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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.
Ingredients
-
Skinless Grouper, thawed and cut in 1” pieces
QTY 12. oz.
-
Blue Mussels, thawed
QTY 1 lb.
-
Hard shell Clams
QTY 1 lb.
-
Easy Peel Jumbo Shrimp, thawed
QTY 1 lb.
-
Seafood Mix with Shells, thawed
QTY 1 Package
-
Bay Scallops, thawed
QTY 1 lb.
Fish Broth, Clam Juice, or Chicken Stock
QTY 6–7 Cups
Short Grain Rice
QTY 5 Cups
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
Large Tomato, chopped
QTY 1
-
WFF Frozen Peas
QTY 1 Package
Fresh Steamed Asparagus Spears, for garnish
QTY 10-12
Pimento Peppers, for garnish
QTY 1 Can
Paella Pan (20-22” in diameter for 10-12 servings)
QTY 1
Cooking
Directions
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