Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia. There are as many versions of paella as there are cooks in Spain which means have fun and be creative.
- ¾ cup yellow or white onion, diced
- 1 1/2 cups medium grain rice
- 3 cups chicken broth or bullion
- 3 Tbls Paella Seasoning
- 1 lb raw mussels in shell (frozen or fresh)
- 1 lb small clams (frozen or fresh)
- 1 lb raw shrimp, medium or large – cleaned & deveined,shell off, no tails
- 1 lg sweet red bell pepper
- 3 Roma Tomatoes
- 1 8 oz. pkg frozen peas
- Spanish olive oil, salt to taste
A traditional paella pan or heavy skillet, a long wooden spoon or paddle, and a barbecue or gas burner are needed.
De-seed and cut red pepper into long strips. Chop onions and tomatoes, set aside for later.
Warm the chicken broth in a medium sauce pan. Add Paella Seasoning to broth and set aside.
Cook the Paella.
Place the paella pan on the heat and add enough olive oil to coat the bottom. When pan is hot enough, sauté the
onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add
the rice, sprinkling in the form of a large cross on the pan. Stir for 2-3 minutes to thoroughly coat the rice with oil.
Slowly pour broth into the paella pan until ingredients are all covered.
Arrange mussels around outside edge of pan, pointing up. Place clams evenly around the pan. Add slices of pepper on top.
Simmer, cooking rice. Add more broth if necessary. When rice is almost cooked, add shrimp and sprinkle peas over the top.
When rice is cooked, remove from heat and cover with lid, aluminum foil or large tea towel, allowing paella to “rest”
for 5 to 10 minutes before serving.
Slice lemons into wedges and serve alongside paella.