– Rice (sort of “bomb”)
– Sturgeon fillet 1 pc.
– Mussels 10 pc.
*For the broth
– Sturgeon head and spines
– Leek 1 pc.
– Garlic 5 cloves
– Carrot 1 pc.
– Celery 200 g
– Sweet paprika 1 table spoon
– Onion 2 pc.
– Garlic 4 cloves
– Bulgar red pepper 1 pc.
– Tomatoes 4 pc.
– Soya sauce 1 table spoon
Put together vegetables, sturgeon heads and spines into a big pot (better 5-liter one). As long as it boils, take off the foam, and boil 40 minutes.
It is necessary to filter ready broth, put it back to the pot, add paprika, and boil 30 minutes more. That will make the taste stronger.
You should get approximately 3 liters of nourishing broth.
Then begin frying.
Cut the garlic in small pieces. Cut onions, Bulgar pepper, and tomatoes in cubes.
Fry garlic and onions on the olive oil. Leave it under a low heat. Add soya sauce, Bulgar pepper, and tomatoes in 20 minutes.
Mend the fire, namely, to fry the vegetables. Do not forget to stir them regularly so that the vegetables do not get burnt.
Pour 1 glass of broth into the frying and leave it under a low heat for 30-40 minutes.
While the frying is simmering, wash the mussels properly and prepare the sturgeon fillet. You should decorticate the fillet carefully with a knife and then cut in big cubes.
It is time to make paella.
Into special dishes with the same name – paella (in case of urgency you can use a big pan), we add 1 table spoon of olive oil, the frying and 2 middle serving spoons of rice. Fry all together maximum 2 minutes to add broth later. Not to make a mistake in proportions, use the same middle spoon.
We need 6-7 serving spoons of broth.
(It is important! Stir the rice only in the very beginning after the broth is added).
Salt and wait till the rice is almost ready (if the broth has digested, and the rice is not ready, you can always add more broth). 5 minutes before the rice is ready add the sturgeon fillet and mussels into the paella.
Paella is ready!