Rice paella and pasta paella
Instructions
02532 PAELLA of rice and PASTA PAELLA INGREDIENTS for 4 PEOPLE 350 g Carnaroli rice, 800 g of sea: clams mixed with shell, shell clams, scampi, mussels with shells, calamari, shrimp, shrimp; 100 g of peas, 1 red pepper, a tomato, 700 g nut soup, garlic clove, a sachet of Saffron, 1 onion.
Heat the oil in the in the pan.
Pour, stirring, garlic and onion and saute for 3 minutes.
Add the tomatoes and stock.
Add the fish, cut the pepper into squares and combine it with peas in pan.
Add the rice and saffron, stir, then bring to a baking without mixing.
Leave for 10 minutes, turn off the heat, then pour into a large serving platter (or better yet directly into paella pan), decorated with shellfish and served hot.
For the pasta paella follow the recipe above and replace the rice with 350 g of dough.
