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Paella Marinera
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
12 servings
Tiago Kenji
@tiagokenjipersonalchef- Ingredients
- Recipe
- Vongole400 g
- Octopus400 g
- Squid Rings400 g
- Seven-Beard Shrimp500 g
- Red Shrimps15 unit(s)
- Onion4 unit(s)
- Garlic Clove10 unit(s)
- Red Pepper1 unit(s)
- Green Pepper1 unit(s)
- cherry tomato20 unit(s)
- Bomba rice6 cup
- Fresh Peas300 g
- Salt to taste
- Black Pepper to taste
- Saffron4 mg
- Vegetable broth4 unit(s)
- Boiling water12 cup
- Wash all seafood to remove sand and impurities
- Season each of the seafood separately with lemon, pepper and salt and set aside.
- Season the steamed peas with olive oil and salt and set aside.
- Season the chopped peppers and tomatoes in the same way and set aside.
- In an already hot paellera put olive oil to taste and sauté the onion.
- Then put the garlic and, when the onion is already transparent and sauté
- First add the Vôngole and saute.
- Then sauté the octopus and then the squid
- After the meats are sautéed, add the 6 cups of rice
- Season with salt and pepper
- After the rice is lightly sautéed, add the seven-bearded shrimp and mix
- Add the boiling water with vegetable broth and saffron.
- Let the Bomba rice cook with the pan semi-covered, opening, at the beginning, if you pour water until almost done.
- At this point, decorate the surface of the paella with red and green peppers, tomatoes, peas and medium prawns, already cooked in the pan.
- Remove the lid and let the broth dry well to form the socarrat (crust) at the bottom.
- Let rest for 10 minutes and serve.
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