n a large skillet or paella pan over high heat. Cook
if needed.
In a paella pan with lid or large
frito aside for later.
Seafood and Sausage:
Season the
eat oil in a large paella pan over medium heat. Add
ot water.
In a Paella pan or Dutch oven, heat
tock. Stir chicken meat into seafood-vegetable mixture.
Mix rice
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
n a large wok or paella pan over medium heat. Add
moking in a 16-inch paella pan set on a barbeque
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.
ven.
In a large paella pan, or heavy skillet, saute
hrimp and mussels into the paella and simmer until shrimp is
For the seafood stock:
Heat the oil
Boil seafood mix in 4 to 5
Heat oil in a pan and brown the chicken for 5 minutes, remove and set aside. Add the onion and garlic to the pan then add the rice and saffron. Briefly cook then slowly add the white wine and chicken stock. Simmer for about 30 minutes until the rice is tender.
Slice the chicken and return to the pan for the last 5 minutes of cooking with the seafood, red pepper and peas. Season with salt, pepper and lemon juice. Serve in a bowl and garnish with parsley.