While the paella wasn’t terrible, I was a little disappointed, and in the wake of looking at the fixing list I realized I could make something comparable at home. What’s more, that is the way this excessively simple Seafood Rice Skillet was conceived.
For what reason is mine a “skillet” and not a paella? All things considered, for different reasons, yet the principle reasons being that :
I didn’t utilize saffron ($$$), I utilized long grain rice, and I made it in a skillet and not a paella container. I like to change plans to work for me and these progressions were made to accommodate my spending limit, fixing accessibility, and cooking style. Be that as it may, prepare to have your mind blown. This Seafood Rice Skillet is still stun balls. Not a term I ordinarily use, however thoroughly fitting here.
I utilized the solidified fish blend from Trader Joe’s (shrimp, scallops, and calamari), however in the event that you can’t discover something comparative close you, you can thoroughly utilize simply shrimp alone. In the event that you can discover a fish stock, or possibly a little shellfish juice, you can sub a portion of that in for piece of the chicken soup and have this be much more fish y.
This formula was composed utilizing long grain white rice, yet utilizing short grain is more in accordance with paella. On the off chance that you happen to have short grain rice, you can utilize that instead of the long grain, however try to modify the stock to rice proportion to coordinate the headings on the bundle.
Seafood Rice Skillet is a nod to seafood paella using easy to find ingredients and equipment. Impress your dinner guests with this easy and impressive dish!
- 2 Tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 red bell pepper
- 1/2 Tbsp turmeric
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 2 cups uncooked long grain white rice
- 3 cups chicken broth (I used Better Than Bouillon to make my chicken broth and it contains enough salt to sufficiently season the dish. If using a low sodium broth, you may need to add a touch of salt.)
- 1 cup frozen peas
- 1/2 lb frozen seafood mix
- 1 fresh lemon
- Handful fresh parsley, chopped
- Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large deep skillet. Sauté over medium heat until the onions are soft and transparent (about 5 minutes). Meanwhile, dice the red bell pepper. Add the diced bell pepper to the skillet and sauté for 1-2 minutes more.
- Add the uncooked rice, turmeric, smoked paprika, and cayenne to the skillet. Stir to combine. Pour in the chicken broth, stir briefly, then place a lid on the skillet.
- Turn the heat up to high and bring the broth to a boil. Once it reaches a full boil, turn the heat down to low and let simmer for 15 minutes.
- After 15 minutes, add the frozen seafood and frozen peas. Fold the seafood and peas into the skillet, then replace the lid. Let the seafood and peas cook over low heat until the shrimp turn pink (about 5-10 minutes). Stir once half way through to check the seafood buried in the rice for doneness.
- Once the seafood has finished cooking, top the skillet with chopped parsley and serve with lemon wedges. Squeeze the lemon juice over top of the seafood rice just before eating.
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