Tasty and healthy

People :

4

Preparation time :

35 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 400 gr. rice
  • 500 gr. fresh tuna
  • 1 red pepper
  • 1 green pepper
  • 100 gr. peas
  • 2 onions
  • 2 clove of garlic
  • 2 tomatoes
  • 1 l. fish broth (made with tuna remains and bones) or water
  • Virgin olive oil
  • Saffron threads
  • Salt
Preparation
  1. In a “paella” dish heat the olive oil and quickly brown the diced tuna making sure it’s still raw inside.  Remove from the pan and reserve.  
  2. In the same oil, sauté the onions, chopped pepper and minced garlic.
  3. When the vegetables are tender, add the grated tomatoes. Allow the juice to evaporate.
  4. Add the rice and stir well. Add the saffron and pour in the stock (approximately 1 liter).  
  5. When it starts boiling, add salt to taste and the peas. After 5 minutes add the tuna and cook for 10 minutes then lower the heat to allow the rice to absorb the water.
  6. Allow to stand  for 5 minutes before serving

Additional information

People :

4

Preparation time :

35 min

Difficulty:

Easy