Paella with shrimp and roasted tomatoes

This iconic dish is paella. The symbol of hearth and home, family and friendly meetings. Uniting and connecting. Quite difficult to prepare because of the multi-stage, as a pilaf, for example. But this ceremony attracts all – the cooking of a paella, it is necessary to look. Actually, it's not so difficult, just to understand the main points and have suitable products, a good mood and hungry friends. And if it all came together, the result will be worth the effort.

However, not every soup with beets is borscht, it's the same with paella.
The main ingredient here is rice. There are three varieties of rice – Bomb, Senja and Baia, which can absorb up to 4 volumes of water, taking all the flavors, and staying loose and non-adhesive. The most popular is the Bomb.

Paella with shrimp


2-3 portions
 

• 150 g rice Bomb
• 600 ml fish stock
• 400 g thawed or chilled shrimp
• 1 ripe large tomato
• ¼ Red bell pepper
• 2 cloves of garlic
• ½ Fresh chili pepper
• ½ Tsp smoked paprika
• ½ Tsp. spoon dried sweet paprika
• pinch of saffron threads
• 2 tbsp vegetable oil
• salt
• lemon, parsley for filing

Garlic peel and chop, finely chop the chilli without seeds. Cut the tomato in half and grate so that the skin is not rubbed with pulp. Throw out the skin. Bell pepper cut into cubes. The saffron dissolved in a tablespoon warm water and set aside.
Warm a pan, pour in her vegetable oil. Fry the garlic until Golden brown, add the chili pepper. After 1 minute, put in pan with bell pepper and fry for 2-3 minutes. Then move everything to the edge of the pan, spread it in a single layer shrimp and fry them for a minute on each side, so they changed the color. Lay out the shrimp from the pan and set aside in a warm place.
In a pan pour a mixture of smoked and sweet paprika and mix well.
Add the grated tomato and fry it until the liquid is evaporated. Pour into the pan fish broth, bring to a boil, salt and add the saffron.
To boiling over high heat pour broth to the rice, not rinsing it, to level. Cook 5 minutes. On the rice spread fried shrimp, reduce heat and cook for another 10-12 minutes until absorbed almost all the liquid. Check for salt and it needs more salt if necessary.
Remove paella from heat and let stand for 5 minutes, during this time, the rice will reach the desired condition and will absorb the remaining liquid.
To serve, sprinkle paella with parsley and sliced lemon.

  Roasted tomatoes

• Strong 4 medium tomatoes, green or brown
• 1 egg
• ½ Tsp dried thyme
• 1 tbsp grated cheese
• breadcrumbs
• flour
• black pepper, salt
• vegetable oil for frying
• to supply cheese and greens

Beat with a fork the egg, salt it, add the dried thyme and stir again. In the frying pan with vegetable oil.
Tomatoes cut into slices thickness 0,7 — 1 cm, wet them, add pepper, salt, roll in flour, dip in egg and then in breadcrumbs mixed with finely grated cheese. It is best to use "Panko", as the breading – they're perfect. Shake off the excess breadcrumbs and omit breaded tomatoes into hot oil. Fry for 2-3 minutes on each side until browned. Tomatoes ready to put on a paper towel to get rid of excess fat.
Serve sprinkled with grated cheese and greens. published by P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki

Source: zveruska.livejournal.com/125384.html