Serves : 6 to 8 Total time : 1 hr 20 mins Difficulty : Medium
I have been meaning to try this particular dish for ages. My grandson loves rice, more so with sea food.
I had all the ingredients except saffron and mussels. So here it is without those 2 items.
It came out pretty good.
1/4 cup olive oil.
1 lb Shelled deveined Shrimp/ Prawn
1/2 lb chorizo or spicy sausage cut into thin slices
1 lb Tilapia or Fluke or any mild white fish – cut into 1 inch pieces
1/2 lb scallops
2 or 3 spanish onions – chopped
8 -10 cloves of garlic – chopped.
1 cup chopped tomatoes
2 tbsp Capers
1/2 to 1 tsp or red chilie flakes
1 tsp ground black pepper
1 tsp salt
2 cups short grain rice
1 1/2 cups of white wine ( I used a Chardonnay)
32 ounces of Chicken or seafood broth
1 cup of frozen peas
1 cup bottled roasted red peppers – chopped
Garnish of cilantro or parsley
Heat 2 tbsp of oil in a shallow skillet. Saute the sausage for about 5 minutes. Drain and place in a bowl.
Add the remaining oil to the skillet, and stir fry the onions, garlic till translucent. Next add the tomatoes, capers, chile flakes, pepper, salt, rice, wine, broth and the peas. Bring to a brisk boil, lower the flame and simmer with the skillet covered for 20 minutes.
Stir the rice and then add the Sausages, Shrimp, Scallops and the Fish. Cover and cook for around 8 minutes. The fish should have turned opaque and seafood should have been cooked.
Take the Paella off the heat and sprinkle the top with the roasted pepper and cilantro/ parsley.
- One can add Mussels along with a 1/2 cup pf water, once the rice had cooked. Cook on low for about 8 minutes till the shells open. Once the Mussels open, discard the shells that have not opened. Add the seafood and sausages to the rice
- Add 1/2 tsp Saffron soaked in water till melted and then add it the rice before cooking it.
- You can add a variety of seafood to this dish.