1 c. sushi rice (I like short grain for this but you could use Arborio or American long grain as well)
200g mixed seafood
1 lemon cut into wedges
10 strands saffron
2 garlic cloves crushed
½ c. frozen peas
½ red pepper sliced
½ onion sliced
1 cube of fish bullion (I use knorr stock pots – they dissolve in hot water)
1-2 tbsp. olive oil
2 c. boiling water
pinch of salt and pepper to taste
Get all of the ingredients together and ready to use, peas, saffron, stock cube pot etc…
Get the onion and red pepper sliced.
Boil the water.
In a large sauté pan, heat the oil over high heat, when really hot add the onion, and pepper and stir around for a few minutes.
Next add the rice and stir constantly.
Next add the garlic, seafood, peas, stock, water, and salt (not too much, the stock has salt).
Sprinkle the saffron threads around – remember to only use a tiny pinch.
Arrange the lemon wedges around the pan.
Bring up to a vigorous boil and turn down to the lowest heat and cover.
Cook for 15 minutes or until rice is done and fluffy.
Note: In traditional paella the goal is to have a crispy layer on the bottom that compliments the soft texture of the rice. I haven’t been able to recreate that without using a cast iron pan, I find it just as lovely without it. And it’s so much simpler not having to worry about burning the bottom!
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