Squid and Shrimp Paella
When culinary historians (including Pokhlebkin) finally began studying plov recipes, it was decided to divide plov into Uzbek (rice cooked together with meat) and Azerbaijani (separately cooked)....
- Round grain polished rice
- Squid rings
- Onions
- Bay leaf
- Garlic
- Salt
- Olive oil
- Tomato
- Mussels in shells
- Fresh shrimp
- Green sweet pepper
- Parsley
- Saffron
- Carrot
- Peel the carrots, garlic, and onion. Separate the parsley leaves. Remove the shrimp shells, heads, and vena cava. Place the shells and heads in a saucepan, pour in water, and bring to a boil. Add the carrots, 2 onions, 2 cloves of garlic, parsley stems, bay leaves, salt, and pepper. Bring to a boil again and simmer over medium heat for 30 minutes. Strain the broth.
- Cut the tops of the tomatoes, plunge them into boiling water for 1 minute, then transfer them to ice water and peel them. Finely chop the flesh. Cut the pepper into thin strips, removing the core. Mash the remaining garlic with the parsley leaves until smooth. Dissolve the saffron in a small amount of warm water.
- Wash the mussels and remove the beards. Heat the olive oil in a large frying pan.
- Add the mussels and cook until the shells open. Transfer to a serving platter. Add the shrimp and cook for 3 minutes. Transfer to a serving platter.
- Place squid rings, garlic paste and tomatoes in the pan and cook for 4 minutes.
- Add rice. Cook for 6 minutes. Add pepper and cook for 4 minutes. Add broth, saffron solution, salt, and pepper. Return the shrimp and mussels to the pan. Cook the rice until done.
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