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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Seafood Paella Recipe

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This recipe for Seafood Paella is from The Phillips Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup finely chopped onion
2 teaspoons butter or margarine
2 teaspoons olive oil
1 cup long grain rice
1 small sweet green pepper, cored, seeded, and finely chopped
1 small sweet red pepper, cored, seeded and finely chopped
1 tablespoon minced garlic
¼ cup firmly packed chopped fresh basil leaves
½ teaspoon (approximately) saffron threads, crumbled
1 to 1½ cups chicken broth
1 pound large shrimp, shelled and deveined, or ½ pound cherrystone clams and ½ pound shrimp
1 cup peas, frozen or fresh (if fresh, parboil them for five minutes)
Directions:
Directions:
In a large pot, sauté the onion in the butter or margarine and the oil over medium low heat until the onion is softened.

Add the rice, and cook it, stirring it, for 3 minutes.

Add the green pepper, red pepper, garlic, basil, saffron, and 1 cup of the broth. Bring the mixture to a boil, stirring it. Lower the heat, cover the pot, and simmer the mixture for 10 minutes. If you use clams, add them to the pot after 5 minutes.

Add – but do not stir – the shrimp, peas, and, if all the liquid has been absorbed, the remaining ½ cup of broth. Cover the paella, and simmer it for 8 to 10 minutes or until the shrimp are pink and just firm and the rice is tender.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can add any type of fish to this dish that you want. We have used canned clams and also different types of fish fillets. You can also add chicken, sausage, or any other meats that you like.

 

 

 

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