Seafood Paella

By ldelmas

Ingredients

• 1/2 large onion, diced
• 1/2 bell pepper, diced (or pablano)
• 3 cloves garlic minced
• 1 tomato, seeded and diced
• Olive oil
• Various shellfish
• 3 " churizo sausage, chopped
• 1 cup medium or short grain rice, well rinsed
• 2 cups shell stock*
• Pinch of saffron threads (substitute 1/2 tsp turmeric and 1 tsp paprika)
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• shell stock
• 2 cups water, 1/4 cup onions, 1 rib celery, 1/4 tsp crushed red pepper, 1 clove crushed garlic, shrimp shells, saffron threads
• Bring all the ingredients to a boil, reduce to heat, cover and simmer for 20 minutes. Strain and return to the pan.

Details

Adapted from QVC.com

Preparation

Step 1

Heat a skillet to medium, add the onion, pepper,tomato, and churizo and cook to soften. Add the garlic and rice and cook for several minutes more. Bring the stock back to a boil, add the salt and pepper, and pour over rice and stir only once. Cover and reduce heat to medium low and cook for 10 minutes. Push the shellfish into the rice and cover. Cook another 10-15 minutes until the seafood is cooked and the rice is crispy on the bottom. Top with parsley and serve.