{"id":16003,"date":"2023-02-07T17:15:13","date_gmt":"2023-02-07T17:15:13","guid":{"rendered":"https:\/\/malagagourmet.net\/?p=16003"},"modified":"2023-12-21T19:34:54","modified_gmt":"2023-12-21T18:34:54","slug":"how-make-stir-fry-seafood-paella","status":"publish","type":"post","link":"https:\/\/malagagourmet.net\/en\/how-make-stir-fry-seafood-paella\/","title":{"rendered":"How to make a stir-fry for seafood paella"},"content":{"rendered":"

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.<\/p>\n

Today we will focus on explaining step by step the ingredients and the preparation of the delicate and juicy stir-fry for paella.<\/p>\n

Recipe for the paella stir-fry<\/h2>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

We initially add the cuttlefish to the sauce and later the prawns, clams and mussels, with waiting intervals of approximately 2 minutes per ingredient.<\/p>\n

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 \u200b\u200bthe paella pan (it can happen in the case of large paella pans for large gatherings), point of salt…<\/p>\n

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.<\/p>\n

<\/p>\n

Aceite de Oliva Hojiblanca Ardales<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n

Sauteed ingredients for paella<\/h2>\n

The ingredients for a plate for 6 people that requires the paella sauce are the following.<\/p>\n