Valencian Seafood Paella

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Valencian Seafood Paella

Name: Valencian Seafood Paella
Prep time: 2 h
Total time: 2 h
Yield: 20 Porções
Ingredients: 2 kg Cambucu fish; 1 kg Pink Shrimp 11/15; 1 kg Shrimp 7 beards; 1 kg Mussel; 1 kg Squid; 1 kg Octopus; 2 kg Arborio rice or Bomba rice or white rice; 1 kg Red and Yellow Peppers; 750 ml White wine bottle; 300 ml Olive oil or oil; 25 g Turmeric; 500 g Onion; 100 g Garlic; 300 g Tomato sauce; 50 g Salt and pepper to taste

🇧🇷Brazil

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View in original language

(Português)

120 min(s)

20 servings

Alecio Santos

@aleciocheff

Ingredients
Recipe

Cambucu fish2 kg
Pink Shrimp 11/151 kg
Shrimp 7 beards1 kg
Mussel1 kg
Squid1 kg
Octopus1 kg
Arborio rice or Bomba rice or white rice2 kg
Red and Yellow Peppers1 kg
White wine bottle750 ml
Olive oil or oil300 ml
Turmeric25 g
Onion500 g
Garlic100 g
Tomato sauce300 g
Salt and pepper to taste50 g

Make a vegetable broth, let it boil, cook the octopus in this broth until the fork cures it. If the shrimp has shells, wash and make a forest (bake it in the oven and put it in the broth). Ready strain, this will be your base sauce to pull the paella. Heat the pan, add the oil, onion and garlic and let it sauté a little.
Cut half of the pepper into cubes and add. saute
Add the rice, stir well and add the wine little by little.
Now add the strained broth little by little.
Add the saffron and stir until cooked, 8 to 10 minutes.
Add the squid and mussels
Add the prawns 7 beards
Pre-roasted the pink shrimp, the fish fillet and the people in the oven for 3 minutes.
Always add a little sauce. Now finish with the peppers slices, fish slices, pink shrimp and the octopus in the middle. Leave a little more on the fire to form the burnt at the bottom of the pan (socorrat).

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Valencian Seafood Paella

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