Paella-national Spanish (Valencian) dish of rice, tinted with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken, sausage, etc.can be added to the paella. the Name comes from the Latin word patella — "frying pan". Traditionally served on Sundays or St. Joseph's day.
Prepare vegetable broth. I took broth 1 carrot, 1/3 of a small celery root, 1 large onion, 2 sprigs of celery stalked, and the stalks from dill and parsley. The vegetables are pre-roasted in a dry pan until caramelized. This method will provide a more intense color and taste of vegetable broth.
Peel the garlic. Mix the juice of half a lemon with 2 tablespoons of olive oil, add the chopped garlic cloves to the mixture and put the fish in the marinade for 30 minutes.
Peel and cut the onion, a couple of cloves of garlic, chilli cut in half and remove the seeds and partitions, grind. I instead of a whole pod of Chile took 1/2 and added 1/2 sweet red sweet bell pepper. In a pan with a thick bottom, add onion, garlic, chili and bell pepper in olive oil for 5 minutes.
Add to the pan washed rice and fry, stirring, until the rice is transparent.
Pour vegetable broth and stew for 5 minutes. In this step, you can add salt, I did not add.
Add saffron and simmer under the lid over low heat for about 10 minutes.
Remove the fish from the marinade, put on rice and simmer under the lid for 5 minutes. Marinade can also be added to the paella.
Add a mixture of seafood and green peas, stew with rice for 4 minutes. Decorate the paella with slices of lemon.
It is usually served in the same pan in which it was cooked.