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Mimi’s Seafood Paella Recipe

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This recipe for Mimi’s Seafood Paella, by , is from Claudia's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Claudia Barrett

Category:
Category:

Ingredients:  
Ingredients:  
½ teaspoon saffron
6 Cups clam juice, fish stock or chicken stock (I usually mix clam juice with chicken stock)
3 Tablespoons olive oil
1 large onion chopped
1 red pepper chopped or canned roasted peppers
5 cloves garlic minced
1 ½ cups chopped tomatoes or canned diced tomatoes drained
2 bay leaves
3 cups Arborio or Valencia rice
1 ½ teaspoons of salt

1 pound uncooked shrimp peeled and deveined
1 pound bay scallops
18 littleneck clams
1 pound crawfish meat
1 pound crab meat
3 lobster tails split
18 mussels
*see note at bottom

1 cup frozen peas
Italian parsley chopped

Directions:
Directions:
Preheat oven to 375

In a sauce pan simmer the 6 cups of liquid and the saffron for30 minutes. Set aside for later use.

In the paella pan heat the olive oil on the stove top. Add the onions, garlic and peppers. When onions are translucent add the tomatoes, peas and rice. Add salt and stir to coat rice. Begin to ladle saffron and stock slowly into the pan. Cover the pan tightly with foil and put in preheated oven. Bake for40 minutes.

Add the fish to the rice mixture. Cover again and return to the oven and cook another 20 minutes. Garish with parsley and serve.

Personal Notes:
Personal Notes:
*The list of seafood is just to give you an idea of what to use. Pick and choose what you like or what is available.
• If the rice mixture is getting dry you can add water.
• Because the clam shells are thick you can steam them ahead until they are just getting ready to open.
• The shrimp can be tossed with 2 Tablespoons of olive oil, 1 minced garlic clove and 1/8 teaspoon saffron and marinated before they are added.
• To change the amount use ½ cup rice per serving. 1 cup of stock per each ½ cup rice ratio.

 

 

 

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