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Prawn paste

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Spain

Black Rice with Cuttlefish, Artichokes, Shrimp, and Green Garlic

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Arroz negro de sepia, alcachofas, gambones y ajos tiernos

whole cuttlefish, cleaned • green garlic (or substitute with scallions) • artichokes • large shrimp (peeled and deveined) • garlic • small onion • rice (about 200 grams) • fish stock (about 600 ml) • tomatoes • sweet paprika • Ground ñora pepper (or substitute with sweet paprika) • tomato paste •

Diego Mexia

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Hake in Green Sauce with Clams and Shrimp

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Merluza en salsa verde con almejas y gambas

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

Andres Ramirez

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Suquet de Monkfish, Red Shrimp, and Baby Squid with Almond and Hazelnut Picada

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Suquet de Rape, Gambas Roja y Chipirón con Picada de Almendras y Avellanas

red bell pepper • white wine (60 ml) • tomato (preferably Raf), grated if possible • garlic clove • Salt • Italian green pepper • sweet onion • refined olive oil (50 ml) • whole almonds (with skin) • hazelnuts • Saffron threads (about 90 mg) • bread, or 4 if small •

F Mateo

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Creamy Rice with Baby Squid and Shrimp

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Arroz meloso con chipirones y langostinos

arborio or carnaroli rice (about 350 grams) • onion • green bell pepper • garlic • tomato paste • white wine (about 120 ml) • fish stock (about 1 liter) • baby squid (about 250 grams) • shrimp (about 250 grams) • butter • olive oil and salt

Disfruta cocinando con Fernando

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Monkfish and Shrimp Stew (Suquet de Rape y Gambas)

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Suquet de rape y gambas

Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •

lolidominguezjimenez

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Octopus and Jumbo Shrimp Paella

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Paella de pulpo y gambones

large ladles of rice (about 1 1/2 cups or 300 grams) • large ladles of fish stock (about 5 cups or 1.2 liters) • garlic clove • spring onion • ñora pepper paste • sweet paprika • crushed tomatoes (100 ml) • cooked octopus legs • jumbo shrimp • Saffron • Salt • rings of squid

Xavi

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Slow Cooker Chickpea, Shrimp, and Cuttlefish Stew

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Guiso de garbanzos, langostinos y sepia en olla de cocción lenta

chickpeas • raw shrimp • small cuttlefish • seafood broth • sweet onion • Italian green pepper • grated tomato • ñora pepper paste (or substitute with mild red pepper paste) • Salt and ground black pepper, to taste • ground cumin • large potato • Olive oil

Cocina con Barbara

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Monkfish in Shrimp Sauce

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Rape en salsa de langostino

monkfish (can be frozen) (about 400 grams) • raw shrimp (about 300 grams) • small onion • garlic • tomato paste • All-purpose flour for dredging • dry white wine (about 120 ml) • Salt and extra virgin olive oil

M.E.T.R. (MªElena)

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Paella with Prawns

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Arroz con gambones en paella

short-grain rice (for a 14-inch paella pan) (about 500 grams) • large prawns (amount can vary) • squid, cleaned and cut into pieces • clams (I used frozen, they're cheaper) • grated tomatoes • Olive oil • little hot paprika • Food coloring (paella coloring) • Salt • garlic cloves (for the paste) • sprigs of parsley (for the paste) • bay leaves •

Fernando Caballer Carbonell

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Galician Seafood Paella from Chiringuito “O Laño”

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Paella de marisco gallego del chiringuito “O Laño”

bomba rice (about 200 grams) • cuttlefish (about 10 oz or 300 grams) • large shrimp • bay scallops (or small scallops) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

J.Cannas

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Seafood Paella

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Paella de marisco

short-grain rice (about 800 grams, preferably Spanish paella rice) • seafood and rock fish stock (about 3 liters) • squid rings (about 600 grams) • small cooked octopus (about 10 1/2 ounces or 300 grams) • frozen peeled shrimp (about 300 grams) • large prawns • striped shrimp • tomato paste • sweet smoked paprika (preferably from La Vera) • Freshly ground five pepper blend • yellow food coloring (optional, for color) • Extra virgin olive oil •

Encar

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