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 LB

Qty 0.75 lbs
Blue Mussels, thawed

1 lb

Qty 1 lb

$2.98
FULLY COOKED HARD SHELL CLAMS

1.0 LB

Qty 1.0 LB

$3.49
RAW EASY PEEL JUMBO SHRIMP, thawed

1.0 Lb

Qty 1.0 LB

$9.48
Seafood Mix, thawed

0.66 lbs

Qty 0.66 Lbs

$3.48
BAY SCALLOPS, thawed

1.0 Lb

Qty 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 lbs

Qty 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.

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