Seafood Paella-Portuguese Style Recipe
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Category: |
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Ingredients: |
Ingredients: 6 T. olive oil
5 garlic cloves, minced
1 med. Vidalia or yellow onion, chopped
1/2-1 tsp. black pepper
1-2 tsp. salt (only if using unsalted chicken stock)
3 c. long-grain rice
32 oz. unsalted or low salt chicken stock
2 T. paprika, not smoked
1/2 tsp. ground celery seeds
2 med. or 1 large bay leaves
1/4 c. + 1 tsp. parsley
2 squeezes tomato paste, concentrated in tube
1-2 T. red hot hot pepper sauce
Chourica smoked or linguica, cut in small bite-size pieces
1 lb. scallops, cleaned & muscles removed or
1/2 lb. large scallops
1 lb. shrimp, peeled, deveined
Frozen peas (optional)
Small pinch of saffron
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Directions: |
Directions:In a nonstick, large Dutch oven pan, heat olive oil on medium-high heat. Add onions. Lower heat to medium and sauté' until onions are translucent, 5-7 minutes. Add all the ingredients except the scallops, shrimp and chourica (or linguica), then turn up the heat to high. Heat until it starts to boil, then reduce heat to low. Cover pan and let simmer for 15 minutes. Turn up the heat to medium; add scallops, shrimp and smoked chourica or linguica. Stir the ingredients gently to cover and coat seafood. Cover tightly then let simmer for five to eight minutes until scallops and shrimp are cooked through.
(Scallops should be white; shrimp should be pinkish, you wouldn't want to overcook the seafood!) Sprinkle fresh chopped parsley on top and serve with your favorite bread.
Side dishes may include peas (if not added to dish), asparagus, green beans, corn or lima beans. |
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