Saturday, May 14, 2011

Paella with fish

There are many similarities between the Italian and Spanish cuisine: they both have strong Mediterranean influences, for both of them the basic flavours are garlic, onions and chilli, and both of them are characterized by the presence of tomatoes, fish and by the mixture of different and clashing flavours.
Today’s dish is typically Spanish, though it is largely appreciated in Italy too, maybe due to the above mentioned reasons. It can be prepared with all the ingredients you want, I'm talking about the paella, of course, which takes its name from the special skillet it is prepared with.
There are several versions of this dish, mine comes from the typical paella de Marisco (seafood).

Serves 4

Rice 450 g (15.87 oz)
Mixed fish (eledone, squid, cuttlefish, etc..) 450 g (15.87 oz)
Pepper 1
Frozen peas 100 g (3.52 oz)
Peeled tomatoes 4
1 sprig of parsley
1 clove of garlic
Chilli pepper to taste
Extra virgin olive oil 4 tablespoons
White wine to taste
Salt to taste
Clean the fish and cut it into pieces, bring enough salted water to the boil.
Put 3 tablespoons of olive oil in a pan, add the chopped garlic and let it cook until warmed through. Add fish (picture 1-2), the chilli pepper and sauté for a few minutes (picture 2), then add the peas, the pepper cut into squares and cook for about 5 minutes (picture 3).

Add the peeled tomatoes (picture 4), cook for 5 more minutes, then add the rice (picture 5). Add white wine and simmer until reduced (picture 6).
Dissolve the saffron in a cup of boiling salt water and pour it in the rice, stir, then pour more salt water to completely cover the rice (picture 7). Let cook, without stirring, adding more water if necessary.
When the rice is cooked, add the chopped parsley (picture 8).
Bon appetit!

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