
Saute one onion in half the oil over a medium heat until translucent, about 2 minutes. Add half the garlic and stir for another minute. Add your tomatoes, paste, stock, saffron and seasoning. Stir and let it simmer for about 20 minutes then blend.
Saute the second onion in the rest of the oil in a paella pan (or heavy based skillet) until translucent, then add the garlic as before with the coriander stems and anchovies. Saute for another minute. Now stir in your rice and let it toast in the oil for a minute or 2, stirring continuously. This is an important process. Then add the sauce and crab claws. Let it simmer until the rice is almost cooked. This will take about 20 minutes. A golden crust should form on the bottom of the pan. Now place the seafood on top, and let it cook gently, for another minute or so until the seafood is cooked. Scatter with parsley and lemon wedges.
Ingredients
Directions
Saute one onion in half the oil over a medium heat until translucent, about 2 minutes. Add half the garlic and stir for another minute. Add your tomatoes, paste, stock, saffron and seasoning. Stir and let it simmer for about 20 minutes then blend.
Saute the second onion in the rest of the oil in a paella pan (or heavy based skillet) until translucent, then add the garlic as before with the coriander stems and anchovies. Saute for another minute. Now stir in your rice and let it toast in the oil for a minute or 2, stirring continuously. This is an important process. Then add the sauce and crab claws. Let it simmer until the rice is almost cooked. This will take about 20 minutes. A golden crust should form on the bottom of the pan. Now place the seafood on top, and let it cook gently, for another minute or so until the seafood is cooked. Scatter with parsley and lemon wedges.