Ah, those pesky fish. They're not really that hard to cook, they're just hard not to overcook.
At last, I success with fishy perfection. It wasn't paella, but it was paellish in some ways.
While a pot of yellow rice cooked on the stove, I prepared a nice swordfish steak with some curry powder, paprika, and salt on each side. That was seared in canola oil, flipped, and removed - at just the right time!
Into that skillet went chopped onions, some chopped piquillo peppers, and some diced button mushrooms. I had some leftover chicken, so about a thigh's-worth was diced and added as well.
When they were just right, in went the rice for a quick stir while I cut up the swordfish and added the pieces to the rice.
What a bowl of flavour!
Oh, I also added some chopped pistachios and cashews which had been spiced with curry powder and paprika as well. They add a nice flavour and a great occasional crunch to many a dish in our house.
This was extremely delicious and highly recommended.
Enjoy!
At last, I success with fishy perfection. It wasn't paella, but it was paellish in some ways.
While a pot of yellow rice cooked on the stove, I prepared a nice swordfish steak with some curry powder, paprika, and salt on each side. That was seared in canola oil, flipped, and removed - at just the right time!
Into that skillet went chopped onions, some chopped piquillo peppers, and some diced button mushrooms. I had some leftover chicken, so about a thigh's-worth was diced and added as well.
When they were just right, in went the rice for a quick stir while I cut up the swordfish and added the pieces to the rice.
What a bowl of flavour!
Oh, I also added some chopped pistachios and cashews which had been spiced with curry powder and paprika as well. They add a nice flavour and a great occasional crunch to many a dish in our house.
This was extremely delicious and highly recommended.
Enjoy!
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