Paella Marinara Recipe
Paella is a national Spanish (Valencian) dish made of rice, tinted with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken, sausage, etc. can be added to paella. The name comes from the Latin word patella — “frying pan”. Traditionally served on Sundays or St. Joseph’s Day.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare vegetable broth. I took for the broth 1 carrot, 1/3 of a small celery root, 1 large onion, 2 sprigs of celery without stalks and stalks of dill and parsley. The vegetables are pre-fried in a dry frying pan until caramelized. This method will provide a richer color and taste of vegetable broth.
  2. Peel the garlic. Mix the juice of half a lemon with 2 tablespoons of olive oil, add the crushed garlic cloves to the mixture and leave the fish in the marinade for 30 minutes.
  3. Peel and chop the onion, a couple of garlic cloves, cut the chili pepper in half and, removing the seeds and partitions, chop. Instead of a whole chili pod, I took 1/2 and added 1/2 sweet red bell pepper. In a frying pan with a thick bottom, fry the onion, garlic, chili and bell pepper in olive oil for 5 minutes.
  4. Add the washed rice to the pan and fry, stirring, until the rice becomes transparent.
  5. Pour in the vegetable broth and simmer for 5 minutes. At this stage, you can add salt, I did not add it.
  6. Add saffron and simmer under a lid on low heat for about 10 minutes.
  7. Remove the fish from the marinade, put it on the rice and simmer under the lid for 5 minutes. Marinade can also be added to paella.
  8. Add a mixture of seafood and green peas, simmer with rice for 4 minutes. Garnish the paella with lemon slices. It is usually served in the same pan in which it was cooked.
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