Seafood paella with artichokes
There are hundreds of varieties of paella made with fish, meat or vegetable stock and bits of fish or meat, sometimes both, seafood, vegetables, even snails.... When I make stock I like to make lots and freeze portions to use later, and this weekend I used a frozen fish stock to make this delicious seafood paella with fresh prawns and monkfish I bought on Saturday morning. I used brown rice so needed 10 more minutes cooking time than white.
Seafood paella with artichokes
There are hundreds of varieties of paella made with fish, meat or vegetable stock and bits of fish or meat, sometimes both, seafood, vegetables, even snails.... When I make stock I like to make lots and freeze portions to use later, and this weekend I used a frozen fish stock to make this delicious seafood paella with fresh prawns and monkfish I bought on Saturday morning. I used brown rice so needed 10 more minutes cooking time than white.
Open in Cookpad AppSteps
- 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 :-)
Cooksnaps
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