Seafood Paella
From grouper to mussels to clams, this paella has every jewel of the sea to satisfy all of your seafood cravings.
![6168 WF PLATED seafood paella Seafood](http://images.ctfassets.net/ttw7uwgviuml/4LXJRUNPQ7FIFFBm6rBhI/738092721033f6bbb831912fe2e4b8f9/6168_WF_PLATED_seafood_paella_Seafood.jpg?fm=jpg&fl=progressive)
From grouper to mussels to clams, this paella has every jewel of the sea to satisfy all of your seafood cravings.
6–7 Cups Fish Broth, Clam Juice, or Chicken Stock
5 Cups Short Grain Rice
5 Cloves Garlic, minced
½ Cup Olive Oil
2 tsp. Saffron Threads
2 tsp. Spanish Paprika
1 Large Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 Green Bell Pepper, finely chopped
1 Large Tomato, chopped
10-12 Fresh Steamed Asparagus Spears, for garnish
1 Can Pimento Peppers, for garnish
1 Paella Pan (20-22” in diameter for 10-12 servings)
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