Seafood Paella
Ingredients for 6 servings
600g paella rice
2 litres fish stock
6 prawns or 12 shrimps
6 langoustines or 4 lobster tails
300g fish pieces
2 cloves garlic
2 ripe tomatoes
1 sachet Paellero Carmencita (or any other brand you have)
6 tablespoons extra virgin olive oil
Preparation Instructions
Chop the garlic cloves and grate the ripe tomatoes.
Heat up a paella pan with the olive oil and a little salt.
Fry up the prawns/shrimps and the langoustines/lobster meat and set aside.
Add the sachet of Paellero Carmencita and the grated tomatoes.
Add the fish stock as well as fish pieces. Bring to boil and add rice, distribute well and summer on a medium high flame.
Halfway through the cooking process decorate the Paella with the prawns/shrimps and the langoustines/lobster and cook until all of the stock had been absorbed by the rice.
Wait 5 minutes before serving.
Ingredients for 6 servings
600g paella rice
2 litres fish stock
6 prawns or 12 shrimps
6 langoustines or 4 lobster tails
300g fish pieces
2 cloves garlic
2 ripe tomatoes
1 sachet Paellero Carmencita (or any other brand you have)
6 tablespoons extra virgin olive oil
Preparation Instructions
Chop the garlic cloves and grate the ripe tomatoes.
Heat up a paella pan with the olive oil and a little salt.
Fry up the prawns/shrimps and the langoustines/lobster meat and set aside.
Add the sachet of Paellero Carmencita and the grated tomatoes.
Add the fish stock as well as fish pieces. Bring to boil and add rice, distribute well and summer on a medium high flame.
Halfway through the cooking process decorate the Paella with the prawns/shrimps and the langoustines/lobster and cook until all of the stock had been absorbed by the rice.
Wait 5 minutes before serving.
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