Seafood Paella Recipe
I am sure we both will agree that this Seafood Paella is simply delicious And I am double sure that this recipe of Seafood Paella makes it super delicious. This Seafood Paella as a Main Dish is a winner! The marriage of the incredible flavors of Seafood with other ingredients is the secret to this Seafood Paella recipe. This yummy yummy Seafood Paella recipe is a gift of the Spanish cuisine. How long will you resist your temptation for Seafood Paella ? Just go ahead and try it out now.
Ingredients
1 tablespoon olive oil
4 cloves garlic, minced
4 1/2 cups finely chopped onions
2 cups uncooked long-grain white rice
2 cups clam juice
2 cups dry white wine
3 tablespoons fresh lemon juice
1/2 teaspoon paprika
1/4 cup boiling water
1/2 teaspoon saffron or ground turmeric
1 1/2 cups peeled and diced plum tomatoes
1/2 cup chopped fresh parsley
1 jar (8 ounces) roasted red peppers, drained, thinly sliced and divided
1 pound bay scallops
1 1/2 cups frozen peas, thawed
10 clams, scrubbed
10 mussels, scrubbed
20 large shrimp (1 pound), shelled and deveined
Directions
Preheat oven to 375°F.
Heat oil in large ovenproof skillet or paella pan over medium-low heat until hot.
Add garlic and cook just until garlic sizzles.
Add onions and rice; cook and stir 10 minutes or until onions are soft.
Stir in clam juice, wine, lemon juice and paprika; mix well.
Combine boiling water and saffron in small bowl; stir until saffron is dissolved.
Stir into onion mixture.
Stir in tomatoes, parsley and half the red peppers.
Bring to a boil over medium heat.
Remove from heat; cover.
Place on lowest shelf of oven.
Bake 1 hour or until all liquid is absorbed.
Remove from oven; stir in scallops and peas.
Turn oven off; return paella to oven.
Steam clams and mussels 4 to 6 minutes, removing each as shells open.
Steam shrimp 2 to 3 minutes just until shrimp turn pink and opaque.
Remove paella from oven and arrange clams, mussels and shrimp on top.
Garnish with remaining red pepper.
Heat oil in large ovenproof skillet or paella pan over medium-low heat until hot.
Add garlic and cook just until garlic sizzles.
Add onions and rice; cook and stir 10 minutes or until onions are soft.
Stir in clam juice, wine, lemon juice and paprika; mix well.
Combine boiling water and saffron in small bowl; stir until saffron is dissolved.
Stir into onion mixture.
Stir in tomatoes, parsley and half the red peppers.
Bring to a boil over medium heat.
Remove from heat; cover.
Place on lowest shelf of oven.
Bake 1 hour or until all liquid is absorbed.
Remove from oven; stir in scallops and peas.
Turn oven off; return paella to oven.
Steam clams and mussels 4 to 6 minutes, removing each as shells open.
Steam shrimp 2 to 3 minutes just until shrimp turn pink and opaque.
Remove paella from oven and arrange clams, mussels and shrimp on top.
Garnish with remaining red pepper.
