|Seafood Paella|

Cuba masak Seafood Paella.

Lebih kurang macam nasi goreng gak.

Tapi dimasak dalam periuk.

Sedap gak dimakan dengan sambal belacan.

Saya sharekan resepinyer ok.

 

Seafood, rice, vegetables, and saffron are the key ingredients in a classic paella. This version is loaded with shrimp, squid, and scallops. The rice is flavored with a stock made of the shrimp shells.

Prep Time: 30 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 20 minutes

Ingredients:

• 1 pound medium shrimp, shelled and deveined, shells reserved
• 4 cups water
• 1 pound cleaned squid
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, thinly sliced
• 1 red pepper, cut into thin strips
• 1 cup canned tomatoes, with their juice, chopped
• 1-1/2 teaspoons salt
• 2 cups medium-grain rice
• 1/8 teaspoon ground saffron
• 1 pound sea scallops
• 1 cup frozen peas

Preparation:

Make shrimp stock:
In 3-quart saucepan, combine shrimp shells and water. Heat to boiling; reduce heat, partially cover, and simmer 30 minutes. Strain broth through sieve; discard shells. There should be about 3 cups shrimp broth.

Rinse squid with cold running water and pat dry with paper towels. Slice squid bodies crosswise into 1/2-inch rings. Cut tentacles into 1-inch pieces. In deep nonstick 12-inch skillet, heat oil over medium-low heat. Add onion and garlic and cook, stirring frequently, until onion is tender, about 7 minutes. Add red pepper and cook 4 minutes. Add squid and cook 2 minutes.

Add tomatoes with their juice, 1/2 cup shrimp broth, and 1/4 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Stir in rice, saffron, remaining 2-1/2 cups shrimp stock, and remaining 1-1/4 teaspoons salt. Heat to boiling over high heat. Reduce heat; cover and simmer until squid is tender and rice is cooked through, about 20 minutes.

Pull off and discard tough crescent-shaped muscle from each scallop. Cut scallop horizontally in half if large. Stir scallops, shrimp, and frozen peas into rice mixture in skillet; cover and cook until scallops and shrimp are just opaque throughout, about 9 minutes longer.

Yield: 6 servings

Source: The All New Good Housekeeping Cookbook edited by Susan Westmoreland