Yummy, Easy Seafood Paella
- 1 LB Large Shrimp
- 2 ½ Cups Vegetable Broth
- 1 Onion in Quarters
- 1 Cup Fresh Chopped Parsley and Cilantro
- 1 Red Onion, chopped
- 1 Red Pepper, chopped
- 3 TB Olive Oil
- 2 TB Smoked Paprika
- 4 Garlic Cloves, grated
- 1 ¼ Cups *Paella Rice
- ¼ Tsp Saffron
- ½ LB Calamari, cut in rings
- ½ LB Mussels, Clams or Fish (OR any combination of 2 LBs of your favorite seafood)
- 1 Cup Frozen Peas, defrosted
- Fresh Cilantro Leaves
Step One
You’ll need to make the stock, first. Peel and devein the shrimp, add the shells to the veg broth in a large sauté pan along with the quartered onion and herbs. Bring to a boil and then simmer for 20 minutes. Remove from the heat, cool and strain the onion, shells and herbs out of the stock. If you miss a few herbs, no worries – it’s fine. Set the seafood stock aside and rinse the pan.
Step Two
In the same large sauté pan, (or paella pan), sauté the onion and pepper with the oil and smoked paprika until soft – about 8 to 10 minutes. Add the garlic and cook until fragrant – about one minute.
Step Three
Stir in the rice, seafood stock that you have made and saffron Bring to a rolling boil, uncovered. Reduce heat and simmer, covered and undisturbed, until most of liquid is absorbed – about 12 – 15 minutes. Stir in the seafood, (including the shelled shrimp), and cover and cook until the seafood is cooked through, about 3 – 5 minutes.
Step Four
Remove from heat and stir in peas. Cover with a kitchen towel and let stand until all of the liquid is absorbed, about 5 minutes. Garnish with the cilantro.
No. 2 : Kitchen Scoop
*There are lots of types of “Paella” rice available. You may find “Valencia” or Bomba rice in even your regular grocery store!
No. 3 : Clever Idea
If someone in your family is not a seafood lover, make thepaella with chicken stock. Skip Step One and add a combo of 2 LBs cooked chopped well-seasoned chicken and chicken sausage in Step Three.
No. 4 : Cheers!
Honera Vero Rueda
Rueda, Spain
About $10.00
Spanish wine is hot, hot, hot right now. Here’s a Spanish white I think is perfectly lovely with the paella – if Sauvignon Blanc makes you happy this wine will too. Crisp and clean, full of bright lemon fruit taste, this easy drinker is from the region of Rueda in Northwest Spain. Rueda is the region its from, Verdejo is the grape that makes this food-friendly wine sing with flavor.