How to make it

  • Prep the stuff
  • Cook the shrimp, cube the swordfish, shuck the oysters, chop the onion & garlic, etc.
  • Cook it
  • 1. In a paella pan or large skillet, heat the olive oil with the pork belly or Canadian bacon over medium-low heat, then cook, stirring, until sizzling, about 10 minutes. Add the sausage, reduce the heat to low and cook uncovered for 20 minutes. Partially cover and cook until tender, about 15 minutes.
  • 2. Add the onion and garlic, increase the heat to medium-high, and cook, stirring, until translucent, 3 minutes. Add the rice and cook 1 minute. Add the wine and cook until it evaporates.
  • 3. Add the clams, peas, and fava, cover, and cook 10 minutes See Photo. Add the, fish broth, bay leaf, paprika, saffron, swordfish, and oysters and cook uncovered until the fish and rice are tender, about 25 minutes. Serve hot. See Photo
  • I sometimes top this with a few cooked shrimp & serve with a lemon wedge, or two, on the side.

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