Serves 4
Lobster 1 tail
Small shrimps 15 (or 8 large shrimps)
Olive oil 5 TBL
Onion ¾ cups, finely chopped
Garlic cloves 2, finely chopped
Red pepper 1 cup, finely diced
Sherry 4 TSP (or white wine)
Sieved tomato 1 cup
Fish stock 5 cups
Shrimp bouillon 1 cube
Valencia rice 1 ¼ cups
Saffron threads 1 TSP
Salt, freshly ground pepper
1. Clean the lobster tail under cold running water. Cook for 2 minutes in fast-boiling water and lift up. Cut into several pieces and set aside.
2. Thoroughly wash mussels.
3. Heat the oil in a paella pan (or a flat pan) and briefly sweat the diced onion. Add mussels and sprinkle sherry. If the shells open, take out mussels. Set aside together with the cut lobster.
4. Add garlic and red pepper and sauté for 3 min.
5. Stir in sieved tomatoes and the pre-warmed fish stock. Add crashed shrimp bouillon.
6. When the content gets boiled, sprinkle in the rice. Stir in the saffron threads and season with salt and pepper.
7. Cook over a high heat for 10-15 min.
8. Add the lobster, mussels and shrimps.
9. Further cook for 5 min. Don’t mix the content during the final heating.
10. Serve the paella in the paella pan.
Seafood like scallop and fish fillet is also good.
No comments:
Post a Comment