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Seafood Paella

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I love paella. It can be used as a vehicle for everything from homey chicken thighs and sausage, to shellfish and fish, or a combination. This simple recipe came from my colleague Kat, who grew up in Mallorca. We had it last Friday night, and I also added some browned chicken-garlic sausage to it. You can skip the shrimp; or add browned partially-cooked chicken thighs. It's a very flexible recipe, as long as you keep the 2 to 1 proportion of liquid to rice, and don't overcook the seafood. For the version in the photo I used schrod, shrimp, and bluefish.

Kat's Seafood Paella
Serves 6, can be doubled. Make in your largest skillet. If doubling, make in a large roasting dish.

Step l.
Mix together:
2 cups long grain rice
one package Sazon seasoning (Goya foods) or a big pinch of saffron
1/2 tsp. turmeric
1/2 tsp. smoked Spanish paprika

Step 2.
Saute in large Pan:
3 cloves garlic, chopped
Pepper and salt to taste
l onion, chopped
l green pepper, chopped
l red pepper, chopped
3 tomatoes, chopped; or 1/2 of a small can tomatoes
1 package chicken sausage, previously browned (optional but good)

Step 3.
Add 4 cups Mushroom, Fish, or Vegetable Stock (l box) and a splash of white wine to sauté mixture, bring to simmer, and add the rice mixture and cook until liquid is absorbed. (20 minutes, more or less) Add l package frozen peas, and 1 jar (not marinated) artichoke hearts, heat gently till peas are defrosted. Do not stir!

Step 4.
Quickly saute in olive oil in second pan, just till almost done: (this will just take a minute on each side--you just want a bit of color) one pound of 2 diferent kinds of fish (I've used flounder, schrod, bluefish, tilapia, arctic char)

Step 5.
Place fish on top of rice mixture, and 1 lb peeled shrimp on top of that. You can also add scrubbed mussels. Cover and warm l0 minutes in oven to let fish and shrimp cook through. Serve garnished with chopped parsley and a squeeze of lemon.

Comments (4)

Kim:

Mmmm...this sounds good!

Excellent. I make it similar but without any meat. I also don't use tumeric - just well soaked saffron. It is a little lighter in color. I do miss the spicy hit you can get with sausage. Hmmm... maybe I should put a few flakes of chili next time.

A friend also uses finely chopped mushrooms in it. It was also good and somewhat meaty flavored. It was a nice way to reduce the meat.

The only time I have ever had paella was at a Spanish restaurant in Boston. I think it was in the Copley Square area back in the 70's with my Spanish class. I fell in love with this dish. Can't believe I have not had it again. Might have to seek out the ingredients and give this a try.

I love paella! I have to stay away from Sazon because I'm allergic to MSG. I use saffron and smoked paprika. Great photo.

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