Berta is an alemaña (she is half Germanized, but maña in her heart, aupa Zaragoza) who loves traveling and cooking with good company. She lives in Munich like me and we have decided to meet once in a while to cook something we like and post the recipe.
This time was her turn and we decided to make Spanish seafood paella, and a Rucula, avocado and mango salad.
Before starting be warned, we cook with the soul, we grew up in the kitchen watching our mothers and grandmothers make amazing things without following recipes, so we don’t follow an exact recipe, we add or take away by eye, depending on what we find in the fridge, so more than a recipe these are guidelines. Feel free to follow, change, add as you wish. Make it your own.
Ingredients for 5 people:
5 expresso cups of paella rice (you can also use round rice)
10 expresso cups of Fish stock (you can use a vegetable stock and add the liquid of opening the mussels and the king prawns oil)
20 mussels (mejillones)
10 King prawns (bogavantes)
20 venus clam (almejas)
4 cuttlefish (sepias)
1 green pepper
1 red pepper
4 garlic cloves
Half a glass of beer or white wine
A dash of saffron
and of course… OLIVE OIL
How to prepare it:
To clean the mussels put them into salty water during 15 minutes.
Take out the ones that are already opened and the ones that float.
Sieve the mussels and wash them with fresh water.
Put 2 fingers of water, a bit of pepper and a half a glass of beer or white wine on a pot bring to boil. Add the mussels and close it. Heat the pot until the mussels are open. Take them and set them apart. You can add the filtered liquid (through a sieve) to your fish stock.
Do the same with the venus clams.
Cut the cuttlefish in dices.
Press 2 garlic cloves. Cut in dices the tomatoes, green and red peppers.
Cover slightly with olive oil the bottom of the paella pan (you can use a wide pan). Heat at medium temperature. Add the garlic into it. After some seconds, add the green and red pepper. After 5 minutes, add the tomatoes, a bit of sugar, salt and pepper. Cook low during 5 minutes. Add the cuttlefish.
At this time you can start heating the fish stock in another pot.
In another pan put some olive oil and one pressed garlic clove. Fry the king prawns during 1 minute each side and put aside. You can add the used olive oil (filtered through a sieve) to your fish stock.
Place 2 pressed garlic cloves, salt and saffron on a mortar and squeeze them. Add a couple of spoons of the stock already hot.
After 10 minutes you can add the rice and the content of the mortar (saffron mix) to the paella pan and stir it and roast gently 3 minutes. Add the venus clams, mussels and the king prawns, on top.
You need to add the stock now slowly with a scoop to the pan and don´t stir it again.
After 15 or 17 minutes, depending on the rice, put the heat off, take it out of the fire and leave it during 5 minutes with a cloth over the pan. Ready to eat!
Rucula, Avocado and mango salad:
1 lime juice
1 Orange juice
Grape fruit (so it looks nicer)
1/2 Red onion
1 Tea spoon of cummin
Chop the onion place in a bowl with the lime and the orange juice. Set aside.
Chop mango and avocado in slices.
Place rucula in a beautiful salad bowl.
Add the mango, the avocado, some chopped cilantro, the chopped cayena, the onion with the juice, a pinch of salt, some honey.
Mix all well, and add the final touch of the grape fruit.
Now its ready to enjoy.