Nutrition balance score
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Ingredients
4 servings
Instructions
Step 1
Finely chop the onion and 1 garlic clove. Julienne the pepper and sauté all 3 things in the paella pan.
Step 2
Add the calamari rings and sear them.
Step 3
Once ready, add the pulp of 1 tomato (grate it and discard the skin), cook for a few mins to reduce the tomato into a somehow thick texture.
Step 4
Make the ñoras sauce. Finely chop a garlic clove and the saffron. Sauté with the ñoras pulp, a spoon of paprika and the pulp of 3 tomates.
Step 5
Add the rice to the veggies in the pan and the ñoras sauce. Cook the rice for 3-5 min (without broth) to release the starch.
Step 6
Add the boiling-hot broth, the monkfish, shrimp and crawfish. Spread the ingredients and rice evenly around the pan and... don't touch it again! The rice needs to stay still to form the sticky layer of starch on top and the "socarrat" underneath (burnt rice on the bottom).
Step 7
Cook at high heat for 5 min.
Step 8
Then turn the heat to low and cook for 15 min
Step 9
Keep an eye on the broth and make sure the it's been fully absorbed. If after the end of cooking on a low heat there is too much broth still on the pan. Turn the heat up the remaining 3 - 5 min.
Step 10
Remove from the heat, cover with newspaper sheets (or aluminum foil) and leave it to rest for at least 5 min.
