Easy Seafood Paella {The Recipe ReDux}
Ingredients
- ¼ cup California olive oil
- 2 bell peppers (any color), seeded and cut into strips
- 1 medium onion, diced
- Pinch of saffron threads
- 2 cups low sodium chicken or vegetable broth
- 3 garlic cloves, minced
- 1¼ cups Calasparra rice, Arborio rice or other short grain rice
- ¾ teaspoon Spanish smoked paprika
- ½ pound firm fish like cod, monkfish or pollock, cut into ½-inch chunks
- ½ pound mussels, scrubbed and debearded (discard any mussels that are open)
- ½ pound medium shrimp, peeled but with tails left on
- ½ cup sliced California Black Ripe Olives
- 2 tablespoons chopped fresh Italian parsley
Directions
In a paella pan or a large shallow skillet (at least 11-inch round), heat olive oil over medium heat. Add bell peppers and onion. Sauté for about 5 minutes, stirring often.
While peppers and onions cook, add saffron threads and broth to a small pot. Warm over low heat.
Stir garlic into peppers and onions. Sauté for 2 minutes, stirring often.
Add rice and smoked paprika. Stir well and continue to stir while cooking for about 2 minutes.
Slowly pour heated saffron broth over rice and vegetables in skillet. (Do not stir.) Cover and cook for 15 minutes.
Preheat oven to 400 degrees Fahrenheit.
Uncover rice and carefully nestle fish pieces into rice. Next, arrange mussels into rice. Last, burrow shrimp into rice with tails end up. Bake in oven for 15 minutes.
Carefully, pull out skillet with potholder (handle will be hot!) and sprinkle black olives over top of seafood and rice. Bake for another 5 minutes.
Remove from oven and discard any unopened mussels. Sprinkle with parsley and serve immediately.
