Fish Paella
easy
60 mins
60 mins
Ingredients
- 2 medium-sized onions
- 2 Garlic cloves
- 1 red pepper
- 4 ready-to-cook squids
- 6 TABLESPOONS Olive oil
- 250 g Avorio rice
- 1 1/4 l clear broth (instant)
- 1 Capsule ground saffron
- 500 g Lengfish fillet
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Salt
- 2 TABLESPOONS Flour
- 7-10 Tbsp white pepper
- 1 jar (185 g) black olives
- 200 g Mussels
- 100 g frozen peas
- 100 g Deep-sea crab meat
- 7-10 Tbsp Parsley
Directions
- 1
Peel and finely dice the onions and garlic. Clean, wash and cut the peppers into strips. Clean, wash and cut squids into rings. Heat 4 tablespoons of oil in a saucepan or large pan and sauté the onions and garlic in it.
- 2
Briefly sauté squid rings and peppers. Add rice and deglaze with the stock. Add saffron and let it swell at medium heat for about 30 minutes. In the meantime, wash the fish, sprinkle with lemon juice and salt lightly.
- 3
Turn in the flour. Heat the remaining oil and fry the fish cubes in it until golden brown. Season with salt and pepper. Drain the olives. Wash the mussels. Add peas, mussels, crabs and olives to the rice 10 minutes before the end of the cooking time.
- 4
Fold in the fish cubes at the end. Season everything with salt and pepper and serve garnished with parsley.
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