Seafood Paella - Paella de marisco: choosing the rice, cleaning the molluscs and crustaceans and useful tips http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe 300 g of Bomba, Originario or another type of rice 700 ml of water salt to taste 1 kg of mussels 350 g of squid 300 g of scampi 300 g of prawns 1 sachet of saffron 200 g of peppers 100 g of peas 2 tablespoons of extra virgin olive oil chilli to taste 100 ml of dry white wine 1 clove of garlic Preparation Paella de Marisco (Seafood Paella) 1. Start by cleaning the mussels. Brush and clean the mussel shells with a brush or by rubbing them vigorously together. Remove any broken or partially open mussels. Rinse the mussels under running water and plunge them into a bowl filled with cold water. 2. In the meantime, clean the scampi, removing the pulp from some and leaving others whole for decoration. To remove the pulp from the scampi, leaving the shell intact, rest the back of the crustacean on one hand, insert the tip of the scissors into the ventral cartilage, and cut along both sides. Remove the cartilage with your hands. If you wish, you can cut off the legs. Insert a finger under the pulp, applying light pressure, until the pulp is completely detached. Remove the intestinal filament, possibly using a stick. To completely remove the shell, leaving the pulp attached to the head, rest the back of the scampi on one hand. Insert the scissors at the base of the tail and cut it in half, up to the head. Turn the scampi with its belly resting on your hand, then make the same cut on the dorsal side. Gently remove the shell and remove the intestinal thread with a stick. 3. Proceed with cleaning the prawns. To clean the prawns only of the intestinal thread, leaving the shell, proceed in this way. After washing, place the prawn on the cutting board, with the head facing us. Insert the scissors into the shell, then cut the back. Insert a stick inside, in the cut created until you reach the intestinal thread. Lift the intestine, pull it gently, first from the head side, then from the other side, being careful not to break it. 4. Clean the squid. Wash the squid in running water. Using two hands, but without too much energy, separate the tentacles from the rest of the body: by doing so, you can remove part of the innards because they are attached to the head. Remove the internal cartilage pen. Empty the sack of other innards residues and the ink sac, then wash the squid in running water, freeing it from the internal membranes. Proceed by removing the skin: cut the squid and pull the skin with your hands. Using a knife, cut the fins and remove the skin following the same procedure. If you wish, you can turn the bag inside out and wash the inside with cold water. Now clean the head. Clean the tuft of tentacles from the head and any viscera that remain attached. Press the tentacles in the center to remove the central rostrum. Cut the head at eye level. Rinse the head and the bag in water: the squid are ready to cook. 5. Clean the peppers, cut them in half, remove the filaments and internal seeds. Cut the peppers into thin slices. 6. Bring about 700 ml of water to the boil and add a little salt. When the water boils, plunge the crustacean carcasses and leave to boil to prepare a very quick fish stock. Did you know that… To prepare a more aromatic fish stock, we recommend adding a carrot, a stick of celery and, if desired, an onion or a shallot to the water. The whole thing should then be left to cook for at least an hour. 7. Pour 2 tablespoons of oil into the paella pan, flavour with a clove of garlic and brown the calamari rings. Add a pinch of salt and the chilli pepper. When the calamari are golden, deglaze with the white wine, let it evaporate and add the peppers cut into strips. Add a ladle of fish stock and cook slowly for 15 minutes. 8. In the meantime, open the mussels. Heat a saucepan for a minute, then add the mussels rinsed and drained from the soaking water and cover with a lid, stirring occasionally... Continue on: http://www.my-personaltrainer.it/Tv/R... #MyPersonalTrainer #paella #PaellaDiMare ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice