To make paella alla italiana, after brushing the mussels to free them from any beards and byssus, open them over a high heat, then shell them in the half valve and filter the cooking liquid. Chop the onion and fry it with a little oil, then toast the rice which, immediately afterwards, is transferred to an ovenproof dish. Mix the peas, place the mussels on top, the tomato in wedges, salt and pepper, wet with half a liter of liquid (the one of the mussels stretched with vegetable broth), cover the pan with aluminum foil and bake at 200 ° C for about 15 ', or until the rice has absorbed all the liquid; take the paella out of the oven, sprinkle it with a little oil and serve.
This convivial, rich and cheerful dish, typical of Spanish cuisine, is perfect for summer evenings. Here's how to prepare it, from the choice of rice to the art of "socarrat"
If there is a dish that instinctively makes you think of summer, this is definitely the Paella: just combining it with a glass of sangria is already like feeling the breeze of a Spanish beach. And if the classic version, the "Valencia", mainly includes meat and vegetables, there are also variations that include fish and seafood. This is the case of the paella de marisco, in which molluscs, crustaceans and vegetables enrich this rich single dish. But be careful: a superficial preparation risks turning paella into a sea risotto. Here is how to prepare the perfect paella de marisco.
Origin of paella
Paella is born, in south-east of Spain, such as recovery plate of the rural tradition. Basically, the housewives cooked together with the rice everything that the countryside gave them, including artichokes and snails. The “di mare” versions, such as the paella de marisco, are instead more refined and successive over time: their recipes, difficult to codify, were born in the coastal areas of the eastern coast of the Iberian peninsula.
Paella de marisco original recipe
Which rice should be used for paella?
The ideal would be to use Spanish rice: the Bomb is the best solution, but there is also the Valencia, the Bahia or the Senia. The local alternatives are theArborio, the Carnaroli or theNative to.
How to prepare paella de marisco
To prepare paella de marisco, start with cleaning the fish: for four people cut into rings four or five squid small and striped one cuttlefish. In a pan, sauté 300 g of shrimp and eight scampi with oil, while you open about 500-700 g of mussels in another pan with oil, garlic and parsley. Strain the mussel's cooking juices and add fish stock, until it reaches a total of 1.5 liters of liquid. Warm up in the "Paella”- technically the name of the typical pan of iron with two handles (but if you have not used a large and non-stick pan) – 100 ml of oil with cuttlefish and squid. Now pour the broth into the pan and, as soon as it boils, add 400 g of rice and a sachet of saffron. This first step is fundamental: stir the rice for the first five minutes only, so that it blends well, but then don't touch it anymore, starch should not break free, it is not a risotto. And never mind if it sticks to the edges: this is the best part of the paella, the delicious burnt crust attached to the pan, which in the parts of Valencia they call "socarrat".
Paella on the table
After the first five minutes of cooking over high heat, lower the heat and add a Red pepper cut into strips, 100 g of peas (also frozen) and shelled mussels. Since the paella de marisco should not be mixed too much, place the ingredients in a more or less artistic way on the surface. Cook for another ten minutes on high heat, remove the pan from the heat and add scampi, prawns is lemon wedges. As a last step, bake the paella for another five to ten minutes per make the surface crisp before serving.
For the paella lobster bisque recipe, remove the lobster head and cut it into pieces; put it in the pan together with the claws with 2 sliced spring onions, a clove of garlic, a sprig of thyme and 50 g of oil: fry everything for 4-5 minutes, then add the wine.
Remove the garlic, add salt, and add 600 g of water; cook everything for 7-8 minutes from the boil. In the meantime, clean the artichoke and cut it into wedges; cut the other onions along the length and cut the tail of the lobster into slices.
Add to the broth cooking artichokes, onions, lobster, broad beans and rice and season with oil. Cover with a lid or aluminum foil and bake at 180 ° C, in the oven low shelf, for about 25 '.
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