Half-hour paella with fish

Name: half-hour paella with fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: g saffron; 1 liter chicken broth from tablet hot; 250 g frozen giant prawn bag of 500 g, frozen; 6 vine tomato; 2 onion; 4 toe garlic; 250 g chorizo sausage broken; 2 el traditional olive oil; 300 g risotto rice; 300 g fresh green beans; 250 g fresh cod fillet; 250 g Cherry tomatoes

Paella with fish, chorizo, tomato and green beans.

Ingredients

Kitchen Stuff

paella pan or skillet (Ø 30 cm)

Directions

Put the saffron in a bowl, add 2 tbsp stock and let stand until use. Let the shrimp thaw.
Halve the tomato and remove the seed lists from the tomato. Grate the flesh on a coarse grater until you only have the skin left. Discard the sheet.
Chop the onion. Cut the garlic into slices and the chorizo sausage into cubes.
Heat the oil in the pan and fry the onion and chorizo for 5 min. On medium heat until the onion is translucent. Add the garlic and cook for 1 min.
Add the rice and fry until the grains are glassy. Fry the tomato for 3 minutes.
Remove the stalk and the tip of the green beans. Cut the beans into pieces and add.
Pour in the rest of the stock and the saffron. Bring to the boil and stir well once.
Cut the cod into pieces and halve the cherry tomatoes. Divide the cod, shrimps and cherry tomatoes.
Turn down the heat and let it simmer for 20 minutes.