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Estilo murciano paella
Marilò, a dear Spanish friend and great cook, wrote the recipe for her mother’s “estilo murciano” paella especially for us. What else to say but, buen provecho!
Ingredients for the estilo murciano paella , 8 servings
2 handfuls of Carnaroli rice per person + 2 handfuls of a type of rice containing less strach
water, twice the weight of rice
3 slices of monkfish
600 gr of squid
1oo gr of cuttlefish
8 Dublin Bay prawns
8 slipper lobsters
1 kg of mussels
1 kg of clams
2 cloves of garlic
1 red pepper
3 ripe tomatoes
a handful of minced parsley
2 bags of saffron
1 teaspoonful of paprika (to taste)
extra virgin olive oil
Put the clams in a bowl, cover them with water and add abundant salt. Place them into the fridge overnight in order to remove the sand. Repeat the operation twice. Clean the mussels and put them in a pan, then cover it with a lid. Clean them putting aside a few mussels with the shell. Preserve the cooking water.
Dice the monkfish and slice the squid and cuttlefish.
Put the tomato pulp in a container and grate the tomatoes you had previously cut into halves. Mince the garlic and parsley. Add them to the tomatoes. Slice the red pepper.
Heat abundant oil in a pan. Rapidly sautée the Dublin Bay prawns, slipper lobsters and scampi and put them aside. Do the same with the monkfish and then, separately, cook the pepper, add salt and put aside. Then sautée in the same oil the Dublin Bay prawns and slipper lobsters and slightly salt them. Add a tomato and minced parsley and garlic. Brown them for 5 minutes. Add a pinch of paprika. After draining the clams, add it to the other ingredients. Sautée the mixture for a few minutes. Add the monkfish and pepper stripes. Salt them only if you think it’s necessary. Cover with water. Bring to a boil and cook for a few minutes. Melt the saffron in little water and add it to the broth. Then flatten the rice so that it is covered with the broth. Stop mixing the rice and cook over medium-high heat.
After 10 minutes combine the Dublin Bay prawns, slipper lobsters and scampi with the rice. A few minutes before the rice is cooked, decorate with mussels. The rice shouldn’t be undercooked nor overcooked. When you’re cooking the rice, if there’s too much water left, remove it with a ladle. On the contrary, if the rice is still uncooked, add hot water.
When the paella is ready, remove from heat and cover with tin foil or with a dishtowel for about 5 minutes. Serve with lemon slices.
Recipe by Marilò Sanchez Ramos
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