Fresh seafood in a pan of paella rice, a traditional Spanish dish.
Ingredients
Heat 8 cups of fish stock with 1 tsp of saffron in a pot.
In a large paella pan or saucepan heat 1/2 cup of olive oil with 2 medium diced onions until translucent. Add 1 chopped bell pepper and cook for 3-4 minutes.
Add a 28 oz can of diced tomatoes and 6 cloves of diced garlic and simmer for another 5 minutes. Season with salt and pepper.
Pour in 4 cups of the rice and stir until it’s all been covered by the tomato mixture.
Slowly add the stock gently moving the pan so that the rice gets coated and sits in the stock. Once all of the stock has been put into the pan don’t stir after this point.
After about 10 minutes start to add the seafood starting with the larger pieces and just stuff them into the rice making sure they are mostly covered by the paella.
After about another 25-20 minutes all of the stock should be absorbed. Take the pan off the heat and cover with some foil for 7 minutes.
Serve with garlic bread and lemon wedges.
Preparation
1. Heat 8 cups of fish stock with 1 tsp of saffron in a pot.
2. In a large paella pan or saucepan heat 1/2 cup of olive oil with 2 medium diced onions until translucent. Add 1 chopped bell pepper and cook for 3-4 minutes.
3. Add a 28 oz can of diced tomatoes and 6 cloves of diced garlic and simmer for another 5 minutes. Season with salt and pepper.
4. Pour in 4 cups of the rice and stir until it’s all been covered by the tomato mixture.
5. Slowly add the stock gently moving the pan so that the rice gets coated and sits in the stock. Once all of the stock has been put into the pan don’t stir after this point.
6. After about 10 minutes start to add the seafood starting with the larger pieces and just stuff them into the rice making sure they are mostly covered by the paella.
7. After about another 25-20 minutes all of the stock should be absorbed. Take the pan off the heat and cover with some foil for 7 minutes.
8. Serve with garlic bread and lemon wedges.
Credit: Foodista