Paella

Step 1 of 7:

 

Finely dice the onion, carrot, bell pepper, and celery. Finely chop the garlic.

Step 2 of 7:

 

Set aside 6 king prawns, clean the remaining prawns, and save the prawn shells.

Step 3 of 7:

 

For the stock, heat 50g of olive oil in the pot and sauté half of the diced onion until translucent. Add the carrot and half of the garlic and fry for 2 minutes. Fry the prawn shells for another 2 minutes, add half of the parsley, and deglaze with 1.6 L of water. Salt the stock and reduce by half. Strain the stock through a sieve.

Step 4 of 7:

 

Heat 50 ml of olive oil in the pan, fry the king prawns with shells in it, and remove.

Step 5 of 7:

 

Add the remaining onions and garlic to the pan and sauté briefly. Add the bell pepper, celery, tomato passata, and paprika powder and fry for another 2 minutes. Add the seafood to the pan, mix everything, and fry for another 5 minutes, stirring.

Step 6 of 7:

 

Add the rice to the pan, stir everything, and fry for 2 minutes. Deglaze with stock, sprinkle saffron threads over it, and arrange the king prawns decoratively on top. Cook the paella covered over low heat for 20 minutes.

Step 7 of 7:

 

Serve the paella with lemon wedges and coarsely chopped parsley.

Tip:

 

Instead of homemade stock, you can use vegetable stock or ready-made fish stock.