Paella de Mariscos - SurfinSapo Style - Part Two Recipe Video

Part two of me making Paella de Mariscos. I modified a recipe I found on the internet. I am not trying to copy another country's cooking. I am making my own style and testing it out. The Paella de Marisco was muy deliciouso!! Very good tasting!!! Me and my wife ate all of it.. Be sure to watch part #1.

Summary

Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Servings8Cuisine
CourseTaste
MethodDish
Main Ingredient

Ingredients

 Olive oil4 Tablespoon
 Frozen seafood combination1 Packet, defrost
 Garlic clove6 Medium, mince
 Onion1 Large, chopped finely
 Red bell pepper1 Large, chopped finely
 Long grain rice2 Packet (1 packet Spanish seasoning long grain rice and 1 packet Saffron yellow seasoning long grain rice)
 Tomato4 Medium, chopped finely
 Paprika1 Teaspoon
 Sea salt1 Teaspoon (to taste)
 Clam juice1 Bottle (1 l)
 White wine2 Cup (32 tbs)
 Artichoke heart1 Can (10 oz)
 Green pea6 Ounce, frozen

Directions

MAKING
1. Heat olive oil in a 16"-18" paella pan or large skillet over medium heat. Pan will span two burners; rotate pan occasionally for even cooking.
2. Add all the seafood combination, sauté for 5 minutes, then remove and set aside.
3. Reduce heat to low, add onion, bell pepper and garlic to oil in pan, and cook for 3-5 minutes. Stir rice into pan, then add tomatoes and press down to submerge in liquid as much as possible. Increase heat to medium-high and cook, stirring, about 5 minutes.
4. Add paprika and salt and sauté until the flavors blend.
5. Combine clam juice and white wine. Pour into the pan. Give a stir.
6. Reduce heat to low and simmer rice, without stirring, until the rice begins to swell, about 10 minutes.
7. When the liquid gets almost absorbed, stir back the mariscos or the sautéed seafood.
8. Stir in the peas and artichoke hearts into the rice.
9. Add more liquid if required.
10. Transfer the pan to a 350 degree hot oven and cook for another 10 minutes.

FINALIZING
11. Remove from the pan from the oven, seal tightly with foil, and cool for 15 minutes.

SERVING
12. Fluff the rice with a fork.
13. Garnish with lemon wedges.
14. Serve paella from pan warm or at room temperature.

Editors Review

This is a no-fail recipe; you do not need to cook anything separately and takes barely any preparation time. This recipe is a one pan wonder meal, and probably the easiest way to make Paella de Mariscos. Make this favorite Spanish summer favorite of seafood, veggies and rice for your next family gathering and enjoy with good white wine!
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