If you follow the instructions in the right sequence, this paella takes 20 min to prepare. Obviously not the real thing, it is still fabulously tasty and sends you off to the coast of Spain faster than a low-cost airline. The quick oven grilling of the fish is fuss free (no dishwashing), lasts only 5 minutes and as all simple cooking methods, yields a deliciously moist and flavourful fish. Great for a midweek escape.
Grilled sea bass with express paella
|
Recipe by: Anne-Laure at Tasty Diaries Busy:25 min bordering 20, Total prep time: 20 min Serves: 4 |
While the rice is cooking, preheat the grill of your oven. Brush both sides of the fish filets with olive oil and season with salt and pepper. Place them skin side up on an oven tray lined with greaseproof paper. Place the tray 8 to 10 cms under the grill and grill for 5 minutes, until the skin starts crispying and the fish is cooked through.
Serve the paella with the fish and a drizzle of lemon juice.
Sauté the onions in hot olive oil over medium-low heat until they are translucent. Add the rice and sauté a few more minutes until the grains are translucent. Add the white wine, vegetable stock, saffron and turmeric. Bring to the boil and simmer for 10 minutes. Stir the chorizo and peas into the rice and cook for another 5 minutes, adding a bit of water if needed. When ready, adjust the seasoning with salt and a good grinding of black pepper.
While the rice is cooking, preheat the grill of your oven. Brush both sides of the fish filets with olive oil and season with salt and pepper. Place them skin side up on an oven tray lined with greaseproof paper. Place the tray 8 to 10 cms under the grill and grill for 5 minutes, until the skin starts crispying and the fish is cooked through.
Serve the paella with the fish and a drizzle of lemon juice.
To save time, chop the chorizo and shell the peas (if you bought them in their pod) after the rice starts cooking.
Red mullets also work very well with the paella, and you can add shrimps to the rice too.
The paella makes a great leftover eaten on its own.
Red mullets also work very well with the paella, and you can add shrimps to the rice too.
The paella makes a great leftover eaten on its own.
Ingredients
2 tablespoons olive oil
1 large red onion, diced
200 g basmati rice
600 mL fish broth (use cubes or best, fresh broth from your fishmonger)
5 cL white wine (optional)
2 small pinches saffron
1/2 teaspoon turmeric
80 g chorizo picante, sliced
100 g fresh green peas (count around 300g peas in their pods)
4 filets of sea bass
1 lemon
2 tablespoons olive oil
1 large red onion, diced
200 g basmati rice
600 mL fish broth (use cubes or best, fresh broth from your fishmonger)
5 cL white wine (optional)
2 small pinches saffron
1/2 teaspoon turmeric
80 g chorizo picante, sliced
100 g fresh green peas (count around 300g peas in their pods)
4 filets of sea bass
1 lemon
Copyright © 2009 Tasty Diaries. All rights reserved.
