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Catfish Paella
HT
MC Spanish
50mins
Serves 4 Hot Fish Seafood Shellfish Pork Grains Spices Vegetables Main course Dairy Free Eggless Spain Europe
Ingredients
480ml/16fl.oz. Chicken Stock
480ml/16fl.oz. Water
1/2 teasp Saffron
225g/8oz Chorizo Sausage, thinly
sliced
2 tbsp Olive Oil
1 large Onion, chopped
2 Garlic Cloves, crushed
2 Capsicum (sweet peppers), cut into
strips
2 Tomatoes, chopped (or 6 sun-dried
150g/5oz Long Grain Rice
Salt and ˝ teasp Cayenne Pepper
2 Catfish Fillets, cut into 2.5cm/
1 inch
450g/1lb Prawns or Shrimps, shelled
450g/1lb Fresh Mussels
225g/8oz Artichoke Hearts 100g/4oz Frozen Green peas
Instructions
1. Preheat the oven to 190C, 375F, Gas mark 5. Cook the rice in plenty of lightly salted water for 15-20 minutes.
2.
Meanwhile, mix the chicken stock, water and saffron in a medium saucepan and
bring to a simmer. Remove from the heat.
3. Heat a large frying pan until very hot then add the Chorizo slices and brown on both sides.
4.
Add the olive oil to the frying pan
and heat until hot, then add the onion and sauté
until soft and transparent. Add the garlic, peppers, tomato and rice tossing to
thoroughly coat with oil.
5.
Add the chicken stock mixture, salt, cayenne pepper and the sausage, bring to
the
boil then reduce the heat, cover and simmer for 10 minutes.
6. After this time, transfer the contents of the pan to a large ovenproof casserole together with the remaining ingredients.
7. Cover with a lid or aluminium foil and bake for 20 minutes or until catfish is cooked through. Serve hot.
More Fish Recipes | General Fish Prep & Cooking Times | More Spanish Recipes |
