Steps to Make Super Quick Homemade Seafood Paella with Brown Rice

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The ingredients needed to make Seafood Paella with Brown Rice:

1. Make ready 1 kg fish to make the fish stock
2. Make ready 2 liters water
3. Get 2 onions
4. Get 1 leek
5. Prepare 6 cloves garlic
6. Take 2 lemons
7. Get 1 sprig fresh parsley
8. Get 1 bunch spring garlics or spring onions
9. Prepare 1 teaspoon sweet paprika
10. Get 3 mature tomatoes
11. Prepare 1 thick fresh tuna steak, diced
12. Prepare 200 g fresh prawns
13. Make ready a few strands of saffron
14. Get 2 tomatoes

This is the kind of recipe that checks all the boxes for me - it's versatile, nutritious, easy and also visually pleasing. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Apart from beautifully fresh fish, shrimp, squid, mussels, and clams, the real treasure of seafood paella is the rice. Plumped up with a delicious, saffron, and seafood broth, the rice is a taste sensation all on its own!

Steps to make Seafood Paella with Brown Rice:

1. Wash the brown rice and leave it soaking until you need it.
2. Heat the water in a large pan with a pinch of salt and the bayleaf. Wash the fish very very well. Peel and wash the vegetables and add fish, bayleaf, garlic cloves and vegetables to the water.
3. Wash, peel and de-vein the prawns. Squees the juice o one of the lemons over the peeled prawns and put in the fridge.
4. Add the prawn shells and heads (- don't be squeamish, they really add to the flavor!!) to the pan, cover and leave to simmer for an hour. Go and read a book or do something else for that hour.
5. Drain the fish stock through a colander lined with cheesecloth or a very fine seive
6. Put some oil in the paella pan and gently fry the spring onions, peeled, trimmed and cut, and the paprika
7. Add the tuna pieces, and stir just until the pieces are sealed
8. Set aside in a bowl
9. Grate the tomatoes and sauté on a low heat in the same pan for five minutes. Add 6 cups of stock, the chopped parsley, saffron and the juice of the other lemon. And 2 cups of rice. Cover and leave simmering for 30 minutes.
10. Take the lid off the pan, add the tuna and spring garlics or onions, turn the heat right up and start reducing the stock. The rice should be almost tender now.
11. Once the stock has almost disappeared, and the rice is al dente, add the prawns and cover the pan again so that the prawns cook in the steam
12. After 10 minutes take the lid off and serve. Enjoy!

Apart from beautifully fresh fish, shrimp, squid, mussels, and clams, the real treasure of seafood paella is the rice. Plumped up with a delicious, saffron, and seafood broth, the rice is a taste sensation all on its own! This simple seafood paella is sure to be a hit! Dry-cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or lingui a is an acceptable substitute Heat olive oil in a large skillet or paella pan over high heat. Paella is a Spanish seafood and rice dish, prized for the crispy bits of rice that come from letting the rice sizzle in the pan, and the deep yellow color from saffron.

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