Typical dish of Spanish cuisine, Paella has an indescribable taste and aroma.

It takes its name from the typical pan used “paellera” and is based on rice, saffron, seafood and / or meat.

To make everything incredibly tasty and fragrant we think the mussels and the crustacean fumet in which the rice is cooked, adding the touch of class to our STRIANESE Tomato Sauce!
Share it with your friends, during a special occasion or after an aperitif strictly based on sangria and tortilla.

INGREDIANTS

• Rice 400 g
• Mussels 1 kg
• Squid (to clean) 500 g
• Scampi 8
• Shrimp 8
• Onions 80 g
• 1 clove garlic
• Crustacean stock 750 g
• STRIANESE tomato puree 200 g
• Saffron (2 sachets) 0.25 g
• Sweet paprika 5 g
• Sweet chilli 1
• Extra virgin olive oil to taste
• Salt up to taste
• Black pepper to taste

Preparation

To prepare the paella, first prepare the shellfish stock. After cleaning the mussels, heat a little oil in a pan, and cook them for at least 4-5 minutes over high heat. Turn off the heat and drain the mussels in a bowl on which you will have placed a colander, in order to filter and set aside their cooking liquid that you will need later.
After cleaning, also the squid, peel and finely chop the onion then remove the seeds from the chilli and cut it finely. Finally, peel the garlic clove, divide it in half and remove the inner core.
In the specific pan for paella, heat a drizzle of oil with the garlic clove, then add the shellfish and brown them for 1-2 minutes on each side over high heat.

Once cooked, transfer the prawns and prawns to a plate and set aside. In the same pan, add the onion and sauté it over low heat for a few minutes, also adding the chilli.
Now raise the heat slightly and add the squid. After a couple of minutes, remove the garlic and pour the STRIANESE tomato puree. Also add the hot comic

and the liquid from the mussels that you have kept aside.

Flavor with saffron and paprika, stir and bring to a boil, only then can you add the rice and shelled mussels, then pepper and salt. Flavor with saffron and paprika, stir and bring to a boil, only then can you add the rice and shelled mussels, then pepper and salt.

Give a final stir and cook over low heat for about 18 minutes, or for the time indicated on the package: the rice will have to cook by absorption, so it will no longer be stirred but you can only gently stir the pan from time to time.

After the cooking time has elapsed, the rice should be dry and partially stuck to the bottom of the pan. At this point your beautiful paella is ready to be served!