Seafood Paella
Equipment
- paella pan
Ingredients
Pre-made
- 1-2 quarts (L) fish broth frozen is fine
Others
- 3 cups rice or paella rice
- 2 large brown onions cut in medium sized pieces
- 2-4 cloves garlic cut in slices
- 2 green or red peppers cut is parts
- 1 cup peas frozen is fine (optional)
- 1 cup corn kernels optional
- 2 cups of non-stringy green beans optional, cut in inch size pieces
- 1 tsp saffron
- salt and pepper
- 1 tsp thyme
- 3 tbsp olive oil
- water as back-up
- 12-24 shrimps (in shell or peeled)
- 12 large mussels optional
- 1/2 lb (225 g) salmon filet
- 1/2 lb (225 g) white fish filet codd, halibut, lake fish
- 8 scallops
Instructions
Fish broth
- Please refer to the fish broth recipe in Wilfriedscooking.com. Alternatively use bottled fish broth or clam juice with some water.
The paella dish
- Heat up the barbeque or your fire. You need coals for a better distributed heat. This may take 45 min to 1 h.
- Place the paella pan on the fire.
- Add halve of the olive oil and add the onions pieces. fry them on the hottest section of the pan, until they color. Thereafter move them to a cooler section of the pan
- Add more olive oil on the hotter section of the pan and add all the rice. Fry the rice gently (as making a risotto) for several minutes. Then move to a cooler section of the pan
- Add the beans and fry them softly for a few minutes
- Then add the bell peppers and peas or corn. Also fry them for a few minutes. You may still stir the entire mixture.
- Also add the spices now
- Then add the broth in parts. If the fire is still very hot, adding frozen broth may help to temper the pan's temperature down. Try not to stir anymore after the broth has been added.
- Let the contents boil very softly. Check now and then to ensure there is no rice getting burned, but a browning is generally appreciated
- When the rice gets underway in cooking, add the seafood. Let the seafood get cooked.
Notes
Method: pan frying
Food allergy & intolerance information: seafood