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Seafood Paella

Holidaycooking's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Onions 4 1⁄2 Cup (72 tbs), finley chopped
  Uncooked long grain white rice 2 Cup (32 tbs)
  Clam juice 2 Cup (32 tbs)
  Dry white wine 2 Cup (32 tbs)
  Lemon juice 3 Tablespoon
  Paprika 1⁄2 Teaspoon
  Boiling water 1⁄4 Cup (4 tbs)
  Saffron/Ground turmeric 1⁄2 Teaspoon
  Peeled plum tomatoes 1 1⁄2 Cup (24 tbs), diced
  Chopped parsley 1⁄2 Cup (8 tbs)
  Roasted red peppers 8 Ounce, drained and thinly sliced
  Bay scallops 1 Pound
  Frozen peas 1 1⁄2 Cup (24 tbs) (Thawed)
  Clams 10 , scrubbed
  Mussels 10 , scrubbed
  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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Rice, Seafood
Occasion: 
Christmas

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