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Spanish Paella with Basmati Rice
A good paella always starts with a good stock
We can use some tricks to produce a flavorful stock.
for stock
1/2 lb shrimp tails and skins from unpeeled shrimp
3 cups chicken stock
1/4 chopped white onion
1 tablespoon tomato paste
5 strands saffron
4 cloves of garlic
2 bay leaves
bring all ingredients to simmer for 30 minutes and strain
for paella
1 cup basmati rice
1/4 white onion chopped
1/4 red bell pepper diced
3 garlic cloves minced
1/4 cup green beans chopped
1 ear corn schucked
1/2 lb peeled shrimp
8 oz white fish diced
1/2 lb clams
1/2 lb mussels
In a mixing bowl season fish and shrimp
heat a skillet with oil
add fish and shrimp and sautéed for 2-3 minutes
add chopped vegetables and sautée for 2 minutes
add basmati and toast
once rice is toasted add 2 cups of stock and reduce to simmer
let simmer for 10 minutes
add clams and mussels and simmer for additional 10 minutes or until rice is fully cooked
serve with lemon and chopped cilantro
provecho