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Seafood Paella

Chef.Foodie's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Onions 1 Cup (16 tbs), chopped
  Long grain rice 3 Cup (48 tbs), raw
  Canned chicken broth 48 Ounce (6 Cups)
  Lobsters 3 Pound, steamed (2 Whole, 1.5 Pound Each)
  Mussels 1 Pound, steamed
  Clams 1 Pound, steamed
  Shrimp 1 Pound, cooked
  Scallops 1 Pound, cooked
  Pimiento 1⁄2 Cup (8 tbs), sliced
  Pitted olives 12 (Black)
  Peas 2 Cup (32 tbs) (Fresh Or Frozen)
  Artichoke hearts 12
Directions

GETTING READY
1. Prepare the lobsters by cutting them into 4 pieces each and by cracking the claws

MAKING
2. In a 6-quart electric wok, place the oil and butter and heat for three minutes at 325°F
3. Add the onions to the hot wok and stir fry them for six minutes or till tender but not browned
4. Add rice to the sides of the wok
5. Stir fry the rice with the onions for 3-4 minutes or till the rice kernels appear white
6. Add the chicken broth to the wok and boil again.
7. Reduce the heat to 200°-225°F
8. Add the saffron to the pan and cover and simmer for 18-20 minutes or until rice is cooked.
9. Add the shellfish, lobsters, and vegetables to the pan and cook again

SERVING
10. Serve hot immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
12

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