Seafood paella with artichokes
Seafood paella with artichokes

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, seafood paella with artichokes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Seafood paella with artichokes is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Seafood paella with artichokes is something which I have loved my entire life.

Arrange the shrimp and piquillo peppers on top of the paella. If the rice is looking a little dry add a bit more hot broth. If the paella is too liquid, cook for a few more minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have seafood paella with artichokes using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Seafood paella with artichokes:
  1. Take 1 large cup brown rice
  2. Take 5 large cups fish stock
  3. Prepare 4 artichokes
  4. Get 1 monkfish steak cut into bite-sized pieces
  5. Take 1 handful fresh prawns
  6. Make ready 1 lemon

Paella is a traditional Spanish dish with saffron-flavored rice topped with seafood, meat and/or vegetables and served in a shallow paella pan. There are varying sizes of paella pans: small pans for two people, and massive paella pans for a crowd. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. Vegetarian Paella: Omit the meat and seafood and add extra vegetables, like artichoke, green beans, mushroom, olives and asparagus.

Steps to make Seafood paella with artichokes:
  1. Wash the rice well and leave soaking in a bowl of water until ready to use. Peel and slice the artichokes. Grill them over a moderate heat.
  2. Peel and devein the prawns. I asked the fishmonger to do it for me, but if you do it yourself use kitchen scissors rather than a knife - it's easier
  3. Seal the fish in a large, lightly greased frying pan. Reserve both the fish and the artichokes
  4. Heat the stock
  5. When it is bubbling add the rice and leave over a moderate to high heat for 15 minutes
  6. Add the fish, prawns and artichokes and leave for another 10 minutes. If the stock evaporates and the rice is still hard, add more
  7. When the 10 minutes are up
  8. cover the pan, turn off the heat and leave for another 10 minutes
  9. Serve with a wedge of lemon and enjoy :-)

Add vegetables in step one of the recipe along with the bell peppers. Valenciana Paella: this version of paella is often made with rabbit, chicken, artichokes and green beans. The quintessential Spanish dish, this version has chicken, artichoke hearts, red peppers and green beans, but you'll find a list of variations at the end of the recipe. You can use either seafood OR meat and vegetables, but tradition discourages mixing seafood with meat. And don't overdo it — remember, the rice is the star!

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