Paella con gamba y cigala 
Paella with Shrimp and Langoustines
This recipe makes a very flavorful rice dish because the ingredients used are high quality, and there aren’t too many, so the rice doesn’t end up with an overpowering taste.
Paella with Shrimp and Langoustines
This recipe makes a very flavorful rice dish because the ingredients used are high quality, and there aren’t too many, so the rice doesn’t end up with an overpowering taste.
Cooking Instructions
- 1
First, sauté the garlic, red bell pepper, and grated onion in olive oil.
- 2
When the vegetables are well sautéed, add the tomato sauce and continue cooking for a few more minutes.
- 3
Add the shrimp, langoustines, chopped squid, grouper, and clams to the sautéed vegetables and cook them together.
- 4
Stir occasionally so the seafood cooks evenly.
- 5
Once cooked, remove some of the shrimp to peel and set aside for adding back to the rice and for garnish. Do the same with the langoustines, reserving them for garnish at the end.
- 6
Add the fish stock to the pan with the remaining ingredients. When it starts to boil, sprinkle the rice evenly over the pan.
- 7
Boil for 10 minutes over high heat, then reduce to low heat and cook for another 10 minutes. After this time, check that the stock has been absorbed, turn off the heat, and let the paella rest off the heat for about 5 minutes.
- 8
Finally, arrange the reserved shrimp and langoustines on top.
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