From grouper to mussels to clams, this paella has every jewel of the sea to satisfy all of your seafood cravings.
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
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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