A simple paella with seafood.
Ingredients:
- 300g uncooked medium shrimp or prawns, peeled and deveined
- 8 small squid, bodies sliced crosswise into 1/4-inch rings and tentacles halved
- 500g mussels, scrubbed and debearded
- 4 cups vegetable broth
- 2 1/2 cups uncooked arborio or other short-grain rice
- 1 cup chopped onion
- 4 garlic cloves, minced
- 1 large red pepper, julienned
- 2 medium tomatoes, chopped
- 2 cups frozen peas
- 2 large pinches of saffron threads
- 1 t paprika
- 1/2 t ground turmeric
- 1 t dried thyme
- 1 bay leaf
- 1/4 t Cayenne pepper or red pepper flakes (optional)
- 2 T olive oil
- 2 T lemon juice & 1t lemon zest
- 2 T chopped flat-leaf parsley
- 3 green onions, sliced
- Freshly ground black pepper
Method:
Heat the olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes and fry lightly. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Add rice. Stir to coat rice with juices from the pan, about 3 minutes. Then add the bell pepper and onion; cook 5 minutes. Slowly add the rest of the veggies. Stir well and add the vegetable broth.
Stir in saffron
threads, all the spices and the lemon zest. Bring to a
boil, cover, and reduce heat to medium low. Simmer for at least 20 minutes.
Top with the chopped green onions and parsley.
