A detailed recipe for paella with sausage, shrimp and mussels.
Being a boy, the idea of combining meat and fish in one dish didn’t fit in my head at all. But as soon as I tried paella, the combination of textures and aromas of smoke completely dissuaded me, divide the dishes into meat or fish. This one is harmonious, exciting combination, pleasant to the stomach. You can pick a suitable pan for paella in most department stores, but a large skillet with a size of 30 cm is also suitable. Without doubt, this is one of the most exclusive dishes in Spain. Although it incredibly tasty, it was never intended to become a table decoration, but keep a bias with you, and enjoy the dish as it is. It was invented by the peasants, mixing the remains of meat and vegetables, as well as fish that remained after catch, with rice. Over time, the dish was improved by additional seasonings and began to be considered an integral part of Sunday lunch in circle of relatives.
Time: 1 hour. ten min Difficulty: medium Servings: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 raw chorizo sausages (total about 250 gr.), Chopped
- 300 gr pork belly, skin removed, cut into slices
- 1 green bell pepper, seedless and coarsely chopped
- 1 red bell pepper, chopped
- 5 garlic cloves, peeled and coarsely chopped
- 1 onion, peeled and coarsely chopped
- A small bunch of parsley, leaves coarsely chopped, stems, finely chopped
- A good pinch of saffron
- 400 gr. clams or mussels peeled
- 300 gr rice for paella, such as arborio
- 200 gr. pickled red pepper in oil, drain and cut into pieces
- 400 gr. chopped tomatoes
- 1 liter chicken broth
- 12 large shrimp
- 150 gr. squid, peeled and finely chopped
- 150 gr. green beans, cut very thinly
- 1 lemon, sliced
Recipes with similar ingredients: smoked pork brisket, chorizo sausage, shellfish, mussels, shrimp, squid, beans Capsicum, sweet pepper, tomatoes, Arborio rice, saffron, parsley
Recipe preparation:
- Heat a large wide frying pan over medium heat and add olive oil, chopped chorizo and pork belly. Fry about 10 minutes, stirring occasionally. As soon as the chorizo starts acquire color, and the fat begins to melt out of it, add chopped green peppers, chopped red peppers, garlic, onions and parsley, as well as a pinch of salt, pepper and saffron. Saute 10 more min., or until the vegetables begin to soften. Lay out the clams and get rid of any clams or mussels that are not tight closed.
- Add rice and pickled peppers and continue cooking in for several minutes until rice is mixed with all ingredients, then add the tomatoes and 800 ml. broth again seasoning with salt and pepper. Bring everything to a boil, then reduce fire and cook, stirring constantly for about 15 minutes. The dish will already be to produce a delicious aroma, but your work has not ended there, You must pay attention to each grain of rice. So the time from time, mix the rice from the edge to the center, collecting it in a slide and scraping a crispy crust. Then line the rice in a pan and start over.
- After 15 minutes rice should cook, but in the center should remain slightly hard, add mussels or clams and shrimp. Continue stirring, and when clams and mussels start to open and the shrimp start to turn pink add squid and green beans and cook another 5 minutes. or more. Throw away clams or mussels that have not opened. Add chopped parsley leaves and pour half the lemon juice and serve paella with the remaining lemon slices. Tip: you can add extra broth if the rice is dry.
