Here is the super delicious seafood paella recipe by Gorden Ramsay. There are as many versions of paella depending on the region you can prepare this dish with chicken and fish, only fish like here but the common ingredient is rice.
Paella is prepared with round rice (I took special paella rice), which is sautéed in oil so that all the seeds are coated with fat and do not stick together during cooking.
The quality of the fish also plays a significant role in the success of this dish; the fresh fish give more flavor than the frozen.
Ingredients
400 g special paella rice
150 g squid, cleaned and cut into slices
200 g peeled shrimp
100 g whole shrimp
200 g salmon
300 g of mussels
1 chopped onion
100 g frozen peas
2 peppers (one red and one green)
2 large tomatoes, grated
2 garlic cloves, minced
20 cl of olive oil
A few saffron pistils
Salt and pepper
1 tsp of cucuma
1 liter of shrimp and mussel broth
Cooking method
Wash the mussels, remove the beard and put them in a saucepan with a little water and put on the fire so that they open and return their water. Then we empty them
Do the same for the trimmings and fresh shrimp heads by boiling them in water. Filter the water returned from the mussels and that from the shrimp through a colander and set aside.
In a special paella pan, put the olive oil with the onion and garlic, the peppers and brown them until the onion falls, add the rice and continue to stir until ‘it becomes translucent.
Add spices and salt, peas, grated tomatoes mixed with 1 spoon of tomato paste. Add the mussels and the broth.
Arrange the pieces of salmon, the shrimp, wait 5 minutes then add the squid, the whole shrimp, the mussels with the shell and cook for the remaining time according to what is indicated on the package of rice.
Once the rice is ready and cooked, turn off the heat (there must still be a little sauce) cover with aluminum foil and let absorb for 10 minutes before presenting the dish decorated with a few pieces of lemon.
Seafood Paella Recipe Gordon Ramsay
Ingredients
- 400 g special paella rice
- 150 g squid, cleaned and cut into slices
- 200 g peeled shrimp
- 100 g whole shrimp
- 200 g salmon
- 300 g of mussels
- 1 chopped onion
- 100 g frozen peas
- 2 peppers (one red and one green)
- 2 large tomatoes, grated
- 2 garlic cloves, minced
- 20 cl of olive oil
- A few saffron pistils
- Salt and pepper
- 1 tsp of cucuma
- 1 liter of shrimp and mussel broth
Instructions
- Wash the mussels, remove the beard and put them in a saucepan witha little water and put on the fire so that they open and return their water.Then we empty them
- Do the same for the trimmings and fresh shrimp heads by boiling them in water. Filter the water returned from the mussels and that from theshrimp through a colander and set aside.
- In a special paella pan, put the olive oil with the onion andgarlic, the peppers and brown them until the onion falls, add the rice andcontinue to stir until 'it becomes translucent.
- Add spices and salt, peas, grated tomatoes mixed with 1 spoon oftomato paste. Add the mussels and the broth.
- Arrange the pieces of salmon, the shrimp, wait 5 minutes then addthe squid, the whole shrimp, the mussels with the shell and cook for the remaining time according to what is indicated on the package of rice.
- Once the rice is ready and cooked, turn off the heat (there muststill be a little sauce) cover with aluminum foil and let absorb for 10 minutes before presenting the dish decorated with a few pieces of lemon.
