Fish stock is a flavorful liquid used as the base for numerous dishes including the French stew bouillabaisse, seafood chowder, and paella (a Spanish ... For the best taste possible, it's ...

About Paella de Marisco (Seafood Paella ... In the same pan, cook the sofrito, rice and paprika with a bit more oil (if needed) for 2-5 minutes. 4. Heat the fish stock and add it evenly to the pan ...

This paella is a homage to my family from Mallorca and is made with both meat and fish. Resist the temptation to stir the rice while it cooks, else you won't get the all-important crispy base ...