The delicious paella can be done in many ways. Meat and fish, (most famous) only one fish or meat with other ingredients that go with it, of course. This is the only fish (paella blind, because he has no bones or bones and can be eaten with eyes closed)
Ingredients: for four people and a large pan of 40 cm. In diameter
¤ 40 prawns, peeled (can be frozen)
¤ 300 gr. White fish (hake, monkfish, etc.)
¤ 200 grs. squid, sliced
¤ 1 can of tuna in olive oil
¤ 450 grs. Normal rice (not long grain)
¤ 1 medium onion, chopped clean
¤ 3 medium tomatoes, peeled and pieces
¤ 5 cloves garlic, peeled and crushed
¤ 200 grams. Mushrooms, cleaned and rolled
¤ 100 grs. green peas (can be frozen)
¤ 100 gr. Green beans (can be frozen)
¤ 1 small bunch parsley, chopped clean and
¤ 2 red peppers, roasted, peeled and sliced (can be canned)
¤ 100 dl. Olive oil
¤ Salt to taste
¤ natural saffron
¤ 1 liter and a half of water
Put water and salt in a saucepan and bring to a boil. Put the cleaned fish, peas and green beans and simmer 10 minutes. Book hot. Make a hash with garlic and parsley. Book.
Thaw shrimp if they chose. Clean and chop all vegetables. Put oil in pan and fire it. Pour the shrimp and saute. Remove and set aside. In the same oil, fry the squid, onion and remaining garlic, add tomatoes, stir, add the tuna and mushrooms, stir and remove from the pan. Book.
Pour the rice into the pan with a little more oil, give a few turns and add all the sauce, some of the broth with vegetables, fish and saffron, stir, go slowly pouring broth and from now on not to remove the rice. As well as absorbing the broth will be taking a little more and shake the pan with a zig-zag often so the rice does not stick.
When the rice is al dente, place shrimp, chopped garlic and parsley and red pepper strips on top, shake the pan and turn off heat. Cover the pan with kitchen clean rags and let stand 5 minutes.
Note: The paella is more exotic if the shrimp are not peeled, instead it is more uncomfortable to eat.