Paella

By Sarah-Lyn

Ingredients

• •1 pound Peeled And Deveined Shrimp
• •1/2 pounds Sea Scallops
• •1/2 pounds Calamari Rings, Optional
• •1/2 pounds Grouper, Cut In Chunks
• •10 whole Little Neck Clams
• •10 whole Fresh Mussels
• •4 cloves Garlic, Minced
• •1 whole Large Onion Diced Small
• •1 whole Green Pepper, Diced Small
• •2 whole Vine-Ripened Tomato, Seeded And Diced
• •2 whole Bay Leaves
• •2 Tablespoons Olive Oil
• •8 ounces, fluid Dry White Wine
• •1 pinch Saffron
• •2 teaspoons Koher Salt
• •2 teaspoons Freshly Ground Black Pepper
• •20 ounces, fluid Vegetable Stock
• •10 ounces, weight Uncooked Valencia Rice
• •12 whole Asparagus Spears
• •2 whole Lemons, Cut Into Wedges
• •4 ounces, weight Green Peas, Thawed

Details

Servings 6
Adapted from thepioneerwoman.com

Preparation

Step 1

In a paella pan or large skillet with lid, heat olive oil and sauté onions until they are transparent. Then add garlic, onion, bay leaves, and green peppers and saute for 2 minutes. Add white wine, tomatoes, saffron, salt, and pepper. Bring to a boil. Then, add rice and vegetable stock; stir and bring to a boil. Then add seafood and cover the paella and bake in the oven at 350 degrees for 20 minutes. Garnish with peas, asparagus, and lemons.