Name: Smoky Halibut Paella with Brown Basmati Rice
Yield: 6
Ingredients: 1 1/2 c. brown basmati rice -; 4 tbsp. extra-virgin olive oil -; 1 large Spanish onion -; 1 to 2 tablespoons chopped garlic (about 12 small cloves) -; 1/4 c. tomato paste -; 1 tsp. smoked Spanish paprika -; 1/2 c. dry white wine or vermouth -; 2 3/4 c. reduced-sodium chicken broth -; 1 tbsp. salt -; Freshly ground pepper -; 2 lb. skinless halibut steaks or 1 (2-pound) halibut fillet -; 1 c. frozen peas -; 1 c. frozen corn -; 1/2 c. roasted red pepper -; 2 tbsp. chopped parsley (optional) -

Smoky Halibut Paella with Brown Basmati Rice

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Ingredients for - Smoky Halibut Paella with Brown Basmati Rice

1. 1 1/2 c. brown basmati rice -

2. 4 tbsp. extra-virgin olive oil -

3. 1 large Spanish onion -

4. 1 to 2 tablespoons chopped garlic (about 12 small cloves) -

5. 1/4 c. tomato paste -

6. 1 tsp. smoked Spanish paprika -

7. 1/2 c. dry white wine or vermouth -

8. 2 3/4 c. reduced-sodium chicken broth -

9. 1 tbsp. salt -

10. Freshly ground pepper -

11. 2 lb. skinless halibut steaks or 1 (2-pound) halibut fillet -

12. 1 c. frozen peas -

13. 1 c. frozen corn -

14. 1/2 c. roasted red pepper -

15. 2 tbsp. chopped parsley (optional) -

How to cook deliciously - Smoky Halibut Paella with Brown Basmati Rice

1. Stage

Place rice in a colander and rinse well under cold running water; set aside to drain. Heat 2 tablespoons olive oil in large heavy casserole or Dutch oven set over medium heat. Add onions and cook until softened, 5 minutes. Stir in garlic and cook 1 minute. Stir in tomato paste and cook about 2 minutes, stirring frequently.

2. Stage

Stir in rice and paprika; cook 30 seconds. Add wine, 2 1/2 cups chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to simmer, reduce heat to low, cover, and cook until rice is almost tender, about 35 minutes.

3. Stage

Meanwhile, season fish with remaining 1/4 teaspoon salt and a pinch of pepper. Heat remaining 2 tablespoons oil in a large nonstick skillet set over medium-high heat. Add fish and cook until golden on one side, about 4 minutes; turn fish and remove from heat.

4. Stage

Stir peas and corn into rice; cook, covered, about 5 minutes. Add remaining 1/4 cup broth to rice mixture. Arrange fish, browned side up, on top of rice; scatter with peppers. Cover and cook until fish is opaque in center and flakes with a fork, 7 to 9 minutes. Garnish with chopped parsley before serving.