Cómo preparar una paella española para amantes del marisco
La paella es uno de los símbolos de identidad de Valencia, en España. Hay muchas historias sobre este antiguo plato. Se cree que tomó su nombre de una sartén especial, ancha y poco profunda, que se utiliza para cocinarlo. La paella se prepara para fiestas y ceremonias especiales, en parte por la cultura que la rodea. Se sirve para compartir en familia. Tradicionalmente, la gente come directamente de la paellera, alrededor de una mesa redonda. Muchos pescadores, trabajadores y agricultores cocinaban paella con ingredientes distintos. A algunos les gustaba el marisco, otros preferían carnes blancas como el pollo y unos cuantos la preparaban con verduras. Por eso, se puede cocinar para todos los gustos. Algunas personas consideran que la de marisco es la opción más saludable, porque es rica en proteínas y baja en calorías y grasas saturadas. Además, comer marisco con regularidad puede reducir los infartos, los accidentes cerebrovasculares y muchos riesgos de enfermedades cardíacas. La paella de marisco es una opción excelente para este grupo de personas.
Ingredientes
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon of saffron threads
- 2 cleaned tubes of squid
- 4 cloves of garlic
- 1/2 cup canned tomato sauce
- 1/2 teaspoon of sweet smoked Spanish paprika
- 2 1/4 cups of fish broth
- 1 cup of round rice
- 2 tuna steaks
- 14 ounces of cod
- 15 raw jumbo shrimp
- 12 clams
- sea salt
- cracked black pepper
- 1 lemon
- freshly chopped parsley
Preparación
- 1
First of all prepare and cut the seafood. In order to have a more beautiful texture and flavor, pat all the seafood down with some paper towels and remove extra moisture. After that cut 2cleaned tubes of squid into 1-inch squares, 2tuna steaks into ½ inch squares, 14ounces of cod into ½ inch pieces. Season the tuna pieces and the cod pieces with sea salt and freshly cracked black pepper.
- 2
Heat a traditional paella pan or a large sturdy skillet one with a medium-high heat. Pour ¼ cup of extra olive oil into the pan, and after 1 minute season some sea salt.
- 3
Bring ½ cup of canned tomato sauce and combine with other ingredients. Use adequate sea salt and ½ teaspoon of sweet smoked Spanish paprika. Mix them lightly for one minute.
- 4
Pour 2 ¼ cups of fish broth, and pinch ½ teaspoon of saffron threads. Mix them lightly. The best way to infusing saffron into broth is letting it boil for one extra minute.
- 5
Sprinkle a cup of round rice around the pan and mix them. Now shake the pan quickly. Remember not to mix them anymore, since it disrupt the rice. Set aside.
- 6
After about 5minutes, itâs time to add pieces of tuna and cod. Combine them so gently.
- 7
15 raw jumbo shrimps, which are patted down with some paper towels and are seasoned with sea salt and freshly cracked black pepper, and 12 clams need to mix after 2minutes. Do not forget to give the pan quick shake occasionally.
- 8
10 minutes after adding the rice, lower the fire to a low-medium heat and let it simmer between 3-4 minutes, once there is no broth left in the pan.
- 9
Heat the pan for 60-90 seconds over medium-high heat to create Socarrat, the famous layer of caramelized burnt rice underneath.
- 10
Remove the pan from the heat, and let the rice, which is covered with aluminum foil and a dish cloth, rest for 5minutes.
- 11
Uncover the paella pan. Lemon wedges and some freshly chopped parsley are good choices for the garnish.
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