- 6
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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
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.