Paella Broth
Ingredients
- Sud - In the Bottle
- 4 Tbsps olive oil
- 1 onion (chopped)
- 400 milliliters fish stock (prepared)
- 100 milliliters dry white wine
- 2 sm cans ground saffron
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 6 garlic cloves (peeled)
- 4 red chili peppers
- 150 grams Frozen pea
- 300 grams Long grain rice
- 1 lemon
- 1 lg can Tuna
- 1 jar mussels
- fresh bay leaves
- 1 Dishcloth
- 1 Wooden Spoon
- 1 Paella pan
Preparation steps
Heat olive oil in a pan, fry onion until soft and deglaze with fish stock and white wine. Add saffron and bring to a boil. Rinse bell peppers, cut in half, remove seeds and ribs and chop flesh finely. Cut garlic cloves into thin slices. Rinse chile peppers, cut and remove seeds and cut into thin strips. Add all peppers along with peas, cook for 5 minutes and while piping hot, pour into a sterilized bottle. Close immediately and allow to cool upside down.
Package together with rice, lemon, mussels, wooden spoon, dishcloth, instructions and fresh laurel in a paella pan.
Preparation:
Boil prepared broth and ad rice and 1 bay leaf into the paella pan. Drain mussels and tuna and add to mixture. Cover paella pan (with aluminum foil, for example) and cook 50 to 55 minutes in a preheated oven on the second rack from the bottom at 200°C (approximately 400°F). Then cook 10 minutes uncovered, until the rice is nicely cooked. Garnish with lemon wedges and bay leaves.
