So. Take the pan in which you will serve the dish, put on the heat, pour the olive oil - about 3 tbsp. In the center put the steak catfish. Has saute finely chopped onion and a clove of garlic.

Meanwhile, 2 tomatoes we scald with boiling water and remove the skins. One tomato leave ( we'll need it after), and the second narezaem into segments.

Turn the catfish to the other side and add sliced tomato and dry white wine. Simmer on low heat about 3 minutes - the alcohol has evaporated and the tomatoes turned out tomato paste.

Meanwhile, the saffron fill with boiling water - let it infuse for.

Add to the pan sliced string beans, the remaining tomato (cut into large segments, so that in the finished dish met and the whole pieces of tomato), pepper.

Fill with water until about the middle of the steak of fish - about 2 glasses of water (I have a glass of 250 ml), pour the saffron infusion, allow to boil, salt, and pepper. Catfish are so juicy fish, it when cooking of juice will give the broth and the rice turns out very tasty. And the fish on the contrary, are nourished by the juices of vegetables, seafood, wine and it is simply fabulous. She will be so gentle, that can not be described - you just have to try.

Take the rice Arborio from Mistral - 1 Cup (Cup 250 ml) and add to the pan. PS Want to dwell on the choice of rice for paella. Ordinary rice, which we usually use in cooking, not suitable for paella. If you want to your dish is the most similar in taste to Spanish, you need to choose the "right" Fig. Under such a generally understood melkozerova, kruglozerny and short. Such demands are met Arborio, arborio or. To prepare this dish using Arborio just because its grains are large size, soft texture and a high content of amylopectin. When cooking paella Arborio from the selection of starch, due to which the dish gets "creamy" structure. However, we must remember that dish from this rice should be served and eaten immediately after cooking.

The rice is poured on both sides of the fish sticks. To disturb it is not necessary. For uniform distribution of rice you just need to shake the pan from side to side and all.

Spread on top of the seafood. All what you have in stock. I had seafood cocktail, a few mussels and a handful of shrimp. The number of arbitrary - it all depends on your taste. Leave to prepare for our paella to simmer until rice absorb all the liquid. It is approximately 20 minutes.

The paella is ready, immediately serve. Put next to lemon - one will be watered to his liking and of course pour a glass of cold white wine. Well I can tell you about this dish? - tasty! Oddly enough, a very easy dish, leaves of gravity, it can be easy to eat for dinner. And so tasty that when we sat down to dinner, I thought, as always, a little will remain and will have to get someone to docusate. But no, I had cleaned and "some adult children of a male" said "I have a frying pan ate..."