Recipe

Paella With Seafood Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 5 months ago There are many versions of Paella and I'm not sure "who" the originator of the original was, but my hats off to them. I originally found a nice version on a website in Spain. Even though copyright law does not protect ingredient lists or prescriptio... More Prep:30m Cook:25m Servings:8	Jencathen
	mussels clams squid prawn tomato saffron rice spanish seafood

Chopped up veggies a

Cook veggies.

Add the squid and th

Add prawns

Add mussels.

Cover and allow to r

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Ingredients

1 lb mussels, cleaned

1 lb cockles or clams, cleaned

1 lb squid, sliced into 1/4" rings

1 lb swordfish (or tuna), Bite size pieces

1 lb fresh prawns

3 ripe tomatoes, diced small (use vine ripened)

1 onion, diced small

1 red pepper- diced small

1 yellow/orange pepper, diced small

1/2 cup of fresh Italian parsley

4 cloves garlic, minced

4 strands saffron

2 lb. paella rice (short grain)

3-4 pints fish or chicken stock

1 cup extra virgin olive oil

salt and pepper to taste

Directions

Start with a large paella pan, heat the olive oil and add the onion, garlic, peppers and tomatoes.

Cook on a medium heat until the vegetables begin to soften.

Add the squid and swordfish to the pan and cook for a five minutes, then turn the heat to low.

Steam the cockles and mussels until they begin to open. Set aside.

Add the rice to the pan, turn up the heat to medium high and mix in the rice well with the fish and get coated with oill. Let the rice cook for 3-4 minutes.

Add the broth to the rice slowly and with a slow stir. Cook on a high heat for five minutes then lower the heat.

In a mortar, mash the saffron strands with some salt and the parsley, add a spoonful of water and mix well.

Add the parsley mixture to the paella pan and mix well.

Cook for 10 minutes and stir occasionally.

Go back to the mussels and open the shells discarding the half without the mussel in.

Add the prawns and cockles to the dish and cook for a further 5 minutes.

When the stock is incorporated into the rice, turn off the heat and add the mussels.

Cover the dish with foil and allow the paella to rest for a few minutes.

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