Ingredientes
Preparation
60 minutes
Cooking
To cook this rice dish, prepare the stock, firstly. For this, boil small fish with a red pepper, a carrot and an onion for 20 or 30 minutes. Strain and set aside. At the same time, clean the artichokes, cut off the stem and hard leaves, and quarter and fry them gently along with the king prawns and mushrooms.
Sauté
When everything is lightly fried, take it out of the paella dish and set aside. Next, throw the garlic and the tomato into the same oil, and stir until all the fluid has evaporated. Do the same with the rice, tossing it in oil, and stirring throughout. Later, pour in the hot stock with the colouring or saffron and the artichokes.
Presentation
Halfway through cooking, after around 10 minutes, add the king prawns and mushrooms into the paella, and leave them 10 more minutes, up to the 18 to 20 minutes the cooking should take. Turn off the heat and leave the rice to stand 5 to 10 minutes. The dish is ready to serve.
