Preparatión time: 10 minutes
Cooking time: 50minutes
People: 4 dinners
How to make an ORIGINAL LOBSTER PAELLA, from Valencia, Spain
By way of guidance the paella exposed is 8 full rations. Let´s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
· 150 gr Calamari
· 150 gr Swordfish
· 250 gr Pealed prawns
· 1 tomato
· 1 onion
· 400 gr rice
· 8 tablespoonful oil
· Fish broth
· 1 little tablespoonful paprika
· A pinch of saffron otherwise saffron dye
In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish and a big head of monkfish and swordfish.
READY, SET, GO!!
Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!
When the calamari get brown, add the swordfish and pealed prawns, we do like that because calamari need more time to fry. Once the fish is fried we keep them. add the lobster to fry them.
FRYING CRASHED ONION, TOMATO AND PAPRIKA!!
Go back to add the fried calamari, swordfish and pealed prawns. Add crushed onion and tomato and some paprika. Fry them for a few minutes along with the fried fish.
Add rice. Fry them for a few minutes along with the fried fish. Meanwhile we will cut the lobsters in half
ADD FISH BROTH, SEASON AND COOK
Add the broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process
On this point we also add the lobsters that will be placed decorating the paella. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.
READY TO EAT
After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat, ENJOY IT!!