With a Spanish mother I grew up with paella. Thank god for that. It still is my one of my favorite dishes. The original version is amazing and my mother could take half the day just cleaning and preparing the fish. After that making the paella is quite easy. The original paella doesn’t have to much vegetables so I’ve doubled the portions. Also four this quick version I bought the fish already cleaned so I can make the delicious paella in about 30 minutes.
I love this version hope you do to.
| Nr of people | 2 |
| Preperation time | ± 20 min |
| Nr of steps involved | 6 |
| Nr of ingredients | 12 |
| 1 gram | Saffron |
| 2 Tbsp | Olive Oil |
| Handfull | Fresh Parsley |
| 80 gram uncooked | Short brown rice(or paella rice) |
| 1 | yeast gluten lactose free stock |
| 4 Cloves | Garlic |
| 500 gram | Tomatoes |
| 1 | Big red Onion |
| 1 | Big red peper |
| 250 gram | Clamps |
| 200 gram | Fresh pealed prawns |
| 250 gram | Fresh cleaned cut squid |
Add the olive oil in a frying pan with the garlic cloves. When the garlic starts to give color add the squid. Fry just one minutes and remove from pan but leave the garlic cloves in
Now fry the prawns in the same oil until pink and remove again leaving the garlic cloves in the pan.
Now add the clamps until they open. Then turn the fire off
Now mix all all your vegetables, saffron , cube stock and the garlic cloves that were left in the pan in a blender. Ones all smooth about 1 minute bring your sauce in a big frying pan or wok.
Now add the fish and rice ingredients together in a pan and add one cup of water in the pan. bring to boil. Once boiling put the fire on low/medium heath
Stir every 4/5 minutes until rice ready. About 15 minutes. The riced should be still a bit crunchy. Turn the fire off and lett the dish rest for 5 minutes.
You can always wake me up for a good paella. You have different ones depending on the region in Spain but my favorite one is the one with fish. Ps normally I would also add mussels but unfortunately they weren’t available today.
