Seafood paella with artichokes
Seafood paella with artichokes

Hello everybody, it is Carrillo, welcome to my recipe website. Today, we’re going to prepare a special dish, seafood paella with artichokes. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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.

Seafood paella with artichokes is one of the most well liked of recent viral foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Seafood paella with artichokes is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get 1 large cup brown rice
  2. Prepare 5 large cups fish stock
  3. Get 4 artichokes
  4. Get 1 monkfish steak cut into bite-sized pieces
  5. Take 1 handful fresh prawns
  6. Get 1 lemon

Stir in rice, paprika, saffron, salt, and pepper. 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. The Valencian paella and the seafood paella are always competing for the first place of the most popular Spanish paella. Today adding meats and vegetables to seafood paella has become common.

Instructions 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 :-)

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! Commonly though a seafood paella will include a combination of shrimp, clams, mussels and often squid. Some will also add a few pieces of firm-fleshed fish to the mix.

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