u/globalnofap

Please, I need recommendations from people who have actually visited this place.

Friday night feast

Antes de nada, vivimos en un pueblo costero de A Coruña, aquí siempre, sin excepción, se le echa un poco de marisco pequeño a la paella.

Sé que a los valencianos y puristas, no les gusta que le llamemos paella a este arroz, pero siempre se lo hemos dicho así en casa...

Paella pequeña de 32 cm de diámetro en la base.

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Ingredientes:

Un cuarto de cebolla picada.

Dos dientes de ajo picados.

Una zanahoria picada.

Un tomate medio picado.

Medio kilo de pollo troceado.

Cuarto kilo de calamares troceados.

Cuarto kilo de berberechos. Cuarto kilo de navajas.

Un kilo de mejillones.

Una presada de gambones.

Poco menos de medio kilo de arroz.

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Toda el agua que se usa es la utilizada para poner a beber ( mínimo cuatro horas antes) a los mejillones, berberechos y navajas.

Los mejillones berberechos y navajas se ponen en una pota al fuego ❤️‍🔥 y justo antes de que comience a hervir se apaga el fuego y se separa. Después se añaden tres o cuatro minutos antes de quitar la paella del fuego.

Los langostinos se añaden diez minutos antes de apagar el fuego.

Se deja reposar la paella durante 15 minutos tapada con un paño.

Siempre se acompaña de vino blanco hecho por nosotros...

Saludos desde A Costa da morte.

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First timer. I made an octopus and prawn seafood paella. I couldn't get Bomba rice, so I went with carnaroli, which is a more risotto rice, so I did some things a bit differently to try and achieve the right texture but it's still slightly creamier due to the starch content.

I made a seafood stock with shrimp heads and some octopus stock. Along with some carrots, celery, and onions. Bay leaves and pepper. The stock colour was red brown.

I made the sofrito, olive oil, onions, garlic, red pepper, added paprika, and grated tomato pulp. Then, I cooked it for a long while till the oil separated, and it was like a paste. Then I added the carnaroli rice 220g and fried it for 5 mins on high heat (I saw this in a YouTube video). Then I added 600ml of warm seafood stock with saffron in it. Cooked on high for 5 mins, then medium flame for another 8 mins. Next, I added the braised octopus I had done separately. After another 8 mins, I added uncooked prawns for 5 mins if cooking. Then I increased the heat for the last 2-3mins to achieve socarrat. It was quite delicious for something that was not exactly traditional. Especially with the wrong rice.

I wanted to ask if the colour of the rice looks ok for a seafood version or if there's something I should change about how I made the seafood stock so it's lighter.

If anyone has any other comments on prep please let me know including link to any good recipes/videos!

Thanks