1 minute read
SEAFOOD PAELLA
Ingredients
• 1 lb. Seafood Mix
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• ½ lb. Scallops (Medium)
• ½ lb. Mussels
• ½ lb. Clams
• 1 lb. Shrimp, raw, head-on, shell-on (Jumbo)
• 2 cups short-grain or parboiled rice
• 5 cups seafood or chicken stock, divided
• 1/4 cup olive oil
• 1 red bell pepper, chopped
Directions
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 Spanish chorizo, casing removed
• 1 can of chopped or crushed tomatoes
• 1 tsp smoked paprika
• 1 pinch of saffron thread
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• 1 packet of sazón seasoning
• ½ tsp turmeric
• Salt and pepper, to taste
• ½ cup peas
• 1 can of red pimentos, cut into strips
• ½ cup of fresh parsley, chopped
• Lemon wedges, for serving
• 1 packet of paella seasoning
In a large paella pan or skillet, heat the olive oil over medium heat. Add the onions, green bell pepper, and red bell pepper and cook until they become translucent, then add the garlic. Cook for 1-2 minutes until the fragrant. Add the chorizo to the pan, breaking it up into small pieces with a spatula. Add the rice to the pan and stir to coat it in the sofrito mixture. Cook for a few minutes until the rice starts to turn opaque.
Add the tomatoes and the stock to the pan along with the smoked paprika, saffron, turmeric, paella seasoning, and sazón seasoning. Add the Seafood Mix, season with salt and pepper to taste, and stir well to combine.
Bring the mixture to a boil, cover and then reduce the heat to medium-low and let it simmer for about 10 minutes.
Add the mussels and clams to the pan, pushing them down into the rice mixture. Cover the pan and let them cook for a few minutes until they start to open. Add the shrimp and scallops to the pan and cover the pan again.
Cook for another 5-10 minutes until the rice is cooked and the seafood is fully cooked and tender. Stir everything together and add the peas and red pimentos.
Remove the pan from the heat and let it sit for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.
