Paella sailor

As I said last week, post-holiday syndrome has left me a taste of sailors flavors on the palate, which in my taste memory latency I decided to prolong based meals and holiday dinners flavored, that is, the sea . And of course, this Saturday it was his turn to paella, one of the food recipes regarded as crown jewels of Spanish gastronomy, more foreign imposition conviction that the Spanish themselves, in my opinion.

The Valencia, who hold the title of Dukes of paella in his own right, say the authentic Valencian paella is one that is made with meat, especially rabbit and chicken, and some vegetables such as artichokes and jug. But in this case we will make a seafood paella, made with prawns, squid rings and clams. Preparations for paella, sometimes sold at fish ready, but if you have time, I will recommend you to choose the ingredients yourself, so you can fine tune the quality and quantity of each item by the number of diners.

Once you've bought the prepared seafood recipe for paella, to preserve what I recommend you do them all in one dish, cubráis with foil, and open some holes with a fork so that the mussels are ventilated. Anyway, should buy the ready the same day, or at most a day before preparing the paella.

Ingredients for a seafood paella for 2 people:
150 gr. shrimp
150 gr. squid rings
150 gr. clam clams
1/2 cup of rice
1 tomato
1/2 red bell pepper
1/2 green pepper
2 cloves of garlic
Sweet Paprika Vera
saffron
Olive oil
white wine
water
salt

Preparation:
1. Chop into very small pieces green pepper, red pepper, tomato and garlic.
2. In a paella pan, toss a generous splash of olive oil and fry the pepper. Once pochadito, add the tomatoes and garlic, and wait until everything is well done.
3. Then add the prawns, squid rings and mussels, and threw half a glass of white wine. Also add the paprika and a pinch of salt (it should not be passed, because the very seafood paella will bet to the salt we need). Stir, cover, and cook for about eight minutes.
4. Finally, toss the rice, water (two parts water to one part rice) and a little saffron. We again stir well so that the rice is well coated, and leave for about 20 minutes until the liquid reduces.

For the paella is ready, I like to be mellow, but not soupy. For that, I always wait until the rice is a little paste to the base of the pan, but never let it dry completely.

For apprentices like me cooking, paella is one of those dishes that you look with respect. With this step by step recipe, I hope I have cleared the myth of the difficulty of the paella, because, as you have seen, is very affordable. Just keep the necessary ingredients.Bon appetit!