members recipes

paerella long spatula open fire preferably wood fire or charcoal fire serve with aoili best serve with any white white

Ingredients
-2 lbs• arroz Amarillo or bomba rice paella
-1 lb mussels
-1 lb king crabs
-1/4 lb cream dory fish fillet (fried)
-1/2 lb fresh squid cleaned
-1lb tiger prawns cleaned
-43 oz• tomato sauce
-a hint of Tabasco sauce
-3/4 c pimiento, sliced
-3 medium white onion diced
-1 head garlic minced
-good pinch of saffron
-3 to 4 cups fish stock
-1/4 cup olive oil
-lemon rind
-lemon juice
-lemon wedges for garnish
salt and freshly ground pepper to taste

Method
heat the pan then add the olive oil make sure the oil is hot put the garlic and onion then put all the the uncooked sea foods add the fish stock saffron lemon juice lemon rind salt and pepper when all the sea foods shell turns red then remove from fish stock, removing the unopened sea shells set aside keeping the stock par boiling before adding the rice check if there\\\\\\\\\\\\\\\'s a sand residue from clams and mussel then add the rice then cover don\\\\\\\\\\\\\\\'t mix when its nearly cook arrange all your sea foods on top further cooked your paella covering with news paper to check if its done you\\\\\\\\\\\\\\\'ll hear the rice ticking to crispiness and smells great but not burnt rice.. then garnish with lemon wedges let rest for about 3-5min. before serving..
then after share and enjoy
good for 5-8 persons