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Paella
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Description
Seafood bathing in a paella bath! I had to call my mama and thank her for teaching me to cook. Best recipe entry in my book.
Ingredients
- 1 pound Peeled And Deveined Shrimp
- ½ pounds Sea Scallops
- ½ pounds Calamari Rings (optional)
- ½ pounds Grouper, Cut In Chunks
- 10 whole Little Neck Clams
- 10 whole Fresh Mussels
- 4 cloves Garlic, Minced
- 1 whole Large Onion, Diced Small
- 1 whole Green Pepper, Diced Small
- 2 whole Vine-Ripened Tomato, Seeded And Diced
- 2 whole Bay Leaves
- 2 Tablespoons Olive Oil
- 8 ounces, fluid Dry White Wine
- 1 pinch Saffron
- 2 teaspoons Koher Salt
- 2 teaspoons Freshly Ground Black Pepper
- 20 ounces, fluid Vegetable Stock
- 10 ounces, weight Uncooked Valencia Rice
- 12 whole Asparagus Spears
- 2 whole Lemons, Cut Into Wedges
- 4 ounces, weight Green Peas, Thawed
Preparation
In a paella pan or large skillet with lid, heat olive oil and sauté onions until they are transparent. Then add garlic, onion, bay leaves, and green peppers and saute for 2 minutes. Add white wine, tomatoes, saffron, salt, and pepper. Bring to a boil. Then, add rice and vegetable stock; stir and bring to a boil. Then add seafood and cover the paella and bake in the oven at 350 degrees for 20 minutes. Garnish with peas, asparagus, and lemons.
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okilisa on 11.18.2010
Man! This sounds delicious and I am soooo going to make this. Let me ask your advice, I live in Japan and though there is no shortage of rice (and squid rings) out here I don’t think I can find Valencia rice. Can I sub? If so, what would you recommend? Thanks!
