Recipe: Fish Ball Paella

I wouldn’t say any of the food I make is authentic in any sense but I kind of feel like I’m sometimes stretching the idea of what some foods are. Either way this is undoubtedly a paella even if I made a small adjustment of not using fresh cod pieces but instead I was gifted minced fish and rolled those into balls. It’s practically the same to switch out the minced fish for fish pieces at the end and I’m sure both are great so feel free to play around with whatever you have on hand.

Fish Ball Paella

AuthorMabDifficultyIntermediate

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
 1 tbsp vegetable oil
 1 onion, finely chopped
 2 cloves garlic, chopped
 100 g basmati rice
 1 tsp tumeric
 1 tsp paprika
 500 ml vegetable stock
 1 red pepper, diced
 1 zucchini, diced
 125 g frozen peas
 300 g minced fish
 salt, pepper, dill, parsley, lemon juice

Directions
1

Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for 3-5 minutes until soft.

2

Add the rice and spices, stir to coat with oil, then add the stock, zucchini, and pepper. Cover the pan, reduce the heat to low and simmer for 20 mins.

3

Add the peas and minced fish (roll into even sized balls), cover again, and cook for 10-15 mins more until the rice is cooked and the liquid has been absorbed. Season to taste and serve hot.

Adapted from BBC Good Food

Ingredients

Ingredients
 1 tbsp vegetable oil
 1 onion, finely chopped
 2 cloves garlic, chopped
 100 g basmati rice
 1 tsp tumeric
 1 tsp paprika
 500 ml vegetable stock
 1 red pepper, diced
 1 zucchini, diced
 125 g frozen peas
 300 g minced fish
 salt, pepper, dill, parsley, lemon juice

Directions

Directions
1

Heat the oil in a non-stick frying pan over a medium-high heat and fry the onion and garlic for 3-5 minutes until soft.

2

Add the rice and spices, stir to coat with oil, then add the stock, zucchini, and pepper. Cover the pan, reduce the heat to low and simmer for 20 mins.

3

Add the peas and minced fish (roll into even sized balls), cover again, and cook for 10-15 mins more until the rice is cooked and the liquid has been absorbed. Season to taste and serve hot.

Fish Ball Paella

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