This Catalonian paella recipe has been passed down through generations of chefs at esteemed restaurants in Spain and showcases a bounty of fresh seafood and is packed full of flavor. Enjoy this comforting recipe at home with family or with friends for a celebration – it is sure to delight in all seasons.
Ingredients
- 3/4 cup oil
- 1 cup ground tomatos
- 2 pounds med. mathis shrimp
- 1 gallon water
- paella de peix
- 2 large onions, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 4 garlic cloves, finely chopped
- 3.5 cups rice
- 8 prawns
- 8 mussels
- 8 clams
- 2 squid, sliced
- 12 ounces monkfish fillet
- 1 1/4 cups olive oil (seperated)
- 1 teaspoon salt (to taste)
Instruction
- In a saucepan pour, over high heat, add oil.
- When oil is hot add crawfish and mantis shrimp until they are completely golden brown.
- Once golden brown, add the tomato and let cook for about 10 minutes.
- Then add water and let it boil for 45 minutes.
- Then strain with a Chinese sieve to render approximately 2 liters of broth.
- Paella de Peix
- Peel and chop the onion, peppers and garlic, as thin as possible (brunoise style).
- Preheat over to 450 degrees.
- In a paella pan add ¾ cups of oil, brown the onions on low fire until browned well (caramelized).
- Over medium heat, add the garlic and cook for 10 minutes stirring occasionally.
- Add the squid slices and brown. (Approximately 5 min.)
- Once browned, add rice and 2 liters of broth. Cook over low heat, stirring frequently for approximately 12 minutes.
- Add mussels, clams, prawns and monkfish.
- Place paella pan with seafood in the oven for 7 minutes.
- Serve hot.
