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Fish Paella

creative.chef's picture
Ingredients
  Onion 1 Large
  Garlic 2 Clove (10 gm)
  Oil 1⁄4 Cup (4 tbs)
  Long grain rice 2 Cup (32 tbs)
  Canned tomatoes 16 Ounce
  Saffron threads 4
  Chicken broth/Water 2 Quart
  White fish fillets 1 1⁄2 Pound
  Sweet red pepper 1
  Canned artichoke hearts 16 Ounce
  Canned kidney beans 16 Ounce
  Frozen peas 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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