Sea Food Paella

I have always been intrigued with Spanish cuisine and the dish Paella seems like an ultimate Spanish Sea Food meal.

I would love to have cooked this in a traditional Paella pan outside over an open fire, but alas…I settled for a nice big pan over the stove. Unfortunately I didn’t have any Clams, but the flavors were very tasty and robust.

Below is how I went about assembling this dish

Have to get those mussels clean–give a good brush scrub and remove those beards

Chop, chop

Chopped tomatoes and fresh herbs–thyme bundle

In the mean-time–cooked seasoned chicken tenders in another pan

Simpático !

Saffron added–will give the rice that distinctive yellow color

Addition of the Arborio rice

Mix the rice in

Chicken broth

And we’ll cover our pan and let rice do what rice does

Time to add the chicken that was sauteed earlier

Added the shrimp, calamari, and scallops. Generally I would cook the shrimp and other seafood separately, but the rice still had a ways to go, so the seafood cooked up nicely without over-cooking the rice

Finally the addition of the mussels and snow crab legs. The mussels were steamed just before this stage, and as well the crab legs were cooked prior

A little garnish with fresh parsley, scallions, and lemon slices and we’re terminar!

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3 Comments (+add yours?)

  1. Justice Stewart
    Jan 12, 2012 @ 19:12:53

    Nic, You are off to a good start Ruby 🙂

    Reply

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