There are many ways to make a paella. From the Valencian, traditional to the of each one. It is often said that rice admits everything. This is a non-traditional form of rice with seafood made in paella. It may be that someone purist squeaky some process, but little by little we will add more ways to go making rice, among which we will raise the traditional.
Cut the onion into small pieces and brown it in olive oil. Add the rock fish (depending on the sea it is in, there will be some or others), the tomatoes chopped without skin if possible and the mussels. Cover with water, boil and cook over medium heat for 2-3 hours. The fumet can be made in the kamado or in conventional kitchen. There are those who prepare it the day before so that it will take more flavor and not be so busy on the appointed day. Sift and reserve the liquid. You can add some saffron strands for extra flavor and color.
On the other hand, chop an onion, or two if they are small, in small pieces and brown it in olive oil. Add the chopped garlic and cook for 5 more minutes, then add the canned tomatoes (or previously scalded natural tomatoes) and cook slowly for 1 hour. If the tomatoes are too acidic, add a little sugar to the sauce. Save this sauce separately.
Paella Pan, 24 Cm
Preheat the kamado to 175 degrees, place a heat deflector and place the paella (also called paella pan) on the diffuser plate. Add the poached onions and the tomato sauce from the previous point. Cook for 5 minutes. Add the prawns, squid, mussels and any other type of fish you want. Add the rice (1/3 cup per person), stir and cook for 2 minutes, then add the broth (2/3 cup for 1/3 cup of rice), close the lid of the kamado, reduce the heat to about 120 degrees and cook for about 30 minutes until the broth is absorbed and the rice is tender.
There are multiple variants. One of them that we like to review is to add the prawns, squid and mussels when the cooking is already advanced. This way they will not dehydrate so much (with the counterpart that they will not add so much flavor to the rice)
Preheat the kamado to 175 degrees, place a heat deflector and place the paella (also called paella pan) on the diffuser plate. Add the poached onions and the tomato sauce from the previous point. Cook for 5 minutes. Add the prawns, squid, mussels and any other type of fish you want. Add the rice (1/3 cup per person), stir and cook for 2 minutes, then add the broth (2/3 cup for 1/3 cup of rice), close the lid of the kamado, reduce the heat to about 120 degrees and cook for about 30 minutes until the broth is absorbed and the rice is tender.
There are multiple variants. One of them that we like to review is to add the prawns, squid and mussels when the cooking is already advanced. This way they will not dehydrate so much (with the counterpart that they will not add so much flavor to the rice)
Preheat the kamado to 175 degrees, place a heat deflector and place the paella (also called paella pan) on the diffuser plate. Add the poached onions and the tomato sauce from the previous point. Cook for 5 minutes. Add the prawns, squid, mussels and any other type of fish you want. Add the rice (1/3 cup per person), stir and cook for 2 minutes, then add the broth (2/3 cup for 1/3 cup of rice), close the lid of the kamado, reduce the heat to about 120 degrees and cook for about 30 minutes until the broth is absorbed and the rice is tender.
There are multiple variants. One of them that we like to review is to add the prawns, squid and mussels when the cooking is already advanced. This way they will not dehydrate so much (with the counterpart that they will not add so much flavor to the rice)
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