Ultimate Making Recipe Seafood Paella with Brown Rice Delicious

Without fail cooking ultimate Seafood Paella with Brown Rice easy, bouncy, practical.

14 ingredients, 12 steps, cooking Seafood Paella with Brown Rice

Hi all, now you get present recipe Seafood Paella with Brown Rice with 14 ingredients and 12 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Seafood Paella with Brown Rice.

Ingredients for Seafood Paella with Brown Rice

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

If all basic ingredients Seafood Paella with Brown Rice it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Process Cooking 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!
    
13. Finish and Enjoy.

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