Valencian Rice Dish with Seafood
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(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
8
- For the paella
- 2 Tbsps olive oil
- 2 cloves garlic cloves (chopped)
- 1 red pepper (seeds removed; chopped)
- 2 Tomatoes (skinned; seeds removed; diced)
- 1 cup short-grain Rice
- 2 cups chicken stock
- ⅛ tsp ground Saffron
- 1 Tbsp ground paprika
- 2 bay leaves
- 1 ½ cups mussels
- 1 ½ cups clam
- 4 extra-large shrimp (in shells)
- 16 ozs Cod
- 1 cup frozen peas
- 1 Tbsp butter
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Sieve, 1 Can opener
Preparation steps
1.
For the paella:
2.
Preheat the oven to 300 degrees F.
3.
Heat the olive oil and sauté the garlic, pepper and rice and cook gently until the rice is transparent. Add the chicken stock, saffron, paprika, tomatoes and bay leaves.
4.
Scrub the shellfish under cold, running water and discard any that are open already. Wash and drain the shrimp. Wash the cod and pat dry.
5.
Add the shellfish (excluding shrimp) to the rice pan and cook in the oven for 25 minutes. If the rice is still not soft, add a little water and cook for another 10 minutes. Add the shrimp, cod and peas to the rice and cook for an additional 8 minutes. Finally stir the butter into the paella and season to taste with salt and pepper.
6.
For the pesto:
7.
Wash the parsley, shake dry and pick off the leaves. Puree in a food processor with the cheese, olive oil and almonds.
8.
Serve the paella onto plates and sprinkle each with a little parsley pesto. Serve
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