Seafood Paella
From grouper to mussels to clams, this paella has every jewel of the sea to satisfy all of your seafood cravings.
INGREDIENTS
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)
LET'S GET COOKING!
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