ღ Paella de peix i marisc

Preparation steps

• Clean the mussels, wash them under running water, rub them with a steel wire for dishes or a brush to remove all possible impurities.
• Heat the olive oil in a pan, add the mussel / vongole shells and cover with a lid, then let it simmer for about 5 minutes, or as long as it takes to open. If necessary, pour water over it.
• Once they have opened, collect them and preserve the liquid in which they were cooked. You can take them out of the shell, and keep some of them on the side for decoration.
• Heat olive oil in a pan, add sliced ​​onion, simmer. Add the shrimp or prawns and cover with a little wine, further cover with water or you can add the preserved liquid left over from the mussel preparation.
• Add freshly chopped parsley and simmer for about 30 minutes, then separate in a bowl and set aside. Clean the squid, rinse under running water, remove the head from the body and the transparent cartilage.
• Cut the squid into rings and set aside .Clean the fresh chilly peppers, remove the seeds, chop finely and set aside. Also clean, chop the onion and hold to the side. On a medium heat in a large skillet, heat the olive oil, add the chopped onion, garlic and sliced ​​squid. simmer for 10 minutes, then add the chopped chilly.
• Saute for 2-3 minutes, then add the rice. Sprinkle with paellla spice or if you don't have ground figs. pepper and saffron, add salt, pepper and finally add the mussels. Spread the rice, shake the pan occasionally, do not stir as everything must be cooked by absorbing the liquid.
• When cooked, garnish with shrimp or shrimp, mussels left aside.
• note: For the preparation of paella would be ideal traditional paellere, bowls with two side handles, whose depth is about 5 to 6 cm, while the diameter varies depending on the number of people. So, for approximately 4 people, a 45 cm paella bowl is used, while for 10 people it is even 1 meter. On special occasions, for example, for holidays or lovers, you can see paellas of huge dimensions, exceeding 10 meters in diameter. After you have put all the ingredients in the "paella", it is important to check the taste, before adding rice and measure the right amount of stock / liquid for undercutting. The proportions range from 1 to 3: e.g., if you have a cup of rice, add three cups of liquid. Use Arborio or Carnaroli rice if you don’t have the original Bomba rice.