Name: Spanish sea food paella from Rias Baixas
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Ingredients: 2 l water; 500 g fish-heads or fish-bones; 100 g whole tomato; 100 g onions; 50 g Vima garlic; 50 ml Vima extra virgin olive oil; 250 g onions; 250 g Vima tomato paste; 50 g sweet paprika; 25 g Vima garlic; 50 ml Vima extra virgin olive oil; 400 g round rice; 100 g swordfish; 100 g Vima mussels; 100 g Vima shrimps; 100 g Vima squid rings; 100 g Vima lobster; 25 g Vima garlic; 50 ml Vima extra virgin olive oil

Spanish sea food paella from Rias Baixas

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Course: Main Course

Cuisine: Mediterranean, Spain

Keyword: paella, seafood

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings: people

Ingredients

For the broth

2 l water
500 g fish-heads or fish-bones
100 g whole tomato
100 g onions
50 g Vima garlic
50 ml Vima extra virgin olive oil

For the pepper sauce

250 g onions
250 g Vima tomato paste
50 g sweet paprika
25 g Vima garlic
50 ml Vima extra virgin olive oil

For the paella

400 g round rice
100 g swordfish
100 g Vima mussels
100 g Vima shrimps
100 g Vima squid rings
100 g Vima lobster
25 g Vima garlic
50 ml Vima extra virgin olive oil

Instructions

Preparation for the broth

In a Paella pan, Paellera, and with very hot oil, fry the onions, garlic, and tomato all together, adding the fish and the shrimp heads and adding water until fully covered.
Boil for 15 minutes and then drain the contents leaving only the liquid, set aside.

Preparation of the sauce

Sauté the chopped onions in oil, with the garlic, add the dried sweet red peppers and finally, the tomato, add a small quantity of water, and cook for 5 min.
Once ready, grind until you get a thick, dark red paste.

Preparation of seafood

Cut the swordfish into 1 cm cubes, peel half the shrimps, chop the garlic very finely.

The paella

In the pan, Paellera, sauté the garlic in the oil, add the fish and squid rings, once sautéed, add the rice and the sofrito paste.
Sauté until well blended and add the boiling broth, for every 1 cup of rice use 2 cups of broth.
Cook for 5 minutes over very high heat, lower the temperature to medium-low, and season to taste. Don't stir the rice.
After 3 minutes, add the shrimps, mussels, clams, and lobsters and cover with an aluminum foil, turn the heat off, and rest off the heat for 5 minutes.
Traditionally Paella is eaten directly from the pan. Start eating from the perimeter of the pan and working toward the center. To accompany the Paella, you need nothing more than lemon wedges.