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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.

Serves 12



  1. Heat fish broth in a large pot and keep warm.

  2. 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.

  3. 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.*

  4. 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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