Pontevedra style paella | ||||
âPaella al albariñoâ |
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Ingredients for 4 people:1.5 cups of rice per person 3 cups of water per person 400 g of squid rings 200 g of small cuttlefish 200 g of monkfish 200 g of crayfish 200 g of king prawns ½ kg of mussels ½ kg of clams ½ kg of cockles 1 tinned roasted red pepper 4 tomatoes 2 garlic cloves 1 small cup of olive oil Saffron Sweet paprika Salt Sugar 1 glass of Albariño wine Preparation:Heat the oil with some salt in a clay dish. Add the squid rings, cuttlefish, monkfish and crayfish. Brown them and then remove from the clay dish. Finely chop the tomatoes and garlic and add to the same oil. Add a little sugar and heat until all the water evaporates. Then add the squid, the cuttlefish, the monkfish, the crayfish and the rice and stir. Boil the mussels in another pan until they open. Then remove the shells and put them with the rice and the fish. When everything is browned, add the boiling water, the saffron and a glass of Galician Albariño wine. Then add the king prawns, the clams, the cockles and the pepper cut into strips. Cook for 20 minutes approximately. The rice must be loose. | ||||
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