Hello , for next recipe , a good way to say adeus =) spanish too the summer and welcome autumn is here , we love this recipe in home . Its good one for family because the bigger you do , taste even better.Types of paella include Valencian paella (Spanish: paella valenciana), vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well.Spanish food historian Lourdes March notes that the dish symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera.
500 gr of squid cleaned and sliced
1 medium cooked octopus and cut into slices
500 g of cleaned medium shrimp
8 King prawns shelled
6 mussels without shells
1 chopped medium onion into small pieces
3 cloves garlic, minced
Extra virgin olive oil
3 tomatoes peeled and chopped seeds
1 chopped red bell pepper
1 tablespoon (soup) of turmeric powder
1 tablespoon (soup) of saffron wool
Heat the olive oil in a paella (the pan is the same as the name of the dish), add the onion and wait wither and then the garlic.
Add the rice, let it fry in a little olive oil and add the fish broth with saffron powder and wool safrron.
When the rice is already getting the point, add to it chopped tomatoes, prawns then the squid, octopus and finally the mussels, remembering the cooking time of each ( you need boil all octopus, squid before ), so they do not run the risk of being gnats .
Once the rice is getting soft, add the parsley, cover with foil and let stand for five or ten minutes before serving.
It was a delight, and I hope you like it, good appetite !!