Seafood Paella Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Garlic | 4 Clove (5gm), minced | |
| Onions | 4 1/2 Cup (16 tbs), finley chopped | |
| 2 cups uncooked long-grain white rice | ||
| Clam Juice | 2 Cup (16 tbs) | |
| Dry white wine | 2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| Boiling water | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon saffron or ground turmeric | ||
| Peeled plum tomatoes | 1 1/2 Cup (16 tbs), diced | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Roasted red peppers | 1 To taste, thinly sliced | |
| 1 pound bay scallops | ||
| Frozen peas | 1 1/2 Cup (16 tbs), thawed | |
| Clams | 10 , scrubbed | |
| Mussels | 10 , scrubbed | |
| Shrimp | 20 Large, 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.
Chef
