Cooking Instructions
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Step 1
Cut
Fresh Squid Tubes (1)
into small 1-inch squares.
Step 2
Cut
Monkfish Tail (1)
into two fillets by running your knife through the line of the bone, then cut each fillet into 1-inch pieces.
Step 3
Season
Jumbo Shrimp (12)
with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside.
Step 4
Dice the
Onion (1)
.
Step 5
Mince the
Garlic (3 cloves)
.
Step 6
Heat a paella pan over a medium-high heat and add a
Extra Virgin Spanish Olive Oil (1/4 cup)
. Let warm up for 2 minutes.
Step 7
Season the oil with additional sea salt and add the squid. Mix with the oil and cook for 2 minutes, then remove the squid from the pan and set aside.
Step 8
Using the same pan with the same heat, add the pieces of monkfish and cook for 5 minutes, turning them occasionally.
Step 9
Make a well in the middle and add the Onion. Cook for 2 minutes.
Step 10
Make another well and add the Garlic. then 30 seconds later add
Spanish Smoked Sweet Paprika (1/2 tsp)
and
Canned Tomato Purée (1/2 cup)
. Mix everything together, then season with additional sea salt.
Step 11
Pinch in
Saffron Threads (1/2 tsp)
, then add the squid back into the pan and mix it all together.
Step 12
Add
Fideua Noodles (2 cups)
and mix together until well incorporated. Cook for 2 minutes.
Step 13
Add
Fish Broth (2 1/2 cups)
and gently mix to evenly distribute the noodles. Once it comes to a boil, add the shrimp into the pan. At this point, don´t mix anything, just give the pan a quick shake once in a while. Cook for 10 minutes.
Step 14
Lower the temperature to a low-medium heat and simmer for 3 minutes to reduce the broth.
Step 15
Remove the paella pan from the heat and cover with a dish towel or foil. Let it rest for 5 minutes.
Step 16
Chop
Fresh Parsley (to taste)
.
Step 17
Slice the
Lemon (1)
into wedges.
Step 18
Uncover the pan and garnish with Fresh Parsley and
Lemons (to taste)
. Serve and enjoy!
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