Paella
Ingredients
- Ingredients
- 1 Bell pepper
- 1 Zucchini
- 2 onions
- 4 garlic cloves
- 500 grams clam
- 1 l fish stock
- 4 Tbsps olive oil
- 1 can Tomatoes
- 400 grams Arborio rice
- 400 grams redfish fillet
- 8 King prawn
- 1 tsp Saffron
- salt
- peppers
- Lemon wedge (for garnish)
Preparation steps
Rinse the bell pepper, cut in half, remove seeds and white ribs and finely chop. Rinse the zucchini and finely chop. Peel the onion and cut into strips. Peel the garlic and slice. Rinse and sort clams, throwing out any that are open.
In a pot, bring the fish broth to a boil. Add the clams, cover and cook until opened, about 5 minutes. Throw away any that don't open.
Heat the oil in a paella pan or large skillet. Add the bell pepper, zucchini, onion and garlic, and cook until the onions are translucent. Stir in the tomatoes and the fish stock from the clams, and bring to a simmer. Stir in the saffron and season with salt and pepper to taste. Add the rice and simmer, covered, for 10 minutes.
Rinse fish and prawns with cold water and pat dry. Cut the fish into cubes. Add the fish and prawns over the rice and cover with aluminum foil. Cook in a 180°C (approximately 350°F) oven for 30 minutes. Remove the aluminum foil for the final 10 minutes of cooking. Garnish with lemon wedges before serving.
