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Cooking time45 min.
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ComplexityMedium
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Servings4
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Montsià RiceBomba
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Recipe ofAutumn
Seafood paella
Now that many of you are going on holiday, Montsià rice, along with Amanda Laporte, brings you this delicious seafood paella recipe.
Ingredients
- 300 g of Montsià Bomba Rice
- 6 fresh crayfish
- 6 prawns
- 300 g of mussels
- 300 g of clams
- 1 cuttlefish
- 1 cup of frozen peas
- 1 grated red tomato
- thyme
- ½ teaspoon of paprika
- sweet
- 1 chopped onion
- 1 clove of minced garlic
- 3-4 tablespoons of olive oil
- salt
- 1.2 liter of fish
- bay leaf
- pepper
0/18 Ingredients
0/4 Instructions
Instructions
- Open the steamed mussels, remove one of the shells and reserve. In a large casserole or pan, brown the lobsters and prawns with the oil a few for 5 minutes. Remove them with a skimmer and set aside.
- In the pan, fry the cuttlefish, add garlic and onion and brown them for 3-4 minutes. Add the tomato and fry 3 minutes more. Add the herb corsage, the paprika and the broth, let all cook 10 minutes. Remove the corsage.
- Incorporate the rice forming a cross and salt. Cook over medium heat for 12-14 minutes. When there are 5 minutes left 5 add the peas and the clams. Then the mussels, the prawns and the lobsters.
- Let stand 3-4 minutes covered and serve.