Paella
- 2 cloves garlic (pressed)
- 4 tbsp olive oil
- 1 onion (chopped)
- 1.5 cups rice (wash and drain, leave it until dry)
- 1 tomato (sliced)
- 1 red or/and paprika (sliced)
- 7 mushroom (sliced)
- 400 g (15 oz) seafood (shrimp, prawn, clam, mussels, fillet of white fish)
- 1 hot chili pepper (sliced)
- 1 cube bouillon
- 350 ml (12 fl oz) boiled water
- 1 pinch saffron
- 50 ml (1.7 fl oz) white wine
- 1 bay leaf
- Salt and pepper
- 1/2 lemon (cut into wedges)
- Mix bouillon, saffron and boiled water in a cup.
- Steak seafood with 1 tbsp olive oil and leave it on a plate.
- Fry paprika and mushroom with 1 tbsp olive oil and leave it on a plate.
- Fry garlic with 2 tbsp olive oil and add hot chili pepper and onion.
- Add rice and continue frying until transparent.
- Add tomato and white wine.
- Add bouillon-mixture, bay leaf, salt and pepper and cook for 10 minutes.
- Put seafood and vegetable on it and close the pan. Continue cooking in law heat for 10 minutes.
This entry was posted in
All,
Courses,
Europe,
Fish,
Ingredients,
Rice,
Seafood,
Shrimp/Prawn,
Spain,
Vegetable,
Worldwide and tagged
fish,
rice. Bookmark the
permalink.
