1 kg mussels - sea fresh
200 g giant prawns from deep frost
12 pcs. scallops from deep frost
1 ds. squid in tomato sauce 110 g. Can be omitted
1 to 2 shallots depending on size
4 cloves garlic
1 red hot chili pepper. Use as much as you like
1 red or yellow pepper fruit
1 to 2 carrots. By size
200 g sweet, green peas
250 ml white wine. The one you drink with the food
1/2 box saffron of 1 g
4 to 8 tbsp. Extra virgin olive oil
250 g Spanish Paellaris Valencia rice
Season with butter, salt and pepper
Seafood Paella made for 2 people with fresh mussels
Procedure without liability: Start by thawing and salting the scallops. Mix 1 tsp. fine salt and 1 tsp. fine sugar for 12 scallops. Sprinkle the mixture over the scallops and put them in the fridge until needed, an hour will be appropriate. Also thaw the prawns and put them in the fridge until needed.
Vegetables: Clean the vegetables. Carrots, red/yellow peppers, onions and garlic are cut into cubes.
Mussels: Thoroughly clean and rinse the mussels under the cold tap and discard those that are not closed after this treatment. Onions and garlic are sautéed in oil for a minute, after which the mussels are added and seasoned with salt and pepper. Stir in the pan a few times and add a few glasses of white wine. Steam the mussels for 6 to 8 minutes or until they have opened. Stir in the pan a few times. The mussels that have not opened are discarded. The soup is poured into a saucepan, the mussels are set to cool, so you do not burn your fingers when the mussel is to be taken out of the shell. Keep the soup very warm until it is to be used in the rice.
The easy way with mussels is to use canned mussels. They are simply put for draining in a sieve just like the shrimp. The downside is simply that it does not provide the right flavor. But you can compensate for that by using a good fish soup.
Risotto: Heat the oil in a paella pan, it has two handles one on each side. A Tefal Wok pan with a lid can also be used, so it simply does not have to be put in an oven, but continues to fry on the stove under the lid. I first used a Wok pan, which is seen below. Later I got a Paelle pan, which is seen above in the first picture.
Onions, garlic, chili peppers, red or yellow peppers and carrots are fried in the oil until the onions are ready - 3 to 4 minutes. Then add the rice - a little at a time - while stirring in the paella pan. Make sure all rice grains are greased into oil. When the rice grains become a little clear at the edge, add the warm soup from the mussels a little at a time. Let the rice grains soak up the soup while stirring. Be careful not to boil the rice dry, add with a little more wine / fish soup / water, but not too much so the rice floats in the soup. Continue until the rice is almost cooked, taste them and see if they have a bit of a bite.
Now add the peeled mussels, shrimp, squid in tomato sauce and peas to the risotto. Stir gently in the pan so that it all mixes nicely. Add a few pats of butter, place the lid on the paella pan and place it in a 200 °C preheated oven for 12 to 15 minutes. The finished risotto should be nicely creamy.
Once the paella pan is placed in the oven, do not stir in it. The rice should fall to the bottom so they can form a golden and crispy crust. It is the secret of a perfect paella and coveted by true paella lovers.
Scallops: They were "rimsalted", which is a form of digging, so they do not need to be fried very much. Make a quick and vigorous browning of the scallops and turn off the heat so that they draw the heat into the center.
The paella pan is taken out of the oven and the scallops are placed on top.
Serving: The paella pan or wok pan is placed directly on the table.
Garnish: Finely chopped parsley or coriander, tomato boats and lemon boats. Save some mussels with shell for garnish.
Drink: Of course a cool white wine of your choice. I have chosen an Argentinian Chardonnay wine that goes well with fish, chicken, pasta and cheese. Great choice. I got 3 bottles for DKK 100.00.
Tip: Grate the peel of an organic lemon, squeeze one or two cloves of garlic, chop the parsley or coriander very finely. Mix the three things in butter and put it in a soft rolls. Put the soft rolls in the residual heat from the oven for 5 - 10 minutes. Serve the dumpling to the dish.
Note: It's hard to find Spanish Paellaris, so I tried Oryza Sushi rice, which gave an excellent result. It is a medium grain rice. If you do not have a paella pan, use a work pan with a lid and heat it up on the stove. It will be just as good.