Seafood Paella (from class in Spain 2019)

Updated at: Thu, 17 Aug 2023 11:36:25 GMT

Step 1

The order of cooking will be as follows: first brown the swordfish or monkfish, the prawns only on one side, finally the squid. The mussels and clams will be added with the broth.

Step 2

The preparation of the broth will be the same as for the original, replacing the chicken with fish bones, heads and some rockfish. In addition to the same vegetables, celery and fennel will also be added.

Step 3

Start by flavoring the olive oil with a few garlic, lightly crushed and with the skin to avoid burning. Once the paella begins to smoke, brown the chicken that will be cut into small pieces with bone and skin and already salty. Brown does not mean to cook at all, remember that it will then cook with the broth 20-22 minutes. Once golden, remove and reserve (proceed in the same way with any type of meat or fish, always separately browning). All this process will be done with high heat.

Step 4

Lower the heat to medium and begin to light fry all the vegetables chopped (not to small) in order of less water first to more water last. Add vegetables about 2 minutes apart. Take special care with the onion, do not burn it under any circumstances.

Step 5

Move all the vegetables aside and remove the middle of the paella from the heat. Only heat in one half. Add a teaspoon of sweet paprika and work non-stop until well-roasted. Before it burns, add the ñora paste mixed with a few water to immediately stop the roasting.

Step 6

Mix all the vegetables again and add the chicken. Mix everything well.

Step 7

Add the rice, sauté slightly and add hot broth (always hot).

Step 8

Put everything right in the paella, add the saffron and taste salt, grind if necessary. From this moment do not re-stir under any circumstances and cook 10 minutes over high heat and 10 minutes over medium heat. Let stand a couple of minutes

Step 9

BROTH:

Step 10

The broth can be bought but, in that case, always buy the best quality.

Step 11

To make your own broth (highly recommended) in the oven at 250 degrees, brown the chicken carcasses, thighs and legs, carrots, leek, turnip, celery, onion, garlic, bay leaf, parsley, etc. Sprinkle with a little oil.

Step 12

Once golden brown, place in a saucepan, cover with water at least four fingers above and boil over high heat until completely defatted. Once defatted, lower the heat and cook for an hour and a half. Filter and book.

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