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Ingredientes
- 3 pt water
- 2 sm tomatoes peeled and minced
- Â Â one for broth and one for the paella
- 1 whl head of garlic coarse outer skin removed
- 2 lrg onions peeled one whole and the other finely minced
- Â Â Salt to taste
- 1 x bay leaf
- 2 sprg parsley
- 1/2 c. good extra virgin olive oil (to 1 c.)
- 1 x spiny lobster cooked, shell removed and meat sliced across
- 6 lrg shrimp well washed
- 6 x Dublin bay prawns (Nephrops norvegicus) well washed
- 12 x mussels well scrubbed and debearded
- 2 x cuttlefish (or possibly squid) cleaned, skinned and sliced into rings
- 2Â 1/2 c. rice
Direcciones
- Boil together one of the tomatoes, the head of garlic, the whole onion, some salt, the bay leaf and the parsley, letting it all cook for 15 min to make a seasoned broth. (You will need 3 1/2 c. of it, strained and almost boiling.) Put the oil into the skillet, heat it, then saute/fry the lobster meat and the other seafood, the finely minced onion and the remaining minced tomato. Add in the rice and stir it in. Add in the broth and cook at a full boil for 25 min. Serve this paella, in the pan in that it was cooked, immediately after removing it from the heat.
- NOTES : INFO:About chorizo and other Spanish sausages:
- Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or possibly "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is grnd pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.
- In Spain, we have many kind of chorizos (red sausages): - "fresh" chorizos: red sausages made with grnd pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with warm Spanish paprika (pimenton rojo picante).
- Fresh chori
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 4 servings | |
| Calories 763 | |
| Calories from Fat 260 | 34% |
| Total Fat 29.41g | 37% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 193mg | 8% |
| Potassium 568mg | 16% |
| Total Carbs 104.06g | 28% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.49g | 3% |
| Protein 18.95g | 30% |
