Fish Paella Recipe
Ingredients
| Onion | 1 Large | |
| Garlic | 2 Clove (5gm) | |
| Oil | 1/4 Cup (16 tbs) | |
| Long grain rice | 2 Cup (16 tbs) | |
| Tomatoes | 16 Ounce | |
| Saffron strands - 4 | ||
| Water or chicken broth | 2 Quart | |
| White fish filets - 1 1/2 lb | ||
| Sweet red pepper | 1 To taste | |
| Artichoke hearts | 16 Ounce | |
| Kidney beans | 16 Ounce | |
| Frozen peas | 2 Cup (16 tbs) | |
| Salt and pepper - to tate | ||
| Salt and pepper - to tate | ||
Directions
GETTING READY
1) Peel and chop the onion.
2) Peel and crush the garlic.
3) Cut the fish into chunks.
4) Halve and seed the pepper and cut into 1 inch pieces.
5) Drain the artichoke hearts and cut in half lengthwise.
6) Drain the beans.
MAKING
7) In a flameproof casserole, heat the oil in a flameproof casserole, add the onion and fry till transparent.
8) Add the rice and garlic and fry, stirring, for 2 minutes.
9) Add the tomatoes and juice, the saffron, broth or water and seasoning and bring to a boil.
10) Reduce the heat and simmer for 10 minutes.
11) Meanwhile, Add all these ingredients to the pan with the peas and mix lightly.
12) Cover and cook for a further 10 minutes till the rice is tender and the liquid is absorbed.
12) Fluff the mixture with a fork.
13) Taste and adjust seasoning.
SERVING
14) Serve the fish paella hot immediately.
1) Peel and chop the onion.
2) Peel and crush the garlic.
3) Cut the fish into chunks.
4) Halve and seed the pepper and cut into 1 inch pieces.
5) Drain the artichoke hearts and cut in half lengthwise.
6) Drain the beans.
MAKING
7) In a flameproof casserole, heat the oil in a flameproof casserole, add the onion and fry till transparent.
8) Add the rice and garlic and fry, stirring, for 2 minutes.
9) Add the tomatoes and juice, the saffron, broth or water and seasoning and bring to a boil.
10) Reduce the heat and simmer for 10 minutes.
11) Meanwhile, Add all these ingredients to the pan with the peas and mix lightly.
12) Cover and cook for a further 10 minutes till the rice is tender and the liquid is absorbed.
12) Fluff the mixture with a fork.
13) Taste and adjust seasoning.
SERVING
14) Serve the fish paella hot immediately.
Chef
