Seafood Paella
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied but you will need a large pan. I love paella for leftovers both cold and hot.
Ingredients
| 1 medium Red bell peppers |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1/2 cup Calasparra rice |
| 1/2 cup White wine |
| 1 cups Shrimp stock |
| 2 cup Water |
| 1/4 tsp. Saffron |
| 1/3 tsp. Salt |
| 10 small Fresh mussels |
| 1 cup Frozen peas |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 4 Ounce Sea scallops (4 large scallops)(halved horizontally) |
Instructions
Turn the bell pepper a quarter turn about every 5-7 minutes until the pepper is blackened on all sides, about 20 minutes.
Place the blackened pepper in a lunch-sized paper bag and fold the top over. Set aside.
Place a large skillet over medium-high heat and add the garlic and onion.
Sauté, stirring frequently, for 3-4 minutes.
Add the rice, wine, water, saffron, and salt and simmer, stirring occasionally, over medium-high heat for about 10 minutes.
Add the mussels and continue to cook until the mussels are just opened.
Remove the mussels and set them aside.
Add the peas and the shrimp and fold them in gently. Cook for about 3 minutes or until the shrimp are just pink and cooked through.
Place the scallops on top of the rice - do not stir. After 3-5 minutes, turn the scallops over and place the mussels back in the pan. Cook for an additional 3 minutes.
Add the strips of red pepper just before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a pretty traditional paella with the seafood and peas. You can use almost any seafood you wish: clams, mussels, shrimp, scallops, or fish. In Spain you will sometimes see large paella pans six feet in diameter with whole lobsters in the pan. The key is to time when the seafood goes in since they all cook at a different rate. For example, the shrimp cook in about 8 minutes or so, even at low heat, while the scallops sitting on top of the rice might cook a bit slower.