Seafood paella

Today we bring you the recipe for one of the most typical dishes in Spain, paella, in this case of seafood, we have prepared two versions, with crayfish and crabs and without them, but the fish stock that we have prepared before is essential in both cases so it has so much flavor.

Ingredients for 4 people:

- 10 oz of Bomba rice

- 1 liter of fish stock (you can see the recipe here)

- 5 oz of monkfish

- 8 mussels

- 8 peeled prawns

- 8 clams

- 1 pear tomato

- 2 cloves of garlic

- 1 ñora

- Parsley

- Saffron

- Salt

- Olive oil

Recipe:

- We start by making the salmorreta (fried tomato, garlic, ñora and parsley), washing the tomato, peeling the garlic and hydrating the ñora.

- In a frying pan with a drizzle of olive oil, sauté these ingredients until golden.

- Grind it in a glass suitable for a blender and reserve the salmorreta.

- Cut the monkfish into large squares.

- Pour a drizzle of olive oil in the paella and add the monkfish with a pinch of salt and cook it until it is sealed.

- Remove the monkfish and reserve it.

- Add the prawns to the paella and cook them until they are done. Reserve it with the monkfish.

- Add the rice and 3 tablespoons of salmorreta and cook it for a couple of minutes.

- Pour in the hot fish stock.

- When it starts to boil, add a few strands of saffron and add salt.

- Let it cook for 8 minutes over high heat.

- Add the monkfish, the prawns, the mussels and the clams. If you add more seafood like us in the second version (crayfish and crabs), add it now too.

- Put lower the heat to medium-low and cook it for another 8 minutes.

- Cover with aluminum foil and let it rest for 5 minutes before serving.

Bon appétit!