I have made this recipe before but only a few items in a paella seem to be strictly measured. It seems like it’s a dish which can be tweaked and prodded to each cooks style and taste. I’ll usually measure the stock and some other ingredients which will be the base for the sofrito but when it comes to the seafood I like to see what looks good at the market. For this dish I used about a half pound each of shrimp, clams and scallops. I also used arborio rice as I was out of paella rice and it was definitely more on the creamier side than the last time when I used traditional paella rice which I’ll go back to using the next time I make this.
This was the first time I was able to use my traditional paella pan, it’s seventeen inches wide and holds a lot of paella. I could probably have fed 6-8 adults but instead it was just myself and my wife with our 6 year old. Oops slightly over estimated every ones appetite on that one…
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Here’s the recipe if you would like some paella:
Heat 8 cups of fish stock with 1 tsp of saffron in a pot.
In a large paella pan or saucepan heat 1/2 cup of olive oil with 2 medium diced onions until translucent. Add 1 chopped bell pepper and cook for 3-4 minutes.
Add a 28 oz can of diced tomatoes and 6 cloves of diced garlic and simmer for another 5 minutes. Season with salt and pepper.
Pour in 4 cups of the rice and stir until it’s all been covered by the tomato mixture.
Slowly add the stock gently moving the pan so that the rice gets coated and sits in the stock. Once all of the stock has been put into the pan don’t stir after this point.
After about 10 minutes start to add the seafood starting with the larger pieces and just stuff them into the rice making sure they are mostly covered by the paella.
After about another 25-20 minutes all of the stock should be absorbed. Take the pan off the heat and cover with some foil for 7 minutes.
Serve with garlic bread and lemon wedges.
I’m linking this post up to La Bella Vita and Fresh Food Fridays and Jane Deere with Fusion Fridays