Paëlla traditional way Valencia

Method

1. 1

   Decorate shrimp and gambas. Sauté the shells and heads 5 minutes with olive oil, then add 700 ml of water. Let cook 20 minutes covered, crush the heads well with a drumstick, and filter. Put the broth aside. Clean and wipe the mussels. Put them in a pot with a little water, cover and cook for 15 minutes. Recover the open moulds, reserving some for decoration. In the paella dish, heat the olive oil and cook the chopped peppers until they start to color well. Crush the garlic and mix with chopped parsley, salt, pepper and saffron. Pour this mixture into the paella with the peppers. Peel the tomatoes, mix them in puree and add them to the preparation. Cook for 5 minutes. Clean the horns and cut them into rings. Add them to the paella with open clams. Cook about 10 minutes until clams open, stirring occasionally. Pour the rice, shrimp and gambas into the paella. Mix well so that everything is soaked in flavors. Pour the broth over the paella, add the food colour and mix. Put some reserved mussels and gambas on top. Bring to a boil, then lower the heat to low/medium and cook for 20 minutes without covering. Cut the heat, cover the paella with a clean cloth and let stand for 5 minutes for the rice to finish steaming. Your seafood paella is ready! Decorate with half a citron and serve directly in the dish for a spectacular effect.

Nutrition

calories

580 kcal

fatContent

12 g

fiberContent

2 g

sugarContent

3 g

sodiumContent

520 mg

proteinContent

42 g

cholesterolContent

95 mg

carbohydrateContent

62 g

saturatedFatContent

4 g

unsaturatedFatContent

8 g

Indicative values from the source, for the original recipe.

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