Millet Paella del mar
very easy
45 mins
45 mins
Ingredients
- 350 g Broccoli
- 200 g Carrots
- 1 Onion
- 1–2 Garlic cloves
- 2 TABLESPOONS Oil
- 200 g Edible millet
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp pimentón de la vera
- 650 ml Vegetable broth
- 12 small shrimps ready to cook (à approx. 10 g)
- 75 g Spring onions
- 275 g Lengfish fillet
- 150 g frozen peas
- 1/2 TABLESPOON green pesto
- 10–15 g clarified butter
- 5 Stem(s) Parsley
Directions
- 1
Clean and wash the broccoli and cut the florets from the stems. Cut the florets in half if necessary. Clean and peel the carrots, cut them into halves lengthwise and slice them.
- 2
Peel and finely chop the onion. Peel garlic and chop very finely. Heat the oil in a pan and fry the onion and garlic until transparent. Add carrots and millet and steam briefly while turning.
- 3
Season with salt, pepper and pimentón. Add vegetable stock, bring to the boil, cover and cook over medium heat for about 20 minutes.
- 4
In the meantime, wash the shrimps and pat them dry. Clean and wash spring onions and cut into fine rolls. Fish wash, dab dry well and cut into large cubes. After about 12 minutes of cooking time, add broccoli to the pan.
- 5
About 3 minutes before the end of the cooking time, add the prawns, spring onions and peas and finish cooking. Add the pesto and season the paella with salt and pepper.
- 6
Heat clarified butter in a frying pan and cook the fish for approx. 3 minutes, turning them over. Season with salt and pepper. Wash parsley, shake dry and chop. Carefully mix the fish into the paella and serve.
- 7
Sprinkle with parsley.
Nutrition Facts
410 kcal
45 g
11 g
28 g
More Delicious Recipes
