If you want to talk about delicious seafood that is not actually seafood, then you are talking about the Paella. This traditional Spanish recipe it's know for mixing natural ingredients from the sea, and also a little of earthy meat. It gives the paella a unique flavor. Just follow these steps and you can enjoy from very delicious paella in your kitchen.
You will need:
White rice (2 1/2 cups)
Chicken stock (6 cups, divided)
Garlic (3 cloves)
Fresh Parsley (1 teaspoon, chopped)
Curry powder (1/2 teaspoon)
Saffron Threads (5)
Black Pepper and Salt (to taste)
Olive oil (1/4 cup)
Onion (1, diced)
Chicken (1 whole chicken or 3 pounds, cut into small pieces)
Shrimp (2 cups, peeled, deveined and diced)
Lobster tails (6 small)
Claims in shell (1/2 pound, scrubbed)
Mushrooms (1 jar or 8 ounce, drained)
Green peas (1 cup)
Mussels (1 can or 2 ounces)
How to do it:
First rinse the rice in cold water, then drain and set aside, now bring the chicken stock into a saucepan and place it over medium heat to boil, before cover it reduce the heat to low and keep it warm. Now you will take the follow ingredients and work them with a mortar until a smooth liquid is formed: garlic, parsley, curry powder, saffron threads, salt, black pepper, and ½ cup of the how chicken stock. Once you have the liquid set it aside. Next step it's to take a paella pan over medium heat and heat there the olive oil, before it's too hot add the onion until this becomes browned, add the chicken, shrimp, lobster and clams; cook all of this until the chicken, and shrimp are pink and done, now that you have this add the seasoning liquid you ser aside before. Take the rice and stir it in, add too the hot chicken stock and simmer until the rice is done, you will know this when it's tender. Finally add the mushrooms, peas and mussels and keep stirring for about 10 more minutes. Now you can remove from the heat and serve in a few minutes.
You will need:
White rice (2 1/2 cups)
Chicken stock (6 cups, divided)
Garlic (3 cloves)
Fresh Parsley (1 teaspoon, chopped)
Curry powder (1/2 teaspoon)
Saffron Threads (5)
Black Pepper and Salt (to taste)
Olive oil (1/4 cup)
Onion (1, diced)
Chicken (1 whole chicken or 3 pounds, cut into small pieces)
Shrimp (2 cups, peeled, deveined and diced)
Lobster tails (6 small)
Claims in shell (1/2 pound, scrubbed)
Mushrooms (1 jar or 8 ounce, drained)
Green peas (1 cup)
Mussels (1 can or 2 ounces)
How to do it:
First rinse the rice in cold water, then drain and set aside, now bring the chicken stock into a saucepan and place it over medium heat to boil, before cover it reduce the heat to low and keep it warm. Now you will take the follow ingredients and work them with a mortar until a smooth liquid is formed: garlic, parsley, curry powder, saffron threads, salt, black pepper, and ½ cup of the how chicken stock. Once you have the liquid set it aside. Next step it's to take a paella pan over medium heat and heat there the olive oil, before it's too hot add the onion until this becomes browned, add the chicken, shrimp, lobster and clams; cook all of this until the chicken, and shrimp are pink and done, now that you have this add the seasoning liquid you ser aside before. Take the rice and stir it in, add too the hot chicken stock and simmer until the rice is done, you will know this when it's tender. Finally add the mushrooms, peas and mussels and keep stirring for about 10 more minutes. Now you can remove from the heat and serve in a few minutes.
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