Lobster and crayfish paella is a real feast. For its flavour, because it is very light and digestive and for the view that these shellfish give us. Cheers!!
INGREDIENTS FOR 4 PEOPLE
80ml of extra virgin olive oil
4 tablespoons of homemade tomato sauce https://youtu.be/pfrZ0ociG8o
800g of cuttlefish, monkfish or squid
2 lobsters
4 crayfish
400g of japonica-type rice
1l of fish stock
Saffron strands
Salt
Pepper
Authentic Valencian seafood paella is one of the most traditional in the country. Although seafood is quite expensive today, especially red shrimp and crayfish, in the past the price was rather cheap, to the point that only 50 or 60 years ago, the galeras were given away at the fishmongers. Seafood paella was a fisherman’s dish. Today we must take advantage of the seasons of less demand when prices are cheaper, such as winter. A light recipe made up of vegetables, fish and seafood.
INGREDIENTS FOR 4 PEOPLE
1 large onion, finely chopped
5 tablespoons of extra virgin olive oil (150ml)
2 or 3 ripe tomatoes, grated
2 cloves of garlic, chopped
400g of rice (100g per person)
Between 800ml and 1 litre of fish stock
1 teaspoon of sweet paprika
A few strands of saffron
4 small or medium-sized monkfish tails
4 prawns, 4 crayfish and 4 mantis shrimp
The paella pan will be 45 or 50 cm in diameter, the thinner it is made, the tastier the paella will be.
Vegetable paella.
Powerful flavour of vegetables in paella. No one would say that without meat, fish or seafood you can get such a satisfying flavour. A vegan paella to celebrate with friends or family. Very, very healthy!!
INGREDIENTS FOR 4 PEOPLE
400g of senia or bomba rice
200g of flat green beans
1 grated eggplant from Gandia
2 carrots
3 tablespoons of grated tomato
1/2 zucchini
200g of cauliflower
1/2 red pepper
1/2 green pepper
1 bunch of green asparagus
1 onion
2 cloves of garlic
Valencian paella cooked over orange tree wood fire at the Sueca International Valencian Paella Competition
