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 Lenten Paella Recipe
Recently I accidentally stumbled across this recipe on the Internet. It seemed interesting to me and was implemented with some changes. To say that it is delicious is to say nothing. For me, a passionate lover of seafood - it's at least very tasty! I will not say, but in an authentic paella, it seems that chicken should be present in the composition, it is not in this recipe, so this dish can be offered as a lean dish on days when seafood is allowed.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. To begin with, in order not to be distracted later, you need to grate the washed tomatoes on a fine grater. I didn't peel them off: in the process, it remained in my hands.
    To begin with, in order not to be distracted later, you need to grate the washed tomatoes on a fine grater. I didn't peel them off: in the process, it remained in my hands.
  2. Peel the onion and cut into small cubes, Bulgarian pepper - straws. In a large frying pan (or better, as I understand for the future, in a wok), heat the oil. Fry the onion and pepper in it.
    Peel the onion and cut into small cubes, Bulgarian pepper - straws. In a large frying pan (or better, as I understand for the future, in a wok), heat the oil. Fry the onion and pepper in it.
  3. Add garlic passed through the press, frozen green peas. Fry.
    Add garlic passed through the press, frozen green peas. Fry.
  4. Rinse the rice, put it in a frying pan, add mashed tomatoes, freshly ground black pepper, saffron, paprika and dry herbs (basil, thyme, rosemary). Fry for 5 minutes, stirring.
    Rinse the rice, put it in a frying pan, add mashed tomatoes, freshly ground black pepper, saffron, paprika and dry herbs (basil, thyme, rosemary). Fry for 5 minutes, stirring.
  5. Meanwhile, boil the water in a saucepan, add salt and dip the frozen seafood into it for 1 minute. Flip it into a colander. No water!!! I had a squid in the form of a carcass, after this procedure I cooled it under a stream of cold water and cut it into rings. In principle, in order not to be distracted during cooking, this step can also be done in advance.
    Meanwhile, boil the water in a saucepan, add salt and dip the frozen seafood into it for 1 minute. Flip it into a colander. No water!!! I had a squid in the form of a carcass, after this procedure I cooled it under a stream of cold water and cut it into rings. In principle, in order not to be distracted during cooking, this step can also be done in advance.
  6. From the water in which the seafood was "cooked", measure 600 ml and pour them over rice and vegetables. Boil for a minute, stirring. 600 ml - we pour rice 1:2, because 250 g of rice is by volume like 300 ml of water. I did it.
    From the water in which the seafood was "cooked", measure 600 ml and pour them over rice and vegetables. Boil for a minute, stirring. 600 ml - we pour rice 1:2, because 250 g of rice is by volume like 300 ml of water. I did it.
  7. Add the seafood to the pan, mix well and simmer until all the water has evaporated. It will take 20-25 minutes.
    Add the seafood to the pan, mix well and simmer until all the water has evaporated. It will take 20-25 minutes.
  8. Then stir, add salt to taste, pour in lemon juice and increase the heat for about 30 seconds so that the rice dries or, as it was said in the original recipe, "lightly fried". That's all, a wonderful, hearty and very tasty dish is ready! Seafood remains soft, "rubbery", despite the relatively long cooking time. Enjoy your meal!
    Then stir, add salt to taste, pour in lemon juice and increase the heat for about 30 seconds so that the rice dries or, as it was said in the original recipe, "lightly fried". That's all, a wonderful, hearty and very tasty dish is ready! Seafood remains soft, "rubbery", despite the relatively long cooking time. Enjoy your meal!
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