Seafood Paella
Ingredients
6 cups chicken broth
1/4 teaspoon saffron threads
3 tablespoons olive oil
1/2 cup onion diced
1/2 cup red bell pepper peeled, cored and diced
2 1/2 teaspoons garlic minced
1/2 teaspoon smoked paprika
2 1/4 cups short grain rice such as bomba, calasparra or arborio
8 ounces Spanish chorizo sausage sliced
12 ounces shrimp peeled and deveined
8 ounces mussels cleaned
12 ounces clams cleaned
1/4 cup frozen peas thawed
2 tablespoons parsley chopped
lemon wedges for garnish
salt and pepper to taste
Instructions
Pour the chicken broth into a pot and bring to a simmer. Stir in the saffron and 1/2 teaspoon salt. Remove the pot from the heat and let stand for 15 minutes.
Heat the olive oil in an extra large deep skillet or paella pan (14 inches or larger) over medium heat. Add the onion and bell pepper, then cook for 4-5 minutes or until softened. Add the garlic and smoked paprika, then cook for 30 seconds. Season the vegetables with salt and pepper to taste.
Pour in the chicken broth mixture and rice, and bring to a simmer. Cover and cook over low heat for 15 minutes.
Add the sausage, shrimp, mussels and clams to the pan. Cover and cook for 15-20 minutes, or until shrimp are pink and opaque and shellfish have opened. You may need to flip the shrimp halfway through so that they cook evenly. Turn the heat to high, and cook for 5 more minutes to form a crust on the bottom of the rice.
Remove the pan from the heat. Add the peas, then cover the pan for 5 minutes. Uncover the pan, add the parsley, then serve, garnished with lemon wedges if desired.
Serves 6
