Paella with Saffron Recipe
Spanish Saffron treads: a basic Paella ingredient.
Two of the main ingredients for Paella are rice and saffron. Although saffron is one of the most expensive spices, the saffron gives not only color, but also flavor to paella. This Paella saffron recipe is for 8 persons and will not use only seafood, but also other traditional ingredients like chicken (you could use also duck) and rabbit meat.
Ingredients:
3 cups of rice
1 lbs of fresh shrimp
1 lbs calamari or squid, cut into rings
1 lbs white mussels (called also Almejas)
1 can of tuna fish
1 lbs black mussels (called also Mejillones)
8 small lobsters or crayfish
2 lbs of chicken meat
1 red bell pepper
2 lbs of rabbit meat
2 tablespoons of tomatoes paste
2 tablespoons of saffron
1 small can of green olives
Salt to taste
1 cup of olive oil
Directions
Give the oil in the paella pan at high heat. Add the chicken and rabbit meat and fry them until they are nearly done. Sprinkle some salt and let them fry until they turn golden. Add the calamari and pepper and then the tomato paste. Let them roast very well. Now let’s add the shrimp, white mussels and the black ones. Add water, counting each glass (for each glass of rice two and a half glasses of water). When it starts boiling add the olives, tuna and the saffron. Let them cook for 10-15 minutes and if there’s the case sprinkle some more salt.
Add the rice and let it cook at low heat for 20 minutes. With 5 minutes before you turn the heat off; add the crayfish.
Tips
Serve it with a glass of dry red Spanish wine.
