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 Paella with Lancet Fish and Seafood Recipe
I love lancet fish for its tenderness, softness and juiciness. There are no bones in it, except for the central cartilage. But we all know that during the heat treatment of this wonderful fish, a lot of fish juice is released. So let's use this feature for good: cook it with paella. Let the juice soak the rice and make a delicious, fragrant dish out of it. And we don't need fish broth.
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Spanish Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. So. We take the frying pan on which we will serve the dish, put it on the fire, pour olive oil - about 3 tbsp . l. Put the steak from the lancet fish in the center. On the sides of it, fry finely chopped onion and a clove of garlic.
    So. We take the frying pan on which we will serve the dish, put it on the fire, pour olive oil - about 3 tbsp . l. Put the steak from the lancet fish in the center. On the sides of it, fry finely chopped onion and a clove of garlic.
  2. Meanwhile, scald 2 tomatoes with boiling water and remove the skin. Leave one tomato (we will need it after), and cut the second into slices.
    Meanwhile, scald 2 tomatoes with boiling water and remove the skin. Leave one tomato (we will need it after), and cut the second into slices.
  3. Turn the lancet fish to the other side and add the chopped tomato and dry white wine. Simmer on low heat for about 3 minutes - so that the alcohol evaporates and tomatoes turn into tomato paste.
    Turn the lancet fish to the other side and add the chopped tomato and dry white wine. Simmer on low heat for about 3 minutes - so that the alcohol evaporates and tomatoes turn into tomato paste.
  4. Meanwhile, pour boiling water over the saffron, let it brew.
    Meanwhile, pour boiling water over the saffron, let it brew.
  5. Add chopped green beans to the pan, the remaining tomato (cut into large slices so that whole pieces of tomato also meet in the finished dish), Bulgarian pepper.
    Add chopped green beans to the pan, the remaining tomato (cut into large slices so that whole pieces of tomato also meet in the finished dish), Bulgarian pepper.
  6. Pour water about to the middle of the fish steak - about 2 cups of water (I have a glass of 250 ml), pour in a tincture of saffron, let it boil, add salt and pepper. The lancet fish is such a juicy fish - when cooking, part of the juice will give to the broth, and the rice will turn out very tasty. And the fish, on the contrary, feeds on vegetable juices, seafood, wine and turns out to be simply fabulous. It will be so gentle that it is impossible to describe, you just need to try.
    Pour water about to the middle of the fish steak - about 2 cups of water (I have a glass of 250 ml), pour in a tincture of saffron, let it boil, add salt and pepper. The lancet fish is such a juicy fish - when cooking, part of the juice will give to the broth, and the rice will turn out very tasty. And the fish, on the contrary, feeds on vegetable juices, seafood, wine and turns out to be simply fabulous. It will be so gentle that it is impossible to describe, you just need to try.
  7. Rice is sprinkled on fish sticks on both sides. No need to bother him. To evenly distribute the rice, you just need to shake the pan from side to side, and that's it.
    Rice is sprinkled on fish sticks on both sides. No need to bother him. To evenly distribute the rice, you just need to shake the pan from side to side, and that's it.
  8. Put it on top of the seafood. Everything you have in stock. I ordered a sea cocktail, some mussels and a handful of shrimp. The amount is arbitrary - it all depends on your taste. We leave our paella to cook on low heat until the rice absorbs all the liquid. It's about 20 minutes.
    Put it on top of the seafood. Everything you have in stock. I ordered a sea cocktail, some mussels and a handful of shrimp. The amount is arbitrary - it all depends on your taste. We leave our paella to cook on low heat until the rice absorbs all the liquid. It's about 20 minutes.
  9. The paella is ready, serve immediately. We put a lemon next to it - everyone will pour it to their taste and, of course, pour a glass of cold white wine. Well, what can I tell you about this dish? - yummy! Oddly enough, a very light dish, leaves no weight, you can safely eat it at dinner.
    The paella is ready, serve immediately. We put a lemon next to it - everyone will pour it to their taste and, of course, pour a glass of cold white wine. Well, what can I tell you about this dish? - yummy! Oddly enough, a very light dish, leaves no weight, you can safely eat it at dinner.
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