Seafood paella with artichokes
Seafood paella with artichokes

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, seafood paella with artichokes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Seafood paella with artichokes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Seafood paella with artichokes is something which I’ve loved my entire life. They are nice and they look fantastic.

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.

To begin with this recipe, we must first prepare a few components. You can have seafood paella with artichokes using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Seafood paella with artichokes:
  1. Make ready 1 large cup brown rice
  2. Take 5 large cups fish stock
  3. Take 4 artichokes
  4. Get 1 monkfish steak cut into bite-sized pieces
  5. Get 1 handful fresh prawns
  6. Prepare 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.

Steps 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 :-)

They are usually accompanied by green beans, peas, artichokes or capsicums, but the authentic seafood paella is very similar to this one: 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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