Ingredients: |
Ingredients: Shrimp, Scallops, A strong flavor fish (in USA normally I use cod), Little neck clams, Mussels, Saffron,Onion, Roasted peppers, rice (important: “Goya”)
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Directions: |
Directions:1. Clean little neck clams, boil in water with salt for at least 5 minutes after boiling. Save the broth. Save the clams; Same for muscles, clean and boil, save the broth.
2. Peel off the shrimps, leave shrimps in a plate and save the shells and head if possible, wash it and boil it for at least for 5-8 minutes, and save the broth but BE SURE YOU put it through a strainer.
3. Combine broth from clams, shrimps and muscles, taste it for enough salt (always a bit more than you would like). Chop ½ onion in small pieces. Have a plate with the fish cut (not too big, not too small), clean shrimps, and an scallops
4. Put in a pot vegetable oil and when hot add onion. When they turn golden, add the fish, scallops and shrimps (high heat) for about 4-5 minutes (Shrimps turn orange/red) Then you add the rice for one minute and mix all very well. Transfer to an oven tray. Add the broth already boiling. Very impt: ration rice to broth is 1:2. Mix well, add the yellow dye, the zafran and the roasted red pepper. Mix well
5. Place in oven and cook for about 20 min at 325. The rice must be soft and there is still a little bit of liquid. Remove from oven, cover with the kitchen towel. Eat soon after. |
This recipe for Paella a la Luciana is from