Spanish Mediterranean Boil

Name: Spanish Mediterranean Boil
Ingredients: 4 mini red bell peppers; 1 Garlic clove; 1 Shallot; 2 units.items hamachi; paella seasoning; 500 g Mussels; Parsley; 4 Pimientos de Padrón; 100 g red/yellow bell pepper; 125 g Octopus tentacles; 150 g fideua pasta; 50 g Chorizo; 2 l bouillabaisse; 3 Tomatoes; 0.5 Fennel; lemon and orange

The Spanish Mediterranean Boil is a derivative of the traditional boil from Louisiana, but in the style of paella.

In the boil, based on bouillabaisse with paella seasoning, pieces of monkfish, prawns, mussels, and octopus tentacles are prepared, among others. We also use the typically Spanish fideuà pasta and, among others, chorizo, pimientos de padrón, fennel, and bell pepper.

Ingredients

2units.itemshamachi

500gMussels

125gOctopus tentacles

4mini red bell peppers

1Garlic clove

1Shallot

paella seasoning

Parsley

4Pimientos de Padrón

100gred/yellow bell pepper

150gfideua pasta

50gChorizo

2lbouillabaisse

3Tomatoes

0.5Fennel

lemon and orange

Preparation

Chop the garlic and finely slice the shallot, then lightly sauté in olive oil.
Add the fideua pasta and let it color lightly.
Add about 3 dl bouillabaisse and cook until the pasta is just done. Season with the paella seasoning and keep warm.
Bring the rest of the bouillabaisse to a boil, add the fennel and chorizo, and let cook for about 5 minutes.
Lower the temperature (85°C) and add the mussels and prawns, let cook for about 5 minutes.
Cut the octopus tentacles.
Lower the temperature further (65°C) and add the pieces of hamvis and octopus, and let everything cook for about 10 minutes.
Meanwhile, fry the pimientos de padrón and mini peppers and season with salt.
Grill the red and yellow peppers, coarsely chop the tomatoes, and add both to the boil.
Season the boil with lemon and orange zest.
Place the fideua pasta in the center of a paella pan and arrange the garnishes from the boil around it.
Pour the bouillabaisse generously over and garnish with the fried pimientos de padrón, peppers, chopped parsley, lemon and/or orange wedges, and the paella seasoning.