Sardine Paella
5 mins
PREP TIME
30 mins
TOTAL TIME
2-4
SERVINGS
Print Recipe
Ingredients
- ¼ cup (60 ml) extra virgin olive oil 1 red bell pepper, finely diced
- ½ small yellow onion, finely diced
- A small handful green bean, cut into ¼-in (0.6 cm) pieces
- 1 tsp (5 ml) Spanish smoked paprika
- ⅓ cup (80 ml) tomato sauce, we used Nonna Pia’s Siciliana
- 3 cups (750 ml) fish stock (or use chicken or vegetable stock)
- ½ tsp (2.5 ml) each salt and freshly cracked black pepper
- ¼ tsp (1 ml) fresh thyme
- A pinch of saffron
- 1 bay leaf
- 1 cup (250 ml) short grain paella rice, we used Matiz Bomba
- 106 g (1 tin) Millionaires Wild Brisling Sardines in Olive Oil
- ¼ cup (60 ml) green peas, fresh or frozen
Directions
- Preheat a non-stick or well-seasoned pan over medium-high heat and warm olive oil. Add bell peppers, onion and green beans and sauté 3 to 4 minutes. Stir in paprika and tomato sauce and cook for 1 minute more. Add stock, salt, pepper, thyme, saffron and bay leaf and bring to boil and reduce to medium heat.
- Add rice and stir once more. Do not stir again after this point. Bring to a simmer and cook, uncovered for about 10 minutes until much of the liquid is absorbed, but the rice is still covered.
- Reduce heat to medium-low and arrange sardines and peas (if using) over top. Simmer until pretty much all the broth has been absorbed, about 5 minutes more.
- To achieve the classic crisp bottom or ‘socarrat’, raise heat to medium-high and cook for another 2 to 3 minutes. Remove from heat and let sit for a few minutes, covered in a warm spot.
- Serve with lemon wedges and a sprinkle of chopped parsley.
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