And here! My first recipe salt, I think I just put sweet eh ??... But no.
I thought I'd suggest it for the day before, especially if spent with relatives who like something different from the usual cod or dried cod, or if the past with friends to exchange gifts.
Procedure and 'a bit' long, ('cause you have to put the clams to purge the night before), but easy if you do you clean the fish at the fish, you will save much time, as now in fishmongers will clean hypermarket as well as mussels. However
the recipe and 'versatile, if you want to do it then with the addition of meat, it will be enough' drop doses of fish and add the chicken and sausage.
For cooking, should the paeliera, which is a low-iron pot, round and large.
But will go very well a normal low and wide pot.
ONLY FISH PAELLA
ingredients for about 6 people
Ingredients: 1kg of mussels
1kg of prawns 500g clams lupine
2 large clean cuttlefish cuttlefish
a small clean
6 prawns or shrimp 1 can of peas for
(or same weight of frozen)
peppers 4 medium-sized colored
1kg 2 white onions 4 tablespoons rice
of tomato sauce or peeled
4 sachets of saffron
1 cube of fish
1 rib of celery 1 lemon
oil and salt
Procedure:
The night before put the clams in salted water to drain, changing occasionally the water.
the same day, in the afternoon, cleaning the mussels (unless you have made yourselves clean the fish) by rinsing in running water and scraping away the dirt 'on the half shell, sbarbatele and put them in a pan with hot oil and a clove of garlic , leave them open.
Use only the shellfish have opened spontaneously and throw the others.
Do the same for the clams, in another pan.
Strain the remaining sauce in the pan molluscs with a very fine mesh strainer and set aside.
Clean the prawns (if used) by cutting the legs, eyes, and the sting and cut a slot on the back.
Put to cook in a pan with hot oil and salt, rigiratele on both sides.
Once cooked, (minutes) set aside, then strain the sauce.
further clean the squid, where it has remained the bill, put them in a pressure cooker to cook for 5 minutes or in boiling water for 15 minutes, take the test with a fork to see if they are tender.
Shell the shrimp, set aside the shells.
Prepare the fish, which will serve 'to cook our rice, 3 liters of water, nut, onion, celery, shrimp and sauce carapci filtered clams, mussels and crayfish.
Bring to a boil for 15 minutes, skimming.
Strain and add the saffron.
Wash the peppers, cleaned and cut into fairly small cubes.
Cut the squid into small cubes, half shell 'of the mussels and clams and drain the peas.
Finely chop the onion, heat the pan with olive oil and add onion.
When the onion is' just wilted, add the peppers and cook for about 15 minutes from time to time by adding the hot broth, if you see it dries.
Add the squid and cook for 10 minutes, basting with more broth.
Add the peas and rice, pour in the broth as a normal risotto, after 5 minutes into the cooking rice, add the past.
5 minutes from the end of cooking, add shrimp, clams and mussels.
Take a large baking dish (or if you have the paella, so let ') put the rice and decorate with the mussels and clams in their shells and shrimp over, you can also decorate with the lemon.
Serve immediately.
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