n a large skillet or paella pan over high heat. Cook
if needed.
In a paella pan with lid or large
tsp of your favourite seafood; this recipe will also work with
frito aside for later.
Seafood and Sausage:
Season
ot water.
In a Paella pan or Dutch oven, heat
eat oil in a large paella pan over medium heat. Add
tock. Stir chicken meat into seafood-vegetable mixture.
Mix rice
o the traditional Brown Derby Recipe -- that is classic. So this
epper.
In addition, other seafood may be added such as
eserved mussel liquid. Add thawed seafood, tomatoes and saffron. Season and
s hot enough, add the seafood and chicken (lightly salted ) and
Wash prawns, slit down back with scissors and remove sandy vein, set aside. Scrub and beard mussels, discard any that aren't firmly closed.
Put in pot with little water, steam for about 10 minutes.
Discard any which have not opened, set aside. Saute scallops in olive oil for 10-15 minutes, set aside.
Clean all seafood under cold running water.
n a large wok or paella pan over medium heat. Add
moking in a 16-inch paella pan set on a barbeque
in and place in a paella pan or electric skillet with
Heat oil in a large frying pan over high heat. Saute onion and garlic for 2-3 mins, until tender. Add pepper, paprika and saffron. Cook for 1-2 mins, until fragrant. Add marinara seafood mix and cook, stirring occasionally, for 3-4 mins, until seafood is just cooked through. Add tomatoes and sherry. Bring to a boil then add rice and peas. Cook, stirring, for 2-3 mins, until heated through.
Sprinkle with parsley. Serve with lemon wedges.
to 14-inch skillet or paella pan and place over low
ast iron or stainless steel paella pan (or the equivalent) over
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper, salt and black pepper in the crock-pot slow cooker and mix thoroughly. Cook on high for 2 to 3 hours. Add fish fillets, sea scallops, shrimp, and peas to the paella and cook on high for 1 hour. Serve with lemon wedges as a garnish.