Seafood paella

Name: Seafood paella
Ingredients: 150 g squid; 150 g cuttlefish; 8 prawns; 4 langoustines; 12 fresh mussels; 2-3 fresh oysters; 1 teaspoon sweet or hot paprika; olive oil; 8 tablespoons chopped red peppers (blended); saffron; 500 g rice; 2-3 cloves of garlic; fish stock (as needed; approximately double the amount of rice).

Diverse - Seafood paella by Hortensia E. - Recipia

Fish soup is one of the most delicious and comforting dishes, with a rich flavor and a fine texture that makes you feel as if you are by the seaside, regardless of the season. To prepare an authentic fish soup, start by choosing fresh fish, preferably from species such as rock fish or beach fish. These species are ideal due to their delicate taste and succulent flesh. Begin by cleaning the fish, keeping the head and tail, as these will contribute to a rich and aromatic soup. Rinse the fish well under cold running water to remove impurities. In a large pot, add about 2 liters of water and bring to a boil. Add the fish head and tail, along with a whole onion, which you can leave unpeeled to preserve its flavor, a bay leaf, salt to taste, and a tomato cut in half. The tomato will add a touch of acidity and enhance the final flavor of the soup. Let the soup simmer on low heat for about 30-40 minutes. It is important not to boil too hard, as this could cause the fish to become dry. Meanwhile, you can prepare the vegetables that you will add later to the soup. A combination of carrots, celery, and bell peppers will add extra flavor and turn the soup into a complete dish. Cut these vegetables into small cubes for even cooking. After the soup has boiled, remove the fish head and tail, leaving only the aromatic broth. Strain the soup to eliminate solid remnants, then reintroduce the soup into the pot and add the chopped vegetables. Let them simmer on low heat for 15-20 minutes, until they become tender. You can also add additional spices, such as pepper or dill, to intensify the flavors. Finally, you can use fish meat from the fillets you prepared earlier and add it to the soup to enrich the texture. Serve the soup hot, garnished with fresh herbs, such as parsley or lovage, and enjoy a healthy and delicious dish, perfect for warming your soul. This recipe will not only delight your taste buds but will also bring a touch of refinement and tradition to your kitchen.

Ingredients

150 g squid
150 g cuttlefish
8 prawns
4 langoustines
12 fresh mussels
2-3 fresh oysters
1 teaspoon sweet or hot paprika
olive oil
8 tablespoons chopped red peppers (blended)
saffron
500 g rice
2-3 cloves of garlic
fish stock (as needed
approximately double the amount of rice).

Preparation

It is ideal for fish soup to be made at home from the head and tail of fish (from rock or beach) boiled with an onion, a bay leaf, salt, and a tomato. Instead of fish, it can also be made from fish concentrate boiled with water, but it will not be as tasty. The cuttlefish and squid are cleaned and cut into cubes. The oil is heated in a paellera (the container like a pan in which paella is usually prepared) and the shrimp and langoustines are fried for 1 minute after which they are removed and set aside. Then the cuttlefish and squid are fried and when they start to brown a little, the chopped tomatoes and 2 finely chopped garlic cloves are added. It is left to cook until it starts to take on a darker color. Then the paprika is added, everything is mixed, and the rice is added. It is mixed well for 1 minute (until the rice becomes transparent) and the warm fish soup and 1 crushed garlic clove are poured in. It is left to cook on medium-high heat. After 10 minutes, the reserved shrimp and langoustines, mussels, and oysters are added and left for another 5 minutes until all the fish soup evaporates. When it is ready, it is removed from the heat and the rice is left to rest in the paellera for 2 minutes before serving.

Seafood paella

Ingredients

Preparation

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