Spanish Paella in a Cauldron on the Fire (Almost Pilaf with Seafood)

In this recipe, I’ll show you how to cook Spanish paella in a cauldron over a fire. Let me explain right away about the name “almost pilaf with seafood”. It is not entirely correct, because pilaf should consist of cereals and zirvak. However, during the Arab conquest, the Muslims brought pilaf to the Iberian Peninsula, which later turned into paella. Therefore, paella can be safely considered a relative of pilaf!

Ingredients

• Bomba rice (or long grain) – 800 g
• Frozen king shrimps – 300 g
• Argentinean shrimps frozen – 6 pcs.
• Frozen squid (cut into rings) – 100 g
• Frozen mussels – 300 g
• Green peas (frozen / fresh / canned) – 100 g
• Sweet pepper – 2 pcs.
• Garlic – 4 cloves
• Onions (small size) – 2 pcs.
• Pureed tomatoes – 200 ml
• Dry white wine – 1 glass (200 ml)We put the cauldron on the fire, pour olive oil into it. Add butter.
  We send the onion and garlic to the cauldron and fry, stirring occasionally, until the onion becomes transparent.
• Olive oil – for frying
• Butter – 50 g
• Imeretian saffron – to taste
• Freshly ground pepper – to taste
• Salt to taste
• Fresh parsley – to tasteLemon (for serving) – 1 pc.

Directions

1. Peel the onion and cut into medium-sized cubes.
2. Peel the sweet bell pepper from seeds and cut into arbitrary large enough pieces. Please note that I use different colored peppers. This will make the paella look more interesting.
3. Peel the garlic. Now press a little on the garlic cloves with a knife and chop at random. Cutting the garlic too small does not make much sense.
4. Let’s move on to seafood. Preparing them is not difficult at all, you just need to defrost and rinse. Today, for the preparation of paella, I will use 2 types of shrimp – royal and Argentine, as well as squid and mussels cut into rings in the valves.

   

5. We put the cauldron on the fire, pour olive oil into it. Add butter. We send the onion and garlic to the cauldron and fry, stirring occasionally, until the onion becomes transparent
6. Following the onion, we send the bell pepper to the cauldron and mix. Stir the vegetable mixture constantly so that nothing burns.
7. Add green peas. (I use frozen peas, however this is not essential, you can use fresh or canned.)
8. Add mashed tomatoes. Mix the contents of the cauldron.
9. It’s time to add seafood to the cauldron. I add everything at once, except for the large Argentine shrimp, which I will use at the very end solely to decorate the paella.
10. Mix seafood with vegetables and let them stew for about 10 minutes.

    

11. Add pre-washed rice to the cauldron. Pour in white dry wine. Mix rice with seafood and vegetables. Add salt, freshly ground pepper and saffron
12. When the rice has absorbed all the moisture that was in the cauldron, it’s time to add water. Pour water into the cauldron so that its level is 1 cm higher than the rice level. Cooking paella in a cauldron, uncovered, until the rice is fully cooked, about 15 minutes.
13. When the liquid is partially absorbed and its level drops below the level of the rice, put the Argentine shrimp on top. When the rice is fully cooked, sprinkle the paella with chopped parsley, close the cauldron with a lid and let it stand for 5 minutes.
14. Cut the lemon into wedges and garnish with paella when serving.

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