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PAELLA MARINARA

Sastojci:

100 g kozica

150 g liganja

100 g fileta bakalara

500 g riže okruglog zrna

1 luk

2-3 češnja češnjaka

1 svježa crvena  paprika

½ šalice kukuruza

1 dl bijelog vina

½ šalice umaka od rajčice (ili pelat, nasjeckan)

1 l ribljeg ili povrtnog temeljca

1 žličica šafrana

Sol, bijeli papar

Peršinov list

Maslinovo ulje

Priprema:

Luk i češnjak nasjeckajte na sitno. Papriku narežite na kockice.

Temeljac stavite nad vatru da lagano vrije.

U širokoj tavi na žlici maslinovog ulja i žlici nasjeckanog luka propirjajte ribu, lignje i kozice. Posolite i zalijte vinom. Neka lagano kuha 5 minuta, a zatim ih prebacite u dublji tanjur.

U tavu dodajte ponovno maslinovo ulje i preostali luk. Ubacite i češnjak i papriku pa pirjajte, miješajući, dok luk ne postane mekan. Dodajte rižu i miješajte dok ne bude staklasta, a zatim dolijte šalicu temeljca i umak od rajčice. Promiješajte i kuhajte 3-5 minuta.

Šafran usitnite u mužaru pa ga dodajte riži. Posolite, popaprite. Dodajte i kukuruz i 2/3 preostalog temeljca. Dobro sve promiješajte pa smanjite vatru i pustite da lagano kuha 15 minuta. Ne miješajte, povremeno samo protresite tavu.

Sad u tavu vratite ribu, lignje i kozice, zajedno s tekućinom od pirjanja. Ne miješajte, samo ih malo pritisnite u rižu. (Ako vam se riža čini presuha, dodajte preostali temeljac.)

Poklopite i kuhajte na jako laganoj vatri još 10 minuta. Pospite svježe nasjeckanim peršinovim listom i poslužite.

 

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PAELLA MARINARA

Ingredients:

100 g shrimp
150 g calamari
100 g cod filet
500 g short-grain rice
1 onion
2-3 cloves garlic
1 fresh red capsicum
½ cup corn
1 dl white wine
½ cup tomato sauce (or diced canned tomatoes)
1 l stock (fish or vegetable)
1 teaspoon saffron
salt and white pepper
parsley leaves
olive oil

Method:

Finely chop the onion and garlic. Dice the capsicum.
Let the stock simmer gently.
Sauté a tablespoon of the onion in a tablespoon of olive oil in a large pan. Add the fish, calamari and shrimp. Sauté seasoned with salt. Pour in the wine and simmer for 5 minutes. Transfer to a deep plate.
Add more olive oil to the pan. Sauté the remaining onion. Add the garlic and capsicum and sauté stirring until the onion is soft. Add the rice and sauté until translucent. Stir in a cup of the stock and the tomato sauce. Cook for 3-5 minutes.
Grind the saffron in a mortar. Add to the rice. Season with salt and pepper. Add the corn and 2/3 of the remaining stock. Stir well, reduce the heat and let simmer for 15 minutes. Do not stir, just shake the pan occasionally.
Return the fish, calamari, shrimp, and the liquid to the pan. Do not stir, just press them down to combine with the rice. (Should the rice seem too dry, add the remaining stock.)
Cook at the lowest heat setting with the lid on for another 10 minutes. Sprinkle with chopped parsley leaves prior to serving.

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