Seafood Paella - cooking recipe

Ingredients
    3 pinches saffron threads
    3 tablespoons olive oil
    1 large onion, sliced into rings
    10 ounces rice
    3 tomatoes, cubed
    2 garlic cloves, chopped
    16 1/2 ounces chicken broth
    16 mussels, scrubbed, debearded
    16 prawns
    4 crab claws
    12 small littleneck clams, scrubbed
    6 ounces white fish fillets, cubed
    4 ounces peas
    1 red pepper, sliced
Preparation
    Soak the saffron in 2 Tbs. of hot water.
    In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
    Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
    Uncover, let it seat for 5 minutes and serve.

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