Description
Recently I stumbled on the Internet at this recipe. I thought it was interesting and was implemented with minor changes. To say that it is delicious - not to say anything. For me, passionate lover of seafood is at least VERY delicious! I will not argue, but in an authentic paella, it seems, in the composition should be a chicken, in this recipe it is not, so this dish can be offered as a Lenten food in the days when seafood is allowed.
Ingredients
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Figure
250 g
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Seafood
350 g
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Tomato
2 piece
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Pepper
0.5 piece
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Garlic
1 tooth
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Green peas
50 g
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Onion
1 piece
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Olive oil
0.25 cup
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Black pepper
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Saffron
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Paprika sweet
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Basil
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Thyme
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Rosemary
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Salt
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Lemon juice
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Water
600 ml
Cooking
To begin with, then to not be distracted, you have washed the tomatoes to RUB on a small grater. The skin with them I didn't take: in the process she left in my hands.
Onion peel and cut into small cubes, bell pepper strips. In a large frying pan (or better, as I understand it for the future, in a wok) heat the oil. Fry the onions and pepper.
Add passed through the press garlic, frozen green peas. Fry.
Wash rice, add to the pan, there also add the pureed tomatoes, freshly ground black pepper, saffron, paprika and dry herbs (Basil, thyme, rosemary). Sauté 5 minutes, stirring occasionally.
Meanwhile boil water in saucepan, salt and drop it in frozen seafood for 1 minute. Drain in a colander. Water does not pour!!! I have a squid was a carcass, after this procedure, I had it cooled under running cold water and cut rings. In principle, not to be distracted while cooking, this step can also be done in advance.
From water, in which the "cooked" seafood" to measure 600 ml and pour them rice with vegetables. Boil for a minute, stirring occasionally. 600 ml is we pour rice, 1:2, because 250 grams of rice amount as 300 ml of water. It so happened to me.
Add the prawns and scallops, mix well and simmer on a slow fire until it evaporated all the water. It will take 20-25 minutes.
Then stir it needs more salt to taste, sprinkle with lemon juice and about 30 seconds to increase the fire to the bottom of the rice was dried or, as mentioned in the original recipe, "a little parched".
That's all wonderful, hearty and very tasty dish is ready! Seafood remain soft, "rubber", despite the relatively long cooking time. Bon appetit! Recipe from the site medportal.ru to the author thank you so much!
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