Description
Paella — Spanish (Valencian) rice dish, colored with saffron, with the addition of olive oil. In addition to the paella can be added seafood, vegetables, chicken, sausage, etc. the Name comes from the Latin word patella — "pan". Traditionally served on Sundays or on the day of St. Joseph.
Ingredients
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Figure
250 g
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Fish fillets
500 g
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Seafood
250 g
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Broth
500 ml
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Green peas
100 g
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Garlic
6 tooth
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Lemon
0.5 piece
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Olive oil
2 Tbsp
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Onion
1 piece
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Chili
1 piece
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Saffron
5 piece
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Salt
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Black pepper
Cooking
Prepare a vegetable broth. I took broth 1 carrot, 1/3 of a small celery root, 1 large onion, 2 sprigs of celery stalked, and the stalks from dill and parsley. The vegetables are pre-roasted in a dry pan until caramelized. This technique will allow you to obtain a more intense color and taste of vegetable broth.
Peel the garlic. Mix the juice of half a lemon 2 tbsp olive oil, add to the mixture the chopped cloves of garlic and put the fish in the marinade for 30 minutes.
Peel and chop the onion, couple cloves of garlic, chili pepper cut in half and remove the seeds and partitions, to grind. I instead of a whole pod of Chile took 1/2 and added 1/2 sweet red sweet bell pepper. In a frying pan with a thick bottom stew in olive oil, onion, garlic, chili pepper and bell pepper for 5 minutes
Add to the pan washed rice and fry, stirring, until the rice is transparent.
Pour in the vegetable broth and stew 5 minutes. In this step you can add salt, I did not add.
Add the saffron and simmer under the lid on low heat for about 10 minutes.
Remove the fish from the marinade, put on the rice and simmer 5 minutes. The marinade can also add to the paella.
Add seafood mix and green peas stew with rice 4 minutes. Decorate the paella with slices of lemon. It is usually served in the same pan in which it was prepared.
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