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MAIN DISHES- SEAFOOD- FISH:
Seafood Paella
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Seafood
Paella |
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A quick version
of this popular Spanish dish...
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Two
14-ounce |
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cans
chicken broth |
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2
pinches |
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saffron |
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3
Tbs |
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extra-virgin olive oil |
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1
small |
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onion, chopped |
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1
medium |
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red
bell pepper, cut into ¼-inch-wide strips |
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salt
and freshly ground black pepper |
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1
medium |
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tomato, seeded and diced |
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1
clove |
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garlic, finely chopped |
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2
cups |
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Valencia rice, such as Goya brand |
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12
ounces |
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chorizo, cut diagonally into
½-inch-thick slices |
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8
large |
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shrimp (about 4 ounces), peeled and
deveined, tails left intact |
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12
whole |
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mussels, scrubbed and debearded |
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½
lb |
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squid, cut into ¼-inch rings |
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¼
cup |
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frozen peas |
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1
medium |
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lemon, cut into wedges |
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2
Tbs |
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chopped parsley |
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1 |
In a small
saucepan, bring the broth to a boil and stir in
the saffron. Reduce the heat to low and simmer. |
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2 |
Meanwhile,
heat the olive oil in a large skillet over
medium heat, add the onion and bell pepper and
cook until just softened, about 5 minutes.
Season with salt and pepper, stir in the tomato
and garlic and cook for 3 minutes. Stir in the
rice and the simmering broth; scatter the
chorizo on top. Bring to a boil and season with
salt and pepper. Reduce the heat to low and
loosely cover the pan with foil. Simmer for 10
minutes. |
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3 |
Scatter the
shrimp, mussels and squid on the rice, cover and
cook until the rice is tender and the seafood is
cooked through 15 to 20 minutes. Stir in the
peas during the last 5 minutes of cooking.
Remove the paella from the heat and let rest for
5 minutes. Garnish with the lemon wedges and
parsley. |
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Servings: 4 |
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Cooking Tips |
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*If you can't find
Valencia rice, go with a medium-grain rice instead. |
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**If you can't find
chorizo, use spicy Italian sausage. |
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***Don't like
mussels? Use chicken tenders in place. |
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Recipe Source |
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Rachael Ray Everyday Magazine |
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