Seafood paella with artichokes. You can substitute other seafood and fish for what I have indicated. This is a great recipe for experimenting and adding what you love! The origins of paella are ancient, rooted in the area around Valencia, Spain near the Albufera Lagoon, where both fishing and rice growing dominated the region for centuries.
For me, the stars of this vegetarian paella are the marinated artichokes and olives – both give so much flavour! Finish everything off with a squeeze of lemon and. Vegan Paella Recipe with Artichokes This is one of my absolute favorite comfort foods. You can cook Seafood paella with artichokes using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of Seafood paella with artichokes
- It’s 1 of large cup brown rice.
- It’s 5 of large cups fish stock.
- It’s 4 of artichokes.
- It’s 1 of monkfish steak cut into bite-sized pieces.
- Prepare 1 handful of fresh prawns.
- You need 1 of lemon.
Quick and easy to make and packed with flavor, this vegan take on. Heat the oil in a large paella pan or an extra-large frying pan. Brown the monkfish for a few mins each side, then remove and set aside. Learn the secret to making a perfect Paella from the Paella King himself, Leno Lattarulo.
Seafood paella with artichokes instructions
- 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..
- 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.
- Seal the fish in a large, lightly greased frying pan. Reserve both the fish and the artichokes.
- Heat the stock.
- When it is bubbling add the rice and leave over a moderate to high heat for 15 minutes.
- Add the fish, prawns and artichokes and leave for another 10 minutes. If the stock evaporates and the rice is still hard, add more.
- When the 10 minutes are up.
- cover the pan, turn off the heat and leave for another 10 minutes.
- Serve with a wedge of lemon and enjoy :-).
It's moist, tender and absolutely delicious! For the Seafood Stock, peel and devein the prawns. Place peeled prawns into a bowl in the fridge until required. Remove claws from the crab and cut the body in half. For our seafood paella recipe we're using Barcelona's very own brand of seafood paella cooking base: Aneto.