|
Brigit's Paella de Mar (Spanish Style Seafood Paella) |
| Preparation Time: 20 minutes |
| Cooking Time: 25 minutes with Arborio rice, 35 minutes with brown rice |
| Ingredients (Serves 4) |
| 8 |
Shrimps |
| 8 |
Mussels |
| 8 |
Clams |
| 1 |
Snapper filet cut into chunks |
| 1 1/2 cups |
Arborio or short grain brown rice |
| 1/4 cup |
Frozen peas |
| 1 |
Small red onion, chopped |
| 1 |
Package saffron (1 Tsp.) |
| 3/4 cup |
Chopped cooked tomatoes (small can) |
| 2 |
Cloves garlic |
| 7 Tbs. |
Extra virgin olive oil (EVOO) |
| 3 cups |
Water |
| 1/4 cup |
Minced sweet red pepper or pimento for color |
| • |
Sea salt to taste |
| Preparation |
| • |
In a deep frying pan or wok sauté onion and red pepper in EVOO on low heat. |
| • |
Add tomatoes and sauté for 3-4 minutes stirring constantly. |
| • |
Add all pre washed, drained seafood, stir and cook for 3-5 minutes, until shrimps turn pink. |
| • |
Add rice slowly stirring constantly. |
| • |
Add 3 cups water slowly, stirring. |
| • |
Add saffron, bring water to a boil and add salt to taste. |
| • |
Simmer covered for 10 minutes stirring occasionally. |
| • |
Uncover and cook stirring occasionally until rice is moist and seafood sticks up through rice. (About 10-15 minutes for Arbrio and 25 minutes for brown rice.) |
| • |
Stir in green peas about 5 minutes before done. |
| • |
Serve with lemon wedges. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Traditional Spanish dish, rich and delicious. |
| • |
Saffron is expensive, but it is essential for this recipe. |
| Wine and Beverage Pairing |
| • |
Soave Classico DOC, Vermentino Maremma Toscana IGT, Organic Pinot Nero Trentino DOC Maso Lock. |
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