Fish with saffron
single courses from Spain
translated by Italian with
Paella is the symbol of gastronomic Spain, fascinates and intrigues tourists from all over the world, it is customary to taste it on the beach, in company and accompanied by sangria.
In a paellera with chopped chicken oil, separately prepare a kind of sauce and combine chopped onion with garlic and parsley, combine the tomato paste and cook for 5 minutes.
Wash the mussels, place them in a saucepan with a glass of wine and allow them to be opened on fire, once ready, check and remove all sealed shells.
Combine the tomato sauce with the salads you have previously sliced and the peas, after 5 minutes add the prawns and cook for 10 minutes, finally join the mussels.
Transfer everything into paellera with the chicken and, keeping the low heat, mix the ingredients by moving them together with a wooden spoon
Add the pepper cut into strips and adjust the taste with salt and pepper.
Spread the rice on the frying pan evenly and distribute it evenly.
Sprinkle and filter the juice of a lemon and melt the saffron sachets in a small broth.
Wrap the paella first with the filtered lemon juice then with some bowl of hot broth (about 4), bring the broth to boil, stirring occasionally
Cover it in the oven for 15-18 minutes.
Let the paella rest 2-3 minutes off the oven before serving