Paella
Paella - yes fresh is better, but we live in Cincinnati and flash frozen is the freshest we can consistantly get. Paella broth is only used in this recipe, but is essential flavor for the dish and used in entirety.| Ingredients |
|---|
| 2 tbsp olive oil |
| 1/2 large onion (white, finely chopped) |
| 1 medium green bell pepper (seeds and membranes removed, diced) |
| 1 small red bell pepper (seeds and membranes removed, diced) |
| 3 cloves garlic (minced) |
| 1 1/2 cup bomba rice (or arborio) |
| 1/4 cup white wine (optional) |
| 1/2 cup peas (frozen) |
| 1/2 cup corn (frozen) |
| 34 oz Paella Cooking Base (Aneto Seafood Brand) |
| 3/4 tsp salt |
| 3/4 tsp smoked paprika |
| 3/4 tsp garlic powder |
| 1 lb shrimp (frozen, large, peeled, and deveined) |
| 1 lb scallops (bay, frozen, raw) |
| Parsley (Chopped) |
| lemon (wedges, for serving) |
Directions
Place the prozen seafood in room temperature water to thaw. If not using white wine, you can sub with liquid from the bag after thawing.
Roast and dice the peppers. Cut the peppers into quarters, then remove the seeds and membranes. Arrange them on a parchment-lined rimmed baking sheet. Drizzle them with the olive oil and sprinkle garlic powder. Bake at 450F for 20 minutes. Rough dice the peppers which will be added to the onions.
While the peppers are cooling, heat the oil in your largest pan and cook the onions until soft and translucent, 3-4 minutes. Add the peppers and cook for another 3 minutes. Add the minced garlic and cook for a minute.
Add the rice and stir it around until the rice grains are covered in oil. (This accomplishes three things: 1) It helps prevent the rice from releasing too much starch while cooking, 2) it helps prevent the rice from sticking together, and 3) it helps improve the texture of the rice by preventing it from becoming mushy.)
Add the peas, corn, and smoked paprika and stir to combine. Spread the rice mixture out on the bottom of the pan so that it's evenly distributed. Pour in the Aneto Seafood Paella Cooking Base.
Drain excess liquid from seafood and position the seafood the way you want it to appear in the final dish.
Simmer the paella over medium-low heat until half of the liquid is absorbed.
Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat. Said again differently, do not stir.
Remove from the heat and crack lid cover for about 10 minutes. Serve immediately garnished with some fresh parsley and lemon wedges.
