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Ten Minutes to Making Appetizing Seafood Paella with Brown Rice

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Seafood Paella with Brown Rice

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Below are the ingridients that are needed to make a remarkably good Seafood Paella with Brown Rice:

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

Ready with the ingridients? Here are the sequences on serving 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!.

This simple seafood paella is sure to be a hit! It's All About the Socarrat Try my brown rice seafood paella for a quick and fuss free lunch! Recipe is lovely with chorizo too, and you can substitute with chicken stock cubes if you don't have prawn heads. Sprinkle in the paprika, add the tomatoes and stir well. Add the rice, saffron liquid and stock and bring to the boil.

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