Salmorreta (prepared with lady, garlic, parsley and tomato)
Our Seafood Paella Recipe is based in traditional valencian kitchen
Pour the oil in the center of the paella, level, light the fire and heat oil over minimum heat.
When the oil is hot we incorporate the prawns. After 4 minutes we take them out and reserve.
We prepare “Salmorreta” : we mix pepper, garlic, parsley and tomato until getting an homogeneous puree
Then add the cuttlefish and the squid and we cook at low/medium power
Next, separate the cuttlefish and the squid to the borders and pour the “salmorreta” in the middle of the paella
When the tomato is well fried, add the rice, mix and stir for 3 minutes.
Add the “fumet”, broth that we have previously prepared, distribute and settle the rice around the paella and increase the power of the fire to the maximum until it starts to boil all the paella. At the time it starts to boil the broth of the whole paella we keep it 5 minutes to maximum power
Keep in mind that the rice is cooked between 15/18 minutes depending of the variety. (Always use a round rice with absorption capacity) never use basmati!
The “secret” formula is 5 minutes at maximum power and the rest at medium and low heat to finish.