Spanish Paella... a bouquet of seafood in one dish. Seafood lovers will definitely try this recipe, and we, in turn, recommend everyone to try it.

Ingredients:

Half a kilo fish filletHalf a kilo sea shellsHalf a kilo shrimpHalf a kilo calamariQuarter cup fresh basilQuarter cup fresh cilantroOne tablespoon minced garlicOne medium dry onion3 large tomatoes4 cups fish or shrimp brothSalt to taste3 tablespoons paprika or sweet red pepper powderA pinch of turmeric2 red bell peppers2 green bell peppersOlive oilVegetable oil2 cups Egyptian or Basmati rice, as desiredSliced lemon for garnishOne tablespoon saffron or safflowerHalf cup canned or fresh peas Tomato Sauce:2 peeled and deseeded tomatoesHalf a yellow bell pepper, choppedHalf a teaspoon minced garlicOne tablespoon olive oilReady-made Tabasco sauceBlack pepperSaltVegetable broth

Preparation Method:

Clean the shrimp well, then wash with water and let drain.
Sauté the shrimp in a little oil in a pot until cooked. When their color changes, remove them from the pot and set aside.
In the same pot and with the same oil, sauté the fish fillet for a few minutes until cooked, without overcooking, then set aside.
After the fish, sauté the calamari in the same pot and set aside as well.
In the same pot we used, sauté the chopped dry onion until slightly wilted, then add the garlic, then the green and red bell peppers, then the finely chopped tomatoes.
Sprinkle paprika and turmeric over the vegetables and stir until the vegetables begin to wilt.
Add the finely chopped fresh cilantro and basil and stir briefly before adding the rice.
Add the rice and stir, then add the ready-made or homemade fish broth. You can get shrimp broth by boiling the heads separately in a pot after boiling them for a minute with aromatics and lemon to remove any fishy smell, then boiling them well to extract their broth.
After adding the shrimp or fish broth, add the saffron and leave the pot on the heat until it boils.
Let the rice absorb the broth, and just before it's fully cooked, place half the calamari on top.
Peel half of the shrimp that we set aside and add it over the rice and calamari, then stir.
Leave the pot on low heat until all ingredients are cooked.
Meanwhile, wash the shells and steam them until they open, then set aside to drain.
When the paella is cooked, garnish it with the remaining half of the shrimp, the cooked and drained shells, the remaining half of the calamari, the fish fillet, peas, and lemon slices.
Serve the tomato sauce alongside the Spanish paella.

How to Make Tomato Sauce:

Blend all ingredients in an electric blender.
Strain the mixture into a bowl, cover it, and leave it in the refrigerator or a cool place for about two hours.
When serving, you can warm it slightly on the stove, but it's best served cold after garnishing with basil leaves.

The recipe for delicious Spanish Paella from the friend and chef of Shoutabkhin Today website:

Nicole Maawad

Click on Nicole's name to visit her page and discover her delicious recipes.

Ingredients:

Preparation Method:

Nicole Maawad

For more Spanish recipes, here is the link: How to Prepare Spanish Celery Soup

For more of Nicole's wonderful recipes, here is the link: Kofta Patties Stuffed with Vegetables

How to Make Spanish Paella

Prep checklist

Cooking notes