Paella with Piquillo Peppers and Langoustines

Paella with Piquillo Peppers and Langoustines

Preparation: 50 mins

Cooking 40 min

Serving: 4 people

Ingredients:

• 16 langoustines 500g of mussels
• 300g calamari
• 100g sweet chorizo ​​with fresh peas
• 100g shelled % green pepper
• 4 piquillo peppers from Lodosa 1 oignon
• 2 cloves of garlic 6 sprigs of parsley
• 300g of long grain rice) 1 can of crushed tomatoes (200g)
• 3c. olive oil
• 2 doses of saffron
• Salt and pepper

Instructions:

1. Prepare the paella. Rinse the langoustines under cold water.
2. Cut the chorizo ​​into rounds. Clean and strip the mussels. Clean the calamari and cut them into small slices, Peel and mince Onion and the garlic. Wash and deseed the half green pepper, cut it into small cubes. Drain the piquillos and cut them into strips.
3. Start cooking. Heat the oil in a casserole dish or in a paella dish. Sear the chorizo ​​slices with the calamari. Add garlic, onion and green pepper. Sauté for 5 minutes. Add the langoustines and mussels. Mix well. Cook for 5 minutes, stirring regularly.
4. Finalize the preparation. Sprinkle the rice, add the saffron, the crushed tomatoes with their juice, the peas and the piquillos. Moisten with 45 cl of water, salt and pepper. Cook for about 20 minutes over medium heat: all the liquid should be absorbed by the rice. Sprinkle with chopped parsley and serve immediately.