Seafood Paella

  • Spanish Olive oil
  • 1.5 lbs. shrimp
  • 1.5 lbs. scallops
  • ½ lbs. mussels
  • 2 tbsp. sweet Spanish paprika
  • 1 pinch Saffron
  • 1 cup fresh green beans
  • 1 cup red bell pepper, julienned
  • 2 cloves garlic, chopped
  • 1-15oz. can crushed tomatoes
  • 4 cups chicken stock (may substitute with vegetable or seafood stock)
  • 2 cups Bomba rice (short grain rice)
  • ¼ cup baby peas
  • ¼ roasted peppers, julienned
  • 1 lemon, cut in half
  • salt & pepper to taste
  1. Pour stock into sauce pan and heat. Add salt and saffron to infuse.
  2. Marinate scallops and shrimp in olive oil, paprika, salt and pepper. Let set for 30 minutes.
  3. In the paella pan add olive oil to coat bottom. Bring temperature to medium high heat. Brown scallops for 2 minutes per side. Remove from pan.
  4. Add green beans and red peppers, sauté for 5 minutes.
  5. Add garlic and tomatoes, sauté for 5 minutes.
  6. Pour warm stock to paella pan. Cook till the stock starts to simmer rapidly. Add rice LOWER the temperature to Medium low heat and cook for 10 minutes.
  7. Return browned scallops to paella pan, add mussels and add shrimp. Make sure to tuck them into rice. Cook additional 10 minutes or until the stock is absorbed by the rice.
  8. Turn off heat to pan and cover with towel. Leave covered for 10 minutes.
  9. Remove the cover and garnish the paella with peas, roasted red peppers, and juice of lemon.