Spanish paella with seafood

Spanish paella with seafood

leek — 60 g
tomatoes — 160 g
sweet pepper — 60 g
rice — 150 g
parsley — 10 g

mussels — 210 g
tiger shrimp tails — 210 g
cod fillet — 160 g
fish broth — 300 g

Other Ingredients:
vegetable oil — 60 g
salt and pepper to taste
Saffron — to taste
white wine — 60 g
green peas — 40 g
chili pepper — 5 g
lemon — 60 g

Cut onions, bell peppers and tomatoes into medium-sized pieces, fry so that the vegetables are able to “al dente” — juicy and elastic.

  1. When the vegetables are ready, add rice to them.
  2. Fry vegetables and rice, until all the oil is absorbed in it, you can pour 60 ml of white dry wine, then you need to stew everything until the liquid is completely evaporated.
  3. Now add spices to taste, perfectly fit here turmeric and saffron (if any).
  4. In the pan to the rice with vegetables pour fish broth, it can be prepared from any fish, but it is important to pre-strain it to clear small bones. Bring everything to a boil, then simmer over low heat for 15-20 minutes.
  5. Let the liquid boil out, now put seafood in the dish. You can replace the specified set of shrimp with chicken, but then you need to cook paella on chicken broth.
  6. Leave everything on fire until ready, without closing the pan with a lid. About a minute before the readiness add green peas, then sow the dish from the stove and leave to infuse for about 10 minutes.
  7. When serving, put chili pepper, fresh greens, lemon (can be sliced, and you can pour paella with lemon juice).
Spanish paella with seafood
Spanish paella with seafood

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