Paella is known worldwide as a Spanish dish made from rice and many other things, strongly seasoned and cooked in a dominant stock.
Originally, the word paella refers primarily to the cooking vessel and not its contents - a special pan in which the Spanish miracle occurs. A wide, flat pan, with two handles and no lid.
Rebecca Rosenblatt fromTsimes - Deli Bar Restaurant, the first lady of European Jewish cooking in Israel, offers a light paella based on salmon, easy and summery to prepare. A light version accompanied by a small salad will be a meal in itself.
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Materials:
- A cup of rice
- A cup and a half of water (same size cup)
- 3 tablespoons oil, preferably canola
- ¼ teaspoon sugar
- 2 level teaspoons of salt
- 1 teaspoon ground white pepper
- ½ teaspoon crushed chili - optional
- ¼ cup lemon juice + lemon zest
- Half a glass of white wine
- Rosemary branch
- 3 chopped garlic cloves
- 3 tablespoons chopped parsley
- 3 tablespoons chopped cilantro (can be replaced with parsley)
- Salmon fillet (preferably fresh)
Preparing the fish:
- First, remove the skin from the salmon fillet, and rinse in cold water. Using a sharp knife, separate the skin from the fish at the end, and simply pull hard but slowly, so that it doesn't tear in the middle. If it tears, release a piece again and pull.
- Cut the edges of the fish to form a rectangle, chop the rest into small pieces (1/2 cm cubes or less) and place in a colander.
- Cut the "rectangle" into 8 equal cubes, place on a tray to the side and drizzle lemon juice over it.
Preparing the rice:
- Add to the pot: water, salt, chili pepper, parsley, sugar, lemon juice + lemon zest, rosemary sprig, garlic and chopped salmon pieces and bring to a boil. While the stock is on the fire - you need to prepare the other products at the same time, and do not let the stock evaporate - the amount of liquid is important.
- In a flat pot (at least 28 cm in diameter), add 3 tablespoons of oil, fry the rice over high heat for a few minutes. Remove from heat - as soon as the stock boils, add the white wine and carefully pour over the rice. Stir gently, return the pot to the heat and reduce the heat.
- Carefully place the salmon cubes over the rice, preferably with a flat spoon, and cover.
- After 10 minutes, check to see if most of the water has evaporated. Turn off the heat and leave covered for another 15 minutes. If there is still bubbling water, wait another 5 minutes.
Serving recommendation:
Using a large spoon, you can remove the rice and fish together. If that doesn't work, you should remove the fish, set it aside, and place the rice on a plate and place the fish on top.
For a dairy meal, you can add a tablespoon of crème fraîche to the fish, and if you can find chives, chop them and sprinkle them on top.
