Paella
Ingredients
- Ingredients
- 150 grams Long grain rice
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- ½ l Vegetable broth (canned)
- 500 grams Tomatoes
- 1 red and green Bell pepper (trimmed, halved, seeded and cut into strips)
- 500 grams redfish fillet
- 6 shrimp
- 1 lemon
- 300 grams Frozen pea
- 1 Tbsp butter
- 1 Saffron
- 1 bunch parsley
- Chervil
- salt
- peppers
Preparation steps
Peel onion and garlic and chop finely. Heat oil in a large skillet, sauté onion and garlic, add rice and cook until the rice is coated with oil. Pour in the broth, bring to a boil and cook over low heat, covered, for 30 minutes.
Blanch tomatoes, rinse with cold water, peel, quarter, remove seeds and chop the flesh finely. Rinse peppers, cut in half, remove the seeds and ribs and cut into strips. Rinse fish and shrimp in cold water, pat dry and cut fish into 1 cm cubes.
Cut lemon in half and drizzle the fish and shrimp with the juice of one half. Stir peppers into the rice and cook for a further 10 minutes, then stir in fish, shrimp, peas and diced tomatoes and cook everything for another 10 minutes. Melt the butter in a small saucepan and dissolve the saffron in it.
Rinse the parsley, shake dry and chop finely. Rinse chervil, shake dry and also finely chop. Pull the saffron butter with a fork into the rice and season with salt and pepper. Garnish with chervil and parsley. Cut the remaining lemon half into thin slices and garnish the paella.
