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Seafood Paella
Gerry Speirs
35 minutes
8 servings
IntermediateFresh seafood in a pan of paella rice, a traditional Spanish dish.
Total Steps
12
Ingredients
13
Tools Needed
4
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Seafood PaellaIngredients
- 8 cups fish stock
- 1 teaspoon saffron
- 1/2 cup olive oil
- 2 medium diced onions
- 1 chopped bell pepper
- 1 can diced tomatoes (28 oz)
- 6 cloves diced garlic
- salt(optional)
- pepper(optional)
- 4 cups rice
- seafood
- garlic bread
- lemon wedges
Instructions
1
Step 1
Heat fish stock with saffron in a pot.
2
Step 2
In a large paella pan or saucepan, heat olive oil.
3
Step 3
until translucent
Add diced onions and cook until translucent.
4
Step 4
3-4 minutes
Add chopped bell pepper and cook.
5
Step 5
5 minutes
Add diced tomatoes and diced garlic and simmer.
6
Step 6
Season with salt and pepper.
7
Step 7
Pour in rice and stir until it's all covered by the tomato mixture.
8
Step 8
Slowly add the stock, gently moving the pan so that the rice gets coated and sits in the stock. Do not stir after all of the stock has been put into the pan.
9
Step 9
After about 10 minutes, add the seafood, starting with larger pieces, ensuring they are mostly covered by the paella.
10
Step 10
20-25 minutes
Continue cooking until all of the stock is absorbed.
11
Step 11
7 minutes
Take the pan off the heat and cover with foil.
12
Step 12
Serve with garlic bread and lemon wedges.
Tools & Equipment
pot
large paella pan
saucepan
aluminum foil