Posted on 06/09/2016
Rich with the scents of Spain, tasty seafood paella accompanied by a glass of Corvo Rosso will make your summer tables even more cheerful and fun.
To serve 6:
- 400 gr rice
- 600 gr mussels
- 300 gr squid
- 300 gr shrimp
- 8 Prawns
- 150 gr peas
- 1 Medium-size red bell pepper
- 4 Tomatoes
- 2 Envelopes saffron
- Extra virgin olive oil
- 2 Cloves garlic
- Chilli pepper powder to taste
- 1l fish stock
Step 1 – First carefully clean the seafood. Wash the tomatoes and pepper and cut into small cubes.
Step 2 – Once you have all the ingredients ready, begin cooking the seafood. First cook the mussels in a pan, adding a glass of white wine. Wait until they have all opened and remove from the shells (leaving a few to use as decoration).
Step 3 – Take a large pan that you will use to cook the paella and fry two cloves of garlic in a little olive oil. Add the shelled and deveined shrimps and prawns and cook for a couple of minutes. As soon as they have coloured, remove and keep to one side. Remove the garlic.
Step 4 – In the same pan, cook the squid for 5 minutes and then add the pepper and tomatoes, continuing to cook for a further 5 minutes. Add a pinch of chilli, the peas and the rice. Pour over enough stock to cover all the ingredients and add the two envelopes of saffron. As soon as it comes to the boil, turn down the heat and leave to cook gently for 15 minutes, adding more stock as needed and continuing to stir.
Step 5 – After 15 minutes, add the mussels, the shrimp and the prawns and continue cooking for about another 5 minutes. When it’s ready, place your delicious seafood paella in the centre of the table and serve from the pan. Bon appétit!
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