Seafood Paella

Recipe courtesy of John Egan’s Big World Pub & Grill.

Saffron Rice Ingredients

4 tbsp. olive oil
2 cups basmati rice
Water
1 pinch saffron

Saffron Rice Directions

Heat oil in saucepan, add rice, sauté until coated evenly. Add water until 1/2 inch above rice is covered. Add 1 pinch of saffron, bring to boil, cover, reduce to low heat and cook 10 minutes. Check to see if water is absorbed, if yes, turn off heat, let stand 2 minutes covered.

Paella Ingredients

4 tbsp. olive oil
1 spanish onion, chopped
1/2 yellow pepper, chopped
1/2 green bell pepper, chopped
4 oz. Chorizo, chopped
8 shrimp, shelled & deveined
6 oz. Pollack fish, cut up
12 mussels
1 tomato, diced
1/2 cup peas
1/2 cup artichoke hearts, chopped
2 cups chicken stock
1/2 red bell pepper, chopped
2 cloves garlic, minced
1 sprig each: fresh oregano and fresh thyme
4 oz. ham (could be any meat), chopped
Pinch of crushed red pepper
Salt & pepper to taste

Paella Directions

Heat oil and sauté onions, peppers, chorizo, and ham until onions are translucent. Add: Saffron rice, artichoke hearts, peas, tomato, garlic, oregano, thyme, crushed red pepper Add salt and pepper to taste.Once thoroughly mixed, stir in shrimp, mussels and fish. Chicken stock as needed to keep dish moist and slightly liquid. Serves 4.