Preparation
Put half of the oil to heat in a frying pan. When hot add the onion (minced)
and five minutes later the tomatoes (in small chunks, unseeded and peeled).
Leave for 5 minutes, crushing the tomatoes every now and then. Puree (with the
potato masher), and add it to the 'paella' pan with the rest of the oil.
Meanwhile, in another saucepan put cold water, adding the spine of the fish
and all the shells and heads of the prawns (that should have been peeled, put
the tails apart). In a different (and covered) one put to boil the clams with a
very small amount of water (they must have been thoroughly washed before,
leaving them to rest in salted water); as soon as the clams open take the
saucepan away from the fire, discarding the empty half of the shells. The water
obtained from these saucepans (clams & prawns) will be strained (using a
very thin tea strainer or a piece of white cloth) and saved.
To the paella (with the pureed tomato and oil) add the green peppers in
small pieces (about 3 cm), the squid (in thin slices, about the size of a small
finger) and the fish (also in small pieces).
Stir for a few minutes and add the rice. Stir for a few seconds with a
wooden spoon, not allowing it to get toasted or fried. Add salt and the fish
broth (hot, but not boiling) -- If you don't have the 5 requested cups of broth
complete with hot water--. Move the pan to even everything, set the fire to a
medium position... and don't put any 'instruments' inside the paella or stir its
contents from this moment!
Meanwhile, using a mortar, crush the garlic, the parsley and the saffron
(add a pinch of salt and it'll be easier). Add two spoonfuls of warm water and
pour over the paella, stirring (but only by moving the pan). Also add now the
tails of the prawns. When 50% of the broth is left add (in an orderly and well
distributed fashion) the red peppers, the clams or mussels and the peas.
From the moment when rice is added it usually takes 20 minutes, but that
depends on the type of rice used.
Once the rice is tender and the broth has been consumed the
paella is moved away from the fire and left apart for a five minute 'rest'
(important). It is served decorated with large lemon slices (some people like to
squeeze it on the rice, so there should be a slice per person, that is included
in the serving).
Take a look at the Previous Recipes!
Gastronomy
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