Seafood Soybean Paella
Ingredients (serves 2)
- 100 g soybean grain
- 100 g cockles or mussels
- 1 onion
- 2 garlic cloves
- 2 tbsp of tomato sauce
- Saffron
- 1 dried “ñora” pepper
- 1 liter vegetable or fish stock
- Extra virgin olive oil
- Chopped parsley
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Hydrate the dried pepper with water for some minutes.
- 2. Remove the flesh with the help of a spoon and set aside.
- 3. Peel and chop the onion and the garlic.
- 4. In a pot with a few drops of olive oil, add the chopped onion and garlic. Cook at very low heat.
- 5. Once the onion and garlic are cooked, add the to-mato sauce, and cook for approximately ten minutes, until soft.
- 6. Wash the soybean grains and add to the same pot as the vegetables. Add a pinch of saffron, half of the flesh of the dried pepper and the chopped parsley.
- 7. Add vegetable or fish stock, stir, and cook very slowly for approximately forty minutes.
- 8. Once the soy is tender add the cockles or mussels to the stock and let it cook for a few more minutes, until they open.
- 9. Sprinkle with a bit of parsley and serve.
