Paella with seafood

Description

Paella - a dish canonical, I made it as a self-taught Amateur. It's not Valencia "bomb& quot;, but very, very tasty! Help yourself! The idea of the recipe thank you Inna!

Ingredients

Figure

500 g
Fish fillets

300 g
Shrimp

10 piece
Herring

500 g
Tomato

3 piece
Cherry tomatoes

10 piece
Pepper

1 piece
The Apium graveolens Dulce

1 piece
Green peas

100 g
Greens

1 coup
Oregano

0.5 tsp
Saffron
Vegetable oil

100 ml
Lemon

1 piece
Broth

750 ml
Butter

50 g
Sweet white wine

100 ml
Salt
Garlic

2 tooth
Bow white

1 piece
Chili

Cooking

Sea fish (I had sea bass) to clean, filterout, cut it in even pieces, quickly fry on a heated frying pan with vegetable oil (just browned, not cooked!). Transfer to a bowl and cover with foil. Of the heads, tails and bones to cook the broth (~ 750 ml), I added celery, cilantro and parsley. Season with salt to taste, drain.

Shrimp gradually defrost in the refrigerator, remove from the shell, head and intestinal vein (I left tails). The shells and heads and fry in butter until porozumenia, cover with water (~ 300 ml) white table wine (~ 100 ml), salt to taste, boil down the liquid by half, strain through a sieve. Get flavorful shrimp broth, about 150-200 ml.

Shrimp quickly fried in vegetable oil until porozumenia, you can sprinkle a little rosemary (if you like!). I had an empty space in the pan I dropped the cherry tomatoes. To defer to the fish, cover with foil.

Seafood mix I have ready to eat, it is necessary to gradually defrost in the refrigerator, excess liquid drained. I have it slightly warmed on a heated with oil pan.

Seasonal tomatoes, blanch for a few minutes in boiling water, peel, blend. Add to taste.

The saffron strands pour the broth or water, let stand.

Onion and red bell pepper cut into cubes, fry in vegetable oil until transparent onions, finally add the garlic, fry for a few minutes.

For paella I used the rice white medium-grain "Arborio" from the Mistral.

Paella was better at wide thick wall pan. Add rice, fry for a few minutes, stirring occasionally to soaked with oil and warmed. Add the peas, mix well. Sprinkle oregano, chili pepper flakes.

To connect with fish broth, shrimp broth, pureed tomatoes (to taste). Pour the rice in this broth (approximately a liter). The liquid should cover the rice. First cook 5-7 minutes over high heat, then put in the rice, prepared fish, seafood mix, shrimps, cherry tomatoes, reduce the heat to low and cook for another 15 minutes, stirring.

At the end of cooking you can increase the heat for a few minutes, from the bottom to form a Golden crust. Turn off the heat, cover the paella (pan) with a towel or paper (not the lid!) and leave to stand for 10 minutes. Sprinkle with parsley and cilantro, serve directly in the pan with the lemon slices.

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