Recipe - Seafood Paella

Serve 2 

150g rice (+30g for baby!), such as Spanish bomba rice or italian arborio

1L of chicken stock

Saffron threads, little bit

Sofrito:

 - 1/2 finely chopped onions (1 small onion)

 - 2 garlic cloves, finely chopped

 - 1/2 can diced tomatoes 

 - 1/2 red peppers, finely chopped

Fresh seafood (e.g Shrimp, mussel, squid, clams)

(optional) sausage

1. Steep the saffron: In a saucepan over medium heat, bring the stock to a boil. Add the saffron. Turn off the heat and let the saffron steep for at least 15 minutes.

2. Cook the sofrito base: In wide pan, heat the oil over medium heat, add the onion and red pepper, and cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic and sausage.

3. Begin cooking the paella: Set the pan with the sofrito base. Add the rice, and cook, stirring often, for 4 to 5 minutes, or until the rice is coated with oil and lightly toasted. 

Stir in the stock and tomatoes. Taste for seasoning and add more salt, if you like.

Spread the rice evenly over the bottom of the pan. simmer the rice without stirring for 15 minutes, or until the rice absorbs most of the stock. If the mixture looks dry, pour about 1 cup of hot water over it, but do not stir.

4. Add the seafood: Nestle the mussels and clams into the rice with the hinge sides up so they release their juices into the rice. Arrange the shrimp and squid around the shellfish.

Cook for 6 to 10 minutes longer or until the rice and shrimp are both cooked through and the mussels and clams are open. 

Ready to serve!



Thank you simply recipe!
https://www.simplyrecipes.com/recipes/seafood_paella_on_the_grill/