Recently accidentally stumbled on the Internet on this recipe. It seemed interesting to me and was implemented with a few changes. To say that it is delicious is to say nothing. For me, a passionate lover of seafood-it is at least very tasty! I will not say, but in the authentic paella, like, in the composition should be present chicken, in this recipe it is not, so this dish can be offered as a lean food on days when seafood is allowed.
To begin with, then not to be distracted, you need to RUB the washed tomatoes on a small grater. I did not remove the skin from them: in the process it remained in my hands.
Peel and chop the onion into small cubes,
In a large frying pan (or better, as I understand it for the future, in a wok) heat the oil. Fry the onion and pepper in it.
Add the garlic passed through the press, frozen green peas. Fry.
Wash rice, add to the pan, add the pureed tomatoes, freshly ground black pepper, saffron, paprika and dry herbs (Basil, thyme, rosemary).
Fry for 5 minutes, stirring.
Meanwhile, boil water in a saucepan, add salt and dip frozen seafood in it for 1 minute. Put it in a colander. No water!!!
I squid was a carcass, after this procedure, I cooled it under running cold water and cut into rings.
In principle, in order not to be distracted during cooking, this step can also be done in advance.
From the water in which "cooked" seafood" measure 600 ml and fill them with rice and vegetables. Boil for a minute, stirring.
600 ml-we pour rice 1: 2, because 250 g of rice-in volume as 300 ml of water. I did that.
Add seafood to the pan, mix well and simmer until all the water evaporates. It will take 20-25 minutes.
Then stir, add salt to taste, pour lemon juice and about 30 seconds to increase the heat to the lower rice dried or, as was said in the original recipe, "lightly fried".
That's all, wonderful, hearty and very tasty dish is ready! Seafood remain soft, "rubber", despite the relatively long cooking time. Bon appetit!