Spanish seafood paella. Oxford Symposium.
Remove the lobster tails with a pair of tongs.
Brown the monkfish for a few mins each side, then remove and set aside.
Spain on a Fork You can substitute the squid for scallops if you can find those.
Kenzi marie cum paella must then sit for about five minutes most recipes recommend the paella be covered with a tea-towel at this point to absorb the remaining broth.
Paella Pan Wood Cutting Board.
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Add mussels to pan, nestling them into rice mixture.
When the rice is done, turn off the heat and cover the pan with a large piece of foil.
I chose shrimp and lobster for my star seafood ingredients, but kept things simple otherwise.
And keep the lobster water for later use!
The second time I did use the thighs and did not like them at all, it made the paella kind of "greasy.