Recipe:Seafood Paella
- Prep Time: 15 Minutes
- Cook Time: 45 minutes
From grouper to mussels to clams, this paella has every jewel of the sea to satisfy all of your seafood cravings. Serves 12 - .
Ingredients
-
Skin-On Grouper Fillet, thawed and cut in 1” pieces
0.375 LBQty 0.75 lbs -
Blue Mussels, thawed
1 lbQty 1 lb$2.98 -
FULLY COOKED HARD SHELL CLAMS
1.0 LBQty 1.0 LB$3.49 -
RAW EASY PEEL JUMBO SHRIMP, thawed
1.0 LbQty 1.0 LB$9.48 -
Seafood Mix, thawed
0.66 lbsQty 0.66 Lbs$3.48 -
BAY SCALLOPS, thawed
1.0 LbQty 1 lb$10.98 -
Fish Broth, Clam Juice, or Chicken Stock
Qty 6–7 Cups -
Short Grain Rice
Qty 5 Cups -
Cloves Garlic, minced
Qty 5 Cloves -
Olive Oil
Qty ½ Cup -
Saffron Threads
Qty 2 tsp. -
Spanish Paprika
Qty 2 tsp. -
Large Onion, finely chopped
Qty 1 -
Red Bell Pepper, finely chopped
Qty 1 -
Green Bell Pepper, finely chopped
Qty 1 -
Large Tomato, chopped
Qty 1 -
GREEN PEAS - FLAV R PAC
0.75 lbsQty 0.75 LBS$1.14 -
Fresh Steamed Asparagus Spears, for garnish
Qty 10-12 Spears -
Pimento Peppers, for garnish
Qty 1 Can -
1 Paella Pan (20-22” in diameter)
Qty
Cooking
Instructions
- Heat fish broth in a large pot and keep warm.
- In a large paella pan or skillet, heat 6 Tbsp. olive oil. Add onion, peppers and garlic and sauté until wilted. Add tomatoes. Continue to cook for a few minutes until liquid has evaporated. Add paprika and saffron and continue to sauté while stirring.
- Add rice and stir the rice with the sofrito (sautéed vegetables). Add 5 cups of broth and bring to a boil. Lower the heat to medium-low, add the diced fish and seafood mix. Stir to evenly distribute seafood. Simmer for 8-10 minutes uncovered. Add bay scallops, stir and place the shell-on shrimp, the mussels, and clams on top. Cover with aluminum foil and let the rice cook gently on low for 10-12 minutes.*
- Garnish the Paella with peas, asparagus spears and red pimentos; cover with foil to keep warm until ready to serve.
*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.
