Seafood Paella

Name: Seafood Paella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Spanish, European
Ingredients: 255 grams box frozen baby sweet peas; 710 milliliters chicken broth (from 32-oz carton); 10 fresh clams in shells; 4 cloves garlic, finely chopped; 227 grams uncooked jumbo shrimp in shells (about 6); 59 milliliters olive oil; 118 milliliters finely chopped onion; 1 sprig Italian (flat-leaf) parsley; 355 milliliters uncooked converted white rice, rinsed; 118 milliliters sliced roasted red bell peppers (from a jar); 1 grams saffron; 1 teaspoon salt; 10 fresh mussels in shells

You can never have too many main course recipes, so give Seafood Paellan From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Discard any broken-shell or open (dead) mussels and clams. Scrub remaining mussels and clams in cold water, removing any barnacles with a dull paring knife.

Ingredients you will need

Mussels

Clams

Water

Equipment you will use

Knife

Remove beards from mussels.

Ingredients you will need

Mussels

Place mussels and clams in large container. Cover with cool water. Agitate water with hand to remove sand; then drain and discard water. Repeat several times until water runs clear; drain.

Ingredients you will need

Mussels

Clams

Water

In small microwavable bowl, microwave 1/2 cup of the chicken broth uncovered on High 15 to 20 seconds or until hot.

Ingredients you will need

Chicken Broth

Equipment you will use

Microwave

Bowl

Place saffron in hot chicken broth; allow to rest about 5 minutes or until liquid is dark yellow. Set aside; do not discard saffron.

Ingredients you will need

Chicken Broth

Saffron

In 14-inch paella pan or 4-quart Dutch oven, heat oil over medium-high heat. Cook onion, garlic and rice in oil 1 to 2 minutes or until onion is soft.

Ingredients you will need

Garlic

Onion

Rice

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Add shrimp, mussels, clams, peas, parsley, remainder of chicken broth, salt and saffron-infused broth.

Ingredients you will need

Broth

Mussels

Parsley

Saffron

Shrimp

Clams

Peas

Salt

Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover pan with foil. Cover foil with a wet towel, making sure no edges of towel hang over sides of pan. Cook 20 to 25 minutes or until liquid is absorbed, clams and mussels are open, shrimp is pink and rice is cooked.

Ingredients you will need

Mussels

Shrimp

Clams

Rice

Equipment you will use

Aluminum Foil

Frying Pan

Removed unopened clams or mussels, and discard.

Ingredients you will need

Mussels

Clams

Garnish with roasted peppers.

Ingredients you will need

Peppers

Equipment

Ingredients

Servings:

255grams

box frozen baby sweet peas 710milliliters

chicken broth (from 32-oz carton)10

fresh clams in shells 4cloves

garlic, finely chopped 227grams

uncooked jumbo shrimp in shells (about 6)59milliliters

olive oil 118milliliters

finely chopped onion 1sprig

Italian (flat-leaf) parsley 355milliliters

uncooked converted white rice, rinsed 118milliliters

sliced roasted red bell peppers (from a jar)1grams

saffron 1teaspoon

salt 10

fresh mussels in shells

Recommended wine: Tempranillo, Albarino, Grenache

Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Flaco Tempranillo. It has 4 out of 5 stars and a bottle costs about 8 dollars.