We put the olive oil in the parisien, we heat it, and we put the peppers to sauté. We add some salt and removed from the pot. Next, we put the fish fillets to fry. We salt them. Once golden brown on the outside, we remove them from the pot. We continue to fry the onion, sauté the garlic, add the sweet paprika, and then the grated tomato. Once the tomato is reduced, we add the broth, and let it come to a boil. After 5 min, we add some slat if needed, we add the Albufera rice, and the saffron or food coloring. While the rice is cooking, the fish is crumbled, and incorporated back into the pot. And the pepper is put back. After 16 minutes of cooking the rice over moderate heat and stirring it carefully to release the starch, the rice is ready to rest for about 5-10 minutes. Enjoy!
1 Parisien type frying pan.
60 ml of olive oil.
4 fillets of sea bream.
1 sweet onion cut into julienne.