dirt that may have and then take a pot, put the mussels clean and raise the fire so that they open and all be cooked.
Trick: If before cooking there is an open mussel, it is better to discard it because it may not be good and give a bad flavor to the marine paella.
4. Now do the same with the clams: Lippial them under the water of the tap well so that the whole earth that can have and put them on the fire in a cooker pot.
5. When both the mussels and the clams have opened, take them out of the pot, remove the shell that does not work and reserve them for later. But don throw cooking water! It is better for you to run through a strainer to prevent him from having a sand and reserves it also to add it to the sepia paella and prawns along with the water.
Trick: The water from the molluscs will give a special touch to our marine paella.
6. While the mussels and clams are cooked, you can clean the sepia. Then cut it pieces and add the sepia to the sea paella pot. Suffle it for a few minutes. The sepia can be fresh or frozen, but in this case I have used it has been frozen.
Trick: If you also use frozen sepia for the marine paella, be sure to defrost it before putting it in the pot.
7. Once the sepia is sauté, add the prawns and the cracks to the Marinera Paella pot, previously washed. If you want you can also cut the mustaches and eyes as I have done. Suffine them a few minutes with the whole set.
Trick: I use frozen prawns and cracks, but you can also use fresh seafood for your seafood and sepia paella.
8. Then, cut in half and roll the tomato for a cheese grater. Add it to the pot of the sepia paella and prawns and sauté it a few minutes with all the rest of the ingredients.
9. Next, add the mussels and cooked clams and mix them with the other shellfish. In a good sailor paella, seafood must shine for their presence.
10. Then add the corresponding water vessels along with the cooking water vessels of the mollusks. Remember that for each glass of rice, you have to throw 3 glasses of water, so I am going to wear 5 glasses of rice, I will throw 13 vessels of water the 2 more that have come out of the cooking water of the mollusks. In total 15 glasses for this seafood paella step by step. Raise the fire to the fullest.
11. When the water begins to boil, throw the corresponding rice vessels. I have used 5 glasses for 4 people because in my family we like to repeat the dish but with 4 glasses of rice it would be enough to make a good seafood and sepia paella for 4 people. Cook the rice over high heat at the beginning for about 7-8 minutes.
12. Now add the envelope of prepared for Paella and the strands of saffron that will give a delicious flavor to our sailor paella step by step.
Trick: If you do not have any of these 2 ingredients you can also use food dye and salt in your paella.
13. When the 7-8 minutes have passed, the fire goes down to the minimum and continues to cook the rice of the seafood paella, letting the water be consummated little by little. Remove very occasionally and little by little if you want a little rice stuck at the bottom of the pot with its characteristic roasted flavor.
14. Once the rice cooking time has passed (in total about 15-16 minutes) let the sepia paella stand with a rag over 2 or 3 more minutes with the fire off.
15. And voila! We can already enjoy our seafood and home sepia paella! If you want you can throw a little lemon above the rice to taste it even more and accompany the easy seafood paella with a tomato, onion and tuna salad for example. Take advantage!
