Paella Catalan (Catalan rice casserole)

Recipe from: 6/9/1999 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • 2
    large onions, finely chopped
  • 150
    ml
    olive oil
  • 2
    garlic cloves, chopped
  • 6
    parsley leaves, chopped
  • 2
    ripe tomatoes, finely chopped
  • 7
    ml
    sugar
  • 6
    chicken legs
  • 1
    kg
    fresh cuttlefish, cleaned and diced, or calamari
  • 1
    kg
    line fish, filleted
  • 600
    g
    rice
  • 1
    Litres
    fish or chicken stock
  • 12
    baby crayfish and/or prawns
  • 400
    g
    peas, fresh or frozen, thawed
  • 2
    red sweet peppers, roasted, skinned and diced
  • 12
    fresh asparagus tips
  • salt and pepper to taste
  • lemon wedges to serve
 

Method

 
Fry onions in 30 ml (2 tbsp) olive oil over low heat until browned and well-softened. Add garlic and parsley and toss for 1 to 2 minutes. Add tomatoes and sugar and cook until softened and thick. Purée until smooth. Fry batches of chicken, cuttlefish and line fish in olive oil in a large flameproof casserole dish until golden brown. Add puréed sauce and rice and cover with stock. Cook over low heat until tender, about 40 to 50 minutes, or until rice has absorbed all the liquid. Add crayfish, peas, red sweet peppers and asparagus tips and cook for 10 minutes over low heat. Add salt and pepper to taste and serve with lemon wedges.
 

Read more on: fish/seafood  |  shallow-fry
 

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