Friday, October 21, 2011

Paella de mariscos

Paella de mariscos (fish paella)

Paella de mariscos (image by jlastras)
This traditional rice dish can be made with either meat or fish and sometimes has both, but the two main ingredients are always rice and saffron. It is often served in the large, shallow pan in which it is cooked. The Spanish paella pan has two loop handles and is made of aluminium, heavy iron or earthenware. However, a large heavy frying pan about 12 in / 30 cm in diameter serves just as well.
  • 1 medium sized crayfish, cooked and cut in pieces
  • 6 Dublin Bay prawns
  • 1 lb  / 500 g angler fish cut in pieces
  • 6 small ink fish
  • 4 tomatoes, skinned and seeded
  • 2 cloves garlic
  • 1 onion, chopped
  • 8 oz/250 g. I cup rice
  • 1 tsp red pepper
  • 1 tsp saffron
  • fish stock
  • oil for frying
Fry the fish in the oil and garlic. Just before it is cooked, add the onion and tomato. Stir in the rice and cook for a few minutes. Add just enough hot fish stock to cover the rice. Add salt, pepper and saffron and simmer until the rice is thoroughly cooked.

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