Olive oil to taste
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped garlic
500g medium-sized prawn
1 kg mussels with shells
1 kg squid rings
1 kg vongole shellfish
1 1/2 cups chopped onion
5 cups uncooked rice
11 cups boiling water
12 fish oil threads
1/2 teaspoon salt
500g prawn
Optional ingredient
Special paella pan
Olive oil to taste
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped garlic
500g medium-sized prawn
1 kg mussels with shells
1 kg squid rings
1 kg vongole shellfish
1 1/2 cups chopped onion
5 cups uncooked rice
11 cups boiling water
12 fish oil threads
1/2 teaspoon salt
500g prawn
Optional ingredient
Special paella pan
1
Put olive oil in the paella pan and heat it up over medium-high heat
Sear the chopped peppers, garlic, and onion until they're softened
Add the squid, vongole shellfish, prawns, and mussels to the pan
Stir occasionally until the seafood is cooked through
Wait for the water that forms to evaporate and let the ingredients simmer
Add the rice to the pan, one cup at a time, stirring well after each addition
2
In a separate pan, dry the fish oil threads over low heat
Add salt and mix well
Then add 1 cup of boiling water and stir until it forms an emulsion
Pour this mixture over the paella, mixing well to combine
Add the remaining cups of boiling water, one at a time, stirring constantly
Add the prawns and let them cook for a few minutes before serving.
