How to make a stir-fry for seafood paella

Paella is one of the most common dishes in Spain and its culture, a great delicious alternative for a family meal or gathering with friends. This dish can be combined with different ingredients, but the main thing in a good paella is its sauce.

Today we will focus on explaining step by step the ingredients and the preparation of the delicate and juicy stir-fry for paella.

Recipe for the paella stir-fry

Next, we are going to detail the step-by-step recipe for the stir-fry for seafood paella. This process can vary according to personal tastes or special considerations of each one, but it can be taken as a general reference of the recipe.

Clean the mussels in order to place them in water for an hour so that they can be opened. Peel the prawns and king prawns, remember to remove the black thread.

We clean the cuttlefish and when it is washed, split it into small squares. When we have all these foods ready we must serve the oil in the paella pan, we introduce the garlic to fry them.

We initially add the cuttlefish to the sauce and later the prawns, clams and mussels, with waiting intervals of approximately 2 minutes per ingredient.

When we have already completed all these steps, we add the fried tomato and saffron to the paella pan, which is the ingredient that gives that characteristic color to the famous Valencian paella, and we stir evenly making circles on the paella pan to avoid inconveniences such as sticky rice, differentiation of flavors according to the area of ​​the paella pan (it can happen in the case of large paella pans for large gatherings), point of salt…

We pour the homemade fish broth directly into the sauce, although it can also be done with water, but as expected, it would not end up getting as juicy.

Aceite de Oliva Hojiblanca Ardales

We will test the point of salt, according to the taste of the diners and we serve the cups of rice, which will have been previously measured. Subsequently, we add a small touch of parsley and cook it for approximately 17 minutes, with a medium-high fire power so that as it reaches 10-12 minutes, lower the power a little. Waiting times may vary slightly depending on the paella pan, so we cannot take all times literally.

Lastly, we would let it rest for a couple of minutes after cooking and we would have already obtained our paella, which can be accompanied in various ways, the most common being lemon slices and homemade aioli.

Sauteed ingredients for paella

The ingredients for a plate for 6 people that requires the paella sauce are the following.

• 6 cups of coffee, as a measure for the rice
• 200 grams of shrimp
• 200 grams of mussels
• 1 cuttlefish
• 3 garlic cloves
• 6 tablespoons of fried tomato
• Salt
• fresh parsley leaves
• Saffron
• 11 cups fish broth, which can be substituted for water.

How to prepare a sauce for Valencian paella

The Valencian paella has its peculiarities and is the type of paella par excellence. The ingredients of the general elaboration are the following:

• 400 grams of Bomba Rice
• 1 kilogram of chopped chicken
• 500 grams of chopped rabbit
• 100 grams of fresh garrofó
• 150 grams of green beans
• Saffron
• 100 grams grated or chopped natural tomato
• 5 tablespoons of extra virgin olive oil
• ½ tablespoon paprika
• Sprig of rosemary or parsley
• Salt

How to prepare a sauce for Valencian paella

The Valencian paella has its peculiarities and is the type of paella par excellence. The ingredients of the general elaboration are the following:

• 400 grams of Bomba Rice
• 1 kilogram of chopped chicken
• 500 grams of chopped rabbit
• 100 grams of fresh garrofó
• 150 grams of green beans
• Saffron
• 100 grams grated or chopped natural tomato
• 5 tablespoons of extra virgin olive oil
• ½ tablespoon paprika
• Sprig of rosemary or parsley
• Salt

Its preparation is based on the following process that we are going to detail.

1. If we have frozen vegetables, we let them thaw several hours before in the fridge.
2. We take the vegetables that we are going to use and chop them together with the chicken and the rabbit.
3. Add olive oil to the pan and turn on the heat. When we notice that the oil is already hot, we introduce the chicken and the rabbit to brown them for approximately 2 or 3 minutes, taking into account the detail of turning the pieces of meat so that they can be done evenly.
4. When we have browned the meat, add the vegetables and sauté them.
5. Add the grated tomato and fry it, stirring constantly.
6. As we notice that the color of the tomato becomes darker, we add the paprika, and stir it for a short moment to immediately pour the water approximately up to the edge of the pan or paella pan to prevent it from burning.
7. Then add the water, add the saffron, rosemary or parsley and salt.
8. When the water starts to boil, let it boil for about 5 minutes and then lower the heat to medium power and let it cook for 20 to 30 minutes. So now, stoke the fire and finally add the rice evenly on the surface of the paella.
9. Finally, after having checked the salt point, we keep the heat at high power until the rice reaches its cooking point and that’s it, we would have our paella in the pure Valencian style.