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Paella with mussels, squid rings and prawns
A delicious paella with seafood, chorizo and fresh vegetables.
Open Fire Plancha BBQ
4
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60 minutes
Medium
Ingredients
- Salt and pepper to taste
- Olive oil: 4 tbsp.
- Shallots: 2
- Garlic, 3 cloves
- Celery: 2 stalks
- Chorizo: 150 gr
- Pointed bell pepper: 2
- Tomatoes: 3
- Fennel: 1
- Peas: 100 gr (fresh or frozen)
- Fresh gambas: 12 pieces, cleaned
- Squid rings: 200 gr
- Mussels: 500 gr, cleaned
- Paella rice: 300 gr
- Fish broth: 1 liter, hot
- Saffron: 1 pinch, dissolved in a little hot broth
- Curly parsley: 2 tbsp, finely chopped
- Lemon: 1
TiGER FiRE Accessories
Ingredients
- Salt and pepper to taste
- Olive oil: 4 tbsp.
- Shallots: 2
- Garlic, 3 cloves
- Celery: 2 stalks
- Chorizo: 150 gr
- Pointed bell pepper: 2
- Tomatoes: 3
- Fennel: 1
- Peas: 100 gr (fresh or frozen)
- Fresh gambas: 12 pieces, cleaned
- Squid rings: 200 gr
- Mussels: 500 gr, cleaned
- Paella rice: 300 gr
- Fish broth: 1 liter, hot
- Saffron: 1 pinch, dissolved in a little hot broth
- Curly parsley: 2 tbsp, finely chopped
- Lemon: 1
TiGER FiRE Accessories
Preparatory work:
- Shallots: Peel and chop finely.
- Celery: Cut into fine pieces.
- Chorizo: Cut into pieces.
- Pointed bell pepper: Cut into strips.
- Tomatoes: Grate or chop finely.
- Fennel: Cut into fine pieces
- Prawns: Clean (remove shell and gut).
- Mussels: Wash and check the mussels (remove broken ones).
- Saffron: Soak in a little hot broth.
- Lemon: Cut into slices.
Let's cook!
- Heat the olive oil in the paella pan on the plancha.
- Sauté the shallots, garlic and celery until softened, about 3-4 minutes.
- Add the chorizo and cook until it is slightly crispy and releases its oil, 4-5 minutes.If you are not using fresh sausage, it is best to take it out, and add it back in at the end.
- Add the pointed bell pepper and fennel and cook for another 3-4 minutes.
- Add the tomatoes and simmer until the tomatoes form a sauce, 5-6 minutes.
- Add the paella rice and stir well, allowing the rice to absorb the flavors, about 2 minutes.
- Pour in the saffron broth and bring to a boil. Simmer the rice gently, stirring occasionally, until almost all the liquid is absorbed (about 15-20 minutes).
- Add the mussels around the pan. Press them lightly into the rice.
- Add the prawns and squid rings. Continue cooking the paella until the clams open and the seafood is cooked (another 5-7 minutes).
- Sprinkle with peas and curly parsley.
- Remove from heat and let rest for 5 minutes.
Suggestion
- Serve the paella with wedges of lemon and pair with a dry white wine such as an Albariño or a glass of chilled rosé for a complete summer meal.
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