Seafood paella with vegetables

Seafood PAELLA with Vegetebles

To make the stock: boil the bony fish for about 15 minutes in a liter of water, drain and
keep the stock for the rice.    

Cook the mussels in a casserole without water until they open.

In a paella pan, sauté the onions, garlic, peppers, bay leaves, guindilla, calamar then tomatoes, stir well.

Add ½ liter of fish stock, saffron, peas and green beans. Poor the rice to boiling mixture then turn down the heat, stirring until everything is coated in the sauce.

Let it cook for 10 minutes then add the clams and more stock if needed cooking another 10 minutes.

Off the heat, add the gambas cover for 10 minutes until all the liquid is absorbed.
 
Garnish on the top with mussels ‘in one shell’ and sliced lemon.

The rice should not be overcooked.
 

Rashida K. Reidel
Expert en Mediterranean Diet
www.easydishes.com