Paella de marisco para Sasha: inspirada en Attack on Titan

Ingredientes

• 3 cloves garlic (minced)
• 1 spanish onion (diced)
• 12 jumbo shrimp (I used Ecuador white shrimp)
• 2 Squid tubes (sliced into strips)
• 12 mussels
• 100-200 g Green beans (ends cut off and halved)
• 200 g Cherry/grape tomatoes (halved plus a few more for the top)
• 0.5 g saffron
• 2 tsp paprika
• 2 cups paella rice
• 4 cups stock (I used half chicken and half dashi)
• Olive oil
• Parsley
• Lemon

Preparación

1. 1

   Heat a paella pan or large frying pan over medium heat.

2. 2

   Wrap saffron in a small tin foil packet and toast while the pan is heating up.

3. 3

   Cover pan with olive oil, salt the oil

4. 4

   Cook onions until starting to soften and add green beans. Continue to cook until brown. Add garlic and stir for about 30 seconds or until fragrant.

5. 5

   Add grated/chopped tomatoes and cook for about 10 mins until soft and cooked down.

6. 6

   Stir in the squid and paprika and cook for about 2 minutes.

7. 7

   Add rice to the pan, mix for a minute until evenly distributed and add the stock. (you could steep your saffron in the broth in advance if you’d like).

8. 8

   Crush saffron in your fingers and all to the pan. Season with salt and pepper, taste and stir.

9. 9

   When the paella is back to a boil, stir and let cook on high heat for 10 minutes. This is the last time you will stir the paella. We want the bottom to cook up and get crispy → Soccarat: crispy flavour bomb!

10. 10

    Top with mussels, shrimp and leftover sliced tomatoes.cover and cook for

11. 11

    Add mussels and shrimp, cover and cook on low for about 5 minutes or until ready.

12. 12

    All the liquid should be absorbed and the rice at the top should be tender. If the rice is undercooked, you can add a bit more broth (or water), cover and continue cooking until ready.

13. 13

    Once the rice and seafood are all cooked, take the paella off the heat to rest for 5 minutes.

14. 14

    Season with parsley and serve with a drizzle of lemon juice. Make sure to scrape all that goodness from the bottom of the pan! It is honestly the best part.