Skip to content

Paella (Spanish rice and shellfish)

September 27, 2016

paella

Cooking time: 25-30 mins.
Preparation time: 15 mins.
Main cooking utensil: skillet

For 4 people you need:
3 tablespoons oil
1 chopped onion
3 skinned tomatoes
1 cup long-grain rice
pinch saffron powder
1 1/2 cups chicken stock
seasoning
1 small green sweet pepper
3/4 – 1 lb white fish, preferably skate or other firm textured fish
1 cup cooked shrimp, peeled and deveined

Garnish:
few shrimp in their shells
chopped parsley

1. Heat the oil in a large skillet, fry finely chopped onion and large pieces of tomato for a few minutes.

2. Add the rice, turn in the oil, then add the saffron blended with the chicken stock. Season well.

3. Simmer gently for 5-10 minutes.

4. Add the chopped green pepper, removing seeds and core, add the fish in pieces.

5. Cook until both the fish and rice are soft.

6. Add the shrimp; heat for a few minutes only.

7. Garnish with shrimp and parsley.

TO SERVE: As soon as possible with salad. No potatoes are needed.

TO VARY: A more authentic paella is made by adding 1-2 crushed cloves of garlic, tiny pieces of uncooked chicken in place of white fish, and mussels and lobster as well as shrimp.


Printed in Canada © Copyright Paul Hamlyn Ltd 1967

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: