Seafood Paella with Lemon and Herbs Recipe

Paella of seafood with lemon and herbs

For 4 to 6 people.

Ingredients

Half teaspoon of Saffron threads
2 tablespoons hot water
150 grams of fillet of cod without skin and washing
1.25 litres of hot fish stock
12 large prawns without shell nor the intestinal thread
450 grams of squid rings or in medium-sized pieces or the same amount of scallops without the valves
3 tablespoons of olive oil
1 large red onion chopped
2 garlic tooth chafados
1 red chilli, fresh, small, seeded and minced
225 grams of peeled tomatoes and wedges
375 grams of rice
1 tablespoon chopped parsley
2 tablespoons chopped fresh dill
Salt and pepper
1 lemon wedges, to serve

Preparation

Leave the Saffron soak in a bowl of hot water for a few minutes
Cook the cod in a pan with the hot broth for 5 minutes, put in a colander, pass under the stream of cold water and drain.

Add the prawns and Squid in the broth and cook them for 2 minutes.

Crosscut cod and go to a bowl, along with the seafood. Set aside and allow the broth to fire heat.

Heat the oil in a paella pan and fry the onion. Add the garlic, chili and saffron with water and stir 1 minute.

Incorporate tomato wedges and stir 2 minutes longer. Add the rice and herbs and mix well
Pour all of the broth and bring to a boil, lower the heat and simmer 10 minutes without cover. Do not stir the rice during cooking, simply shake the paella pan once or twice or when adding any ingredient.

Salt and pepper and Cook 10 minutes, until the rice is almost cooked. Add a little more broth if necessary.

Then add the seafood and leave 2 minutes into the fire.

When the broth has been absorbed and the rice of the base start to be toasted, remove from heat. Cover the paella with aluminum foil and let stand for 5 minutes. Serve with the lemon wedges.