Paella with Fish and Seafood (economical)
by Editorial Staff
I really like this Spanish dish, but, unfortunately, I do not live on the shores of the Mediterranean Sea, and it is not possible to cook paella from freshly caught products. But for this reason, do not give up such delicious food! Therefore, we will prepare an economical version of paella – from those products that are available in our stores.
Ingredients
- Frozen seafood (seafood cocktail) – 250 g
- Fish fillet (I took pollock) – 250 g
- Green beans – 200 g
- Bulgarian pepper – 100 g
- Fresh tomatoes – 250 g
- Round grain rice – 3 cups
- Garlic – 2 cloves
- Dry wine – 100 ml
- Broth (fish, chicken) – 5.5 cups
- Fresh chopped parsley – 2 tbsp
- Saffron – 1 pinch
- Dry red paprika – 0.5 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Pour vegetable oil for frying (ideally olive oil) into a large frying pan with a thick bottom. When the oil is warmed up, send fish fillets and seafood to the pan. We fry for about 2 minutes so that all the seafood is juiced. After we take out the seafood in a separate bowl, leave the juice in the pan.
- Put the bell pepper cut into strips in the butter with seafood juice, sauté it until soft and add the diced, peeled tomatoes. Simmer everything over low heat for 10 minutes, stirring regularly.
- After the tomatoes and peppers have been stewed, salt and add black pepper, half a teaspoon of red sweet paprika, and a couple of pinches of saffron (these are essential spices for making paella).
- Now we can add 3 cups of round grain rice, not necessarily washed. Rice should not be washed, so as not to wash off rice dust from it, which will give our paella a stickiness (viscosity). We return our seafood to the rice and add the green beans. Pour everything with fish broth, add dry wine, mix (mix paella only once to mix all the products, don’t stir it anymore during cooking). Cook our paella for 10 minutes over high heat.
- In the meantime, let’s prepare the paella dressing, its final touch, so to speak. Finely chop the parsley together with the garlic (I used a blender for this purpose), we will sprinkle our paella with this fragrant seasoning after 10 minutes.
- We leave it to simmer for another 8 minutes, then turn off the heat, cover with a lid and let the paella “rest” for a couple of minutes. Meanwhile, we set the table and invite our relatives to the table.
Enjoy your meal!
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