Parellada Rice: Surprise-Free Mixed Paella
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This parellada rice is a delicious and uncomplicated version of mixed paella, ideal for a festive meal or a special celebration. The recipe, which I have been making for years, is characterized by the absence of bones and shells, which makes it perfect to enjoy without worries. The sofrito, with its touch of cuttlefish, gives it an intense and deep flavor. Saffron, of course, is essential to give it that characteristic color and aroma. Go ahead and prepare it, you will love it!
Ingredients (13 ingredients)
-
300 g Bomba rice
-
12 piece Mussels
-
12 piece Clams
-
4 piece Clean monkfish cheeks
-
4 piece Boneless chicken thighs
-
4 piece Fresh sausages
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1 piece Cuttlefish
-
12 piece Prawn
-
1 al gusto Saffron
-
1 piece Fish stock or fumet
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0.5 piece Tomato
-
0.5 piece Italian green pepper
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1 clove Garlic
Preparation (8 steps)
Preparation of the fish stock
In a separate pot, open the mussels and clams with a little water and salt. Reserve the seafood and the resulting broth. Strain the broth from opening the molluscs and add the bones from the monkfish slices and the heads of the prawns. Boil for 10 minutes and set aside. This broth will be the base of our rice.
Preparation of the sofrito
Put the garlic clove in the Thermomix glass and chop 3 Sec./Level 7. Add the green pepper and tomato, both cut into pieces, and sauté 5 Min./120°C/Level 1. Meanwhile, clean the cuttlefish and cut it into small pieces.
Sofrito and cuttlefish
Add the chopped cuttlefish to the sofrito in the Thermomix glass and sauté 5 Min./120°C/Level 1. Stir with the spatula to ensure even cooking.
Brown the meats
Remove the sofrito and cuttlefish from the glass. In a pan, brown the thigh fillets cut into small pieces and the sausages also chopped into bite-sized pieces. Brown well and set aside.
Add the rice
Add the rice to the Thermomix glass along with the sofrito and cuttlefish. Program 3 Min./120°C/Level 1 to pearl the rice, stirring with the spatula.
Rice cooking
Incorporate the hot fish stock into the Thermomix glass, along with the saffron infused in a little of the stock. Program 8 Min./100°C/Level 1 and then 8 Min./90°C/Level 1. Stir gently with the spatula.
Add the seafood and monkfish
When there are 5 minutes left to finish cooking, add the peeled prawns, the mussels and clams without their shells and the monkfish slices to the Thermomix glass. Stir gently with the spatula.
Final rest
Turn off the Thermomix and let the rice rest for 5 minutes inside the covered glass before serving.
Finished cooking? Great! 🎉
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Created by
Andrea Rivera
3
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Fish
- Molluscs
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