Its origin comes from the Spanish gastronomy due to the large number of seafood found in most of the Iberian dishes. It is characterized by a light broth of squid and rice. The secret to this recipe is in the broth since fish heads and tails of calamari are needed for the preparation, since that is where the flavor is concentrated.
This Spanish recipe came to Venezuela to stay and was adapted to our cuisine, incorporating crab, clams, mussel, among with other seafood, which give the traditional touch.
Ingredients
For the broth | |
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1 large Onion cut in half | |
1 sprig of Parsley | |
2 Sweet Peppers cut in half | |
4 Fish heads or seafood tails | |
5 Crabs | |
4 liters of Water | |
Salt | |
For the stew | |
3 tablespoons Vegetable Oil | |
½ cup Onion cut into brunoise | |
5 cloves Garlic mignonette | |
½ cup Sweet Pepper cut into julienne | |
1 tablespoon Parsley cut into julienne | |
1 tablespoon Cilantro cut into julienne | |
1 tablespoon ground Cumin | |
1 tablespoon Black Pepper | |
1 pinch Oregano | |
½ kg of Prawns washed, peeled and shelled whole | |
½ kg of peeled Squids, cleaned and cut into rings | |
1 kg of shellfish (Scallops, Mussels, Clams) | |
4 tablespoons Tomato Paste | |
2 cups of Rice | |
Salt |
Utensils
Medium pot |
Large cauldron |
Knife |
Cutting board |
Wooden spoon |
Preparation
For the broth
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In a large skillet place the fish tails, onion, sweet pepper, and parsley and cook over medium heat.
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Place the clean crabs, salt to taste, stir and simmer for a few minutes.
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Remove vegetable broth and reserve only the liquid and crabs.
For the stew
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In skillet pour oil and heat.
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Add onions, garlic, sweet peppers, herbs, and pepper and saute for a few minutes.
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Then proceeds to add the tomato paste and mix with the help of a wooden spoon to thicken slightly.
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Incorporate seafood and cook until the prawns begin to change color.
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Add 2 litres of broth with crabs, adjust salt and cook for a few minutes until it starts to boil.
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Add the rice when it is boiling and cook for 10 minutes.
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Incorporate seafood and move the rice constantly.
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In a separate skillet heat the remaining broth to boil and gradually add the rice until soft and forms the hotpot.
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Serve hot.