Paella of Shellfish
08 08 08 - 17:28 Ingredients for 6 people:600 grams of rice, 1 liter and half of fish broth, 12 shrimps, 12 Norway lobsters, 12 prawns, 12 clochinas, 12 mussels, 100 grams of clams, 100 grams of angler in pieces, 100 grams of mere in pieces, 100 grams of cazon in pieces, 100 grams of sepia, 100 grams of squids, 50 grams of chopped onion, 6 chopped cloves of garlic, 2 tomatoes mature troceados, 15 grams of milled sweet paprika, 250 milliliters of olive oil, 10 grams of saffron or coloring alimentary, some sprays of parsley, salt to the pleasure.
Kitchen utensils:
1 wooden chart, 1 kitchen pan, 1 kitchen paella pan, 1 kitchen bowl, 1 wooden tablespoon, 1 kitchen pan.
Preparation:
In a chart wooden made pieces the squids and the sepia in small pieces. In a kitchen pan with oil of hot olive fry the prawns, the Norway lobsters and the shrimps during a minute and half, we take out them and we reserve in a kitchen bowl. We catch a kitchen paella pan we toss olive oil in her, the cloves of garlic in fine sheets and the chopped onion. When they are golden the garlics and the onion fry lightly the squids and the sepia in pieces until they are made. We add the tomatoes made pieces and we fry lightly very well everything until they take a golden color. Next we add the pieces of angler, mere, cazon and we remove them very well so that they mix all their flavors. We have left to add the clams and the milled sweet paprika, we remove everything with the help of a wooden tablespoon and lastly we add the rice, the salt to our pleasure and the saffron or coloring alimentary for above. In a pan we boil the fish broth and we go him adding to our paella pan removing everything very well with a wooden tablespoon so that they go mixing all the foods. We let him to cook everything during 10 minutes to strong fire and when this time has passed we add the prawns, the clochinas, the mussels, the shrimps and the Norway lobsters very distributed for above. To finish we lower the fire and we let him to cook other 8 minutes more until he evaporates the fish broth completely and be clever our paella of shellfish to serve it to our table adorned with some sprays of parsley.