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Paella with shrimps and clams

Paella with shrimps and clams

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Paella with shrimps and clams

  • 2 lb fresh clams
  • 1/4 cup fresh shrimps
  • 1/4 cup fresh mussels
  • 1/4 lb squid or octopus
  • 5 large tomatoes
  • 1 onion
  • 1 bell pepper
  • 3 stalks celery
  • 2 cloves garlic
  • 1 tbsp black pepper
  • 2 bay leaves

2 lbs. of fresh clams/Mussels

  • Clams and mussels are the most popular shellfish, but they’re not the same thing. Mussels are actually an edible bivalve that looks like a pearl or sea snail; clams are actually bivalves that look like snails. Both are high in protein and both contain iron, vitamin B12 (which helps your muscles grow), and vitamin D (which helps you absorb calcium).
  • If you’re new to eating clams/mussels, you may have some questions about how to prepare them properly: Should I cook them with lots of garlic? How long should I boil them for? What size shrimps do I need for my paella dish? Many recipes will tell you what size shrimps should go into each batch of paella so that there’s enough room for other ingredients as well—but remember: All paellas don’t have equal amounts of seafood! If yours doesn’t have enough seafood then try using smaller shrimp instead so they don’t take up too much space on top once cooked through because otherwise they’ll end up being overcooked by themselves before everything else is done cooking together.”

1/4 cup of fresh shrimps

Shrimps are small, crustacean-like creatures that typically live in warm waters. They’re usually found in the sea, but they can also be found swimming near land or even on shore. The best thing about shrimp is that they’re so versatile: you can cook them as a side dish or make them into an appetizer with cocktail sauce!

To prepare your shrimp for cooking:

  • Peel off the shell and remove any meat from inside of it (if there’s not much meat left). If you want to save some extra flavor for later use, put those shells back into storage for later use!

1/4 cup of fresh mussels

Mussels are a great source of calcium and selenium, which can help to support your immune system. They’re also a good source of protein, iron and zinc.

  • Calcium: One serving per day provides about 200 mg. This mineral is needed for strong bones and teeth as well as normal nerve function (including muscle contraction). If you don’t get enough in your diet or it’s not being absorbed into the body properly, calcium may be deposited elsewhere in your body—such as soft tissues such as ligaments or blood vessels around bones—leading to bone loss over time.* Selenium: It’s found naturally in shellfish like mussels but also added during processing since it helps reduce food spoilage.* Zinc: About 16 percent zinc content per 100 gramme (3 ounce) portion! Zinc plays an important role in maintaining healthy skin while keeping hair shiny & strong too!

1/4 lb. of squid or octopus

1/4 lb. of squid or octopus

Squid is a type of octopus, and it’s delicious in this recipe because it has plenty of protein and low calories. Squid also contains high amounts of vitamin B12, which helps to maintain healthy red blood cells (RBCs).

5 medium or large tomatoes from the market, peeled and diced

5 medium or large tomatoes from the market, peeled and diced

Diced tomatoes are better than whole tomatoes because they have more flavor. They can also be used in other recipes, such as soups and stews. If you want to make paella with shrimps, clams and chicken breast, diced tomato is a must-have ingredient for your recipe!

1 medium onion (or 2 small) chopped

  • 1 medium onion (or 2 small) chopped
  • A small amount of olive oil

1 bell pepper (green), seeded, deseeded and chopped in cubes

  • 1 bell pepper (green), seeded, deseeded and chopped in cubes
  • 1 small onion, peeled and chopped in cubes
  • 2 cloves garlic, peeled and minced
  • A pinch of saffron threads (optional)

In a large saucepan over medium heat add the vegetable oil. Fry the onion for 5 minutes until it softens a little bit; then add the bell pepper and fry for another 3-5 minutes or until tender but not browned. Add garlic and cook for another minute or two. Finally add shrimps with their marinade (if using), clams with their juices if using them instead of mussels; cook until shrimps are done – about 4-5 minutes depending on size of each piece

3 stalks of celery finely chopped

Celery is a vegetable that’s usually used in soups and stews. It’s also a good source of vitamin C, fiber and potassium.

Celery is often seasoned with salt prior to cooking (see below).

2 cloves of garlic, crushed

Garlic is a key ingredient in paella, and it’s also packed with antioxidants and vitamin B6. You can either use a garlic press to crush your garlic (or just smash it with the side of your knife), or if you have one of those fancy-schmancy electric spice grinders (which I don’t), you can use that instead.

If you’re not sure how much garlic goes into each paella dish, here are some guidelines:

Up to 1 tsp. black pepper

When you make Paella, the black pepper is added to add flavor to the dish. It’s used in many other dishes as well, including rice and potatoes.

Black pepper can be added directly to food when cooking or added after cooking has finished by sprinkling it over the top of your dish.

2 bay leaves

Bay leaves are aromatic and add flavor to a dish. They can be found in the spice aisle, or you can crush them first and then add them to your paella dish. Bay leaves are also used whole or crushed, so you’ll want to choose one that suits your preferred method of cooking. Whole bay leaves have a stronger flavor than crushed ones; however, they take longer to heat up during cooking (which may affect how quickly your meal gets done).

If you’re using fresh-picked bay leaves from outside of Spain—or if they were dried before being shipped over here—you’ll need only one large leaf per person because their size makes them more intense than those found at grocery stores; otherwise three small ones should do just fine!

An additional pinch of salt and black pepper, to taste

A pinch of salt and black pepper, to taste

When you are making a paella for yourself or for your family, it’s important to consider the amount of salt and pepper to add. The amount will depend on your taste buds, but it also depends on what type of seafood you are using. For example:

  • If you are using fresh shrimps (like prawns) then a little bit less than half a teaspoon is sufficient;
  • If you are using fresh clams then slightly more than half an teaspoon would be reasonable;

Learn how to make Paella with shrimps and clams

Paella is a popular dish in Spain, and it’s easy to make at home. In this recipe, you’ll learn how to prepare the ingredients, cook them in a pan, and serve the dish with garlic bread.

What You Need:

  • 1 pound of shell-on shrimp (about 20) or scallops or other seafood such as squid or octopus
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter (optional)
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