Paella is also known as paella rice and has that name because of the pan in which it is made. The base of the paella is rice and seafood. Its origin is from Valencia SpainHowever, there are different recipes. Today we show you the recipe for the chef El Capi Juan Carlos Amaya, this recipe is for 8 people and the preparation time is approximately 100 minutes.
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Ingredients to make the seafood paella
- 2 red bell peppers
- 2 green bell peppers
- 4 medium white onions
- Olive oil
- 1 kg of prawns
- 1 kg prawns
- 1 kg mussels
- 2 kg fresh fish cut into cubes
- 1 kg of rice bomb
- 3 lt fish stock (stock)
- Season paellera
- Freshly ground black pepper
- Squid rings
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Preparation of the paella
- Place olive oil in the paella pan to fry the peppers and onion previously cut into julienne. We add the prawns to seal them and release their flavor in the preparation. We leave them until they are red, that is, cooked. When this happens, we remove and reserve them to decorate the finished dish.
- We cook the mussels until they open and then we remove and reserve. Every time we remove an ingredient, we must mix the onion and peppers so that they pick up the flavors released by the seafood.
- Add the diced white fish. When the fish is sealed, we add the rice, olive oil and the fish stock.
- We add the spices; the paella seasoning, 5 or 6 strands of saffron, freshly ground black pepper, a tablespoon of salt and 3 cloves. The paella should be on high heat.
- When it starts to boil, you have to start adding warm fish stock each time it is needed until the rice takes a suitable texture. When the rice is almost of the ideal texture, we put it on low heat and add the short-cooking ingredients: shrimp, previously seasoned squid rings and baby octopus.
- We add the seafood that we previously cooked, the prawns, the prawns and the mussels. Cover with a damp towel or aluminum foil for about 5 minutes.
- Our paella is now ready to “plate” and enjoy.
Tips from El Capi
- To make it a good paella, dedicate all your love and commitment to the funds or broths. If it is seafood, it is important to use fresh and fine fish head and bones, lobster carcasses and prawns. If it’s meat, prepare it with chicken breast bones.
- The flame must cover the entire paella pan in a proportional way to achieve uniform boiling and cooking.
- The stir-fries of the vegetables should be over low heat.
- The rice should be sautéed for 3 minutes without stopping moving and then add the broth.
- After the paella comes to a boil, cooking should be 10 minutes over high heat and after another 7 to 10 minutes over low heat.
Juan Carlos Amaya Guevara (El Capi) is a businessman, author, lecturer, expert chef in seafood and gastronomic researcher. For more than a decade he has created a group of companies (Fishop Alimentos Gourmet, Compañía del Mar Pescadería, Sattvica Café Gourmet, El Merlin de Cabo Blanco (Colombia branch), Amor a Mar and El Capi). Amaya has been invited to share her secrets and history on CNN en Español, El Tiempo, RCN Internacional, Venevisión Plus, El País, Univisión, Cromos, HOLA! Colombia, HELLO! USA, Blu Radio, Olímpica Stereo, Telepacífico, Despierta América, among others.
More information at: https://juancarlosamayag.com