As I mention in almost all our my posts and without wanting to sound repetitious, use the freshest ingredients you can find! When making a Paella with seafood, try buying fresh but if you need to buy frozen, be sure to defrost them properly in the refrigerator. Never leave your seafood standing out on the countertop to defrost.
Seafood paella
- Begin by sautéing the onion and garlic in half the olive oil. Add in the red bell pepper, peas and beans when the onions begin to become translucent.
- Add in the rice and the rest of the olive oil and continue to sautée until the rice becomes translucent.
- Add in the spices and stir well.
- Slowly add in the wine and then the fish stock. Stir well to evenly distribute the vegetables through the rice.
- Add all of the seafood to the top of the rice while the mixture simmers lightly.
- Transfer the paella to a 225C (440F) preheated Fornetto for 25-30 minutes or until the rice has absorbed all the liquid and the seafood is cooked.
- Serve sprinkled with chopped parsley and fresh lemon wedges.
Meat-lovers paella
In this, our Meat-Lovers Paella, everything is prepared in the ceramic Fornetto roasting dish:
- Using half of the olive oil, coat the bottom of the Fornetto Roasting Dish or any other oven safe dish.
- Add the onion, garlic, bell pepper, peas, beans, rice and the remaining olive oil. Mix well to coat all the rice with the oil.
- Add in the spices and mix thoroughly.
- Add in the wine followed by the Chicken broth and stir well to evenly distribute the vegetables through the rice.
- Lie the meat and poultry on top of the rice.
- Bake in a 225C (440F) preheated Fornetto for 45-55 minutes or until the rice has absorbed all the liquid and the meat is cooked through.
- Serve sprinkled with chopped parsley and fresh lemon wedges.
