Paella
The recipe was created by @voll_korn and prepared in the Original-Profi Collection®.
50 min
Total Time
30 min
Cooking Time
20 min
Preperation Time
Ingredients
| 180 g | Black Tiger Prawns or King Prawns |
| 600 g | Seafood mix (mussels, clams, shrimp) |
| 400 g | Short grain rice, e.g. Bomba variety |
| 1 | Carrot |
| 2 large onions | |
| 1 | Paprika |
| 100 ml | passata |
| 2 tsp | sweet paprika |
| ½ tsp | saffron threads |
| 1 bunch of parsley | |
| 3 cloves of garlic | |
| 1 | Lemon |
| Salt and pepper |
Instructions
Step 1 of 7:
Finely dice the onion, carrot, bell pepper, and celery. Finely chop the garlic.
Step 2 of 7:
Set aside 6 king prawns, clean the remaining prawns, and keep the prawn shells.
Step 3 of 7:
For the stock, heat 50 g olive oil in the pot and sauté half of the diced onion until translucent. Add the carrot and half of the garlic and fry for 2 minutes. Fry the shells for another 2 minutes, add half of the parsley, and deglaze with 1.6 L water. Season the stock with salt and reduce by half. Strain the stock through a sieve.
Step 4 of 7:
Heat 50 ml olive oil in the Frying Pan, sear the king prawns with the shells in it, then remove.
Step 5 of 7:
Add the remaining onions and garlic to the Frying Pan and sauté briefly. Add the bell pepper, celery, tomato passata, and paprika seasoning, and fry for another 2 minutes. Add the seafood to the Frying Pan, mix everything together, and fry for another 5 minutes while stirring.
Step 6 of 7:
Add the rice to the Frying Pan, stir everything together, and fry for 2 minutes, deglaze with stock, sprinkle the saffron threads over it, and arrange the king prawns decoratively on top. Cook the paella covered over low heat for 20 minutes.
Step 7 of 7:
Serve the paella with lemon wedges and coarsely chopped parsley.
Tipp:
Instead of homemade stock, you can use vegetable stock or ready-made fish stock.
