Seafood Paella

Name: Seafood Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 pinches saffron threads; 3 tablespoons olive oil; 1 large onion, sliced into rings; 10 ounces rice; 3 tomatoes, cubed; 2 garlic cloves, chopped; 16 1/2 ounces chicken broth; 16 mussels, scrubbed, debearded; 16 prawns; 4 crab claws; 12 small littleneck clams, scrubbed; 6 ounces white fish fillets, cubed; 4 ounces peas; 1 red pepper, sliced

Submitted by MsPia

"You can substitute the ingredients for your favorite seafood."

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photo by MsPia

Ready In:: 45mins
Ingredients:: 14
Serves:: 4

ingredients

3 pinches saffron threads
3 tablespoons olive oil
1 large onion, sliced into rings
10 ounces rice
3 tomatoes, cubed
2 garlic cloves, chopped
16 ¹⁄₂ ounces chicken broth
16 mussels, scrubbed, debearded
16 prawns
4 crab claws
12 small littleneck clams, scrubbed
6 ounces white fish fillets, cubed
4 ounces peas
1 red pepper, sliced

directions

Soak the saffron in 2 Tbs. of hot water.
In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
Uncover, let it seat for 5 minutes and serve.

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Reviews

This turned out to be one of the most delicious meals I've cooked. I about halved the recipe for just two of us and it still made enough for almost two meals. The store was selling mussels in two pound bags so I skipped those. I also substituted chicken, scallops and squid rings for the crab and white fish. Since I was using the squid and scallops that must not be overcooked, I kept them out of the cooking until the last few minutes. Overall, easy, on time, and fed to wonderful reviews.

John W.
MsPia! This is wonderful! The instructions are so easy to follow. The seasoning is perfect. I used clams, mussels, shrimp and scallops. I did not want the scallops to be dry so I added them after 20 minutes. I did not stir! Next time I think I will add them at 25 minutes. The rice turned out a beautiful shade of yellow and perfectly cooked. It really is a quick and easy recipe you could make during the week. I love that. This is definitely a recipe I will make often. Thanks for sharing! i made this for PAC 2008.

susie cooks

RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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