Paella is a fantastic culinary work of art, according to the sun and Mediterranean tastes and its overwhelming colours. Originally a food of the farmers, it was added with seafood in coastal areas.
Ingredients for four people:
8 large prawns
200g mashed tomatoes
2 garlic cloves
A little saffron
200g monkfish or fresh tuna
Gently fry the gambas.
Place clams for half an hour in salt water so as to bring the sand out.
Cook the clams in very limited water. Then add the mussels, so they open. Mussels, which are not open, throw away.
Fry the whole fish in a paella pan made of metal with a little olive oil until it turns golden brown. Then add the mashed tomatoes. Allow to simmer and add chopped garlic, parsley and saffron. Stir a few times and add the rice. Add 3/4L fish stock or boiling water, season and cook at medium heat, moving as little as possible so that the rice grains are loose.
Decorate with the clams, mussels, peas, prawns on top. If it begins to boil, leave to cook for about 18 minutes in a 220C preheated oven.
Instead of the fish, paella can also be prepared with chicken, which is the variant of Valencia. It also comes with pork or lamb.