1 fiora pepper
1 onion or a piece of leek 1 tomato 300 g fish bones 5-6 head prawns with shells on 8 mussels (cleaned) 12 clams (cleaned) 1 cuttlefish or squid (cut into squares or rings) 850 ml fish stock 2 cloves of garlic (finely chopped) 2 grated tomatoes 1 tsp paprika 100 g green beans/peas 1 small red pepper (seeded and chopped) A pinch of saffron powder Olive oil Salt to taste Fish Stock It's so important to prepare a good fish stock when cooking paella. You can use any white fish or just it's bones and heads. We like using monkfish bones but you can use any non-oily fish. Stir-fry 1 some prawn heads and squash them to get all their flavour. When the head prawns are golden add one fiora peppers (seeded), lower the head and cook for 1 minute until you can smell its delicate aroma. Then add the monkfish bones, one peeled onion or leek, one tomatoe and 1 litre of water. Let it cook for maximum 30 minutes. Strain it using a colander and you will get a wonderful fish stock to make paella. Paella Heat 3 tbsp of olive oil in paella pan, fry the prawns for a minute and leave them to one side. In the same pan fry the cuttlefish/squid for 2 minutes. Add the red pepper, green beans and clams and cook for 2 minutes more. Then add the garlic and the grated tomatoes and cook until it becomes brown. Put the paprika, saffron and rice in the pan and cook for a minute before adding the (boiling) fish stock. Cook on a high heat for 5 minutes, then reduce the heat and cook for another 10 minutes. Then put the prawns back into the pan and mussels (already cooked) cook for 5 minutes more and removed from the heat. Leave the dish to rest for 5 minutes before serving covered with a clean kitchen rag, serve and enjoy it!
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March 2021
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