Paella is considered one of Spain's national dishes, depending on the region it  can be made with seafood, meats or a mix of both. At the Real Food Academy we like to prepare it with Black Rice or Sorghum, just precook the rice or sorghum in the broth (keeping about 1 cup for step # 5) and top with Kalamata Olives and Artichokes for a cool flavor profile!

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Seafood Paella

Course Main Dish

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Author Chef Maria Cummins

Ingredients

• 3 cups Water
• 1 cup dry white wine
• 1 teaspoon saffron threads
• 16 each littleneck clams fresh, super clean
• 16 each mussels PEI
• 1 cup chopped fresh parsley
• 1/3 cup fresh lemon juice
• 2-3 tablespoon olive oil
• 1 teaspoon dried tarragon
• 2 each garlic cloves minced
• 1 pound snapper fillets, cut into 1" x 1" squares
• 16 each shrimp size 16/20, unpeeled (about 1 pound)
• 1 tablespoon olive oil
• 2 cups onion finely chopped
• 1 cup red bell pepper finely chopped
• 1 cup tomatoes canned, diced, undrained
• 1 teaspoon sweet paprika
• 1/2 teaspoon crushed red pepper
• 3 each garlic, cloves minced
• 3 cups uncooked short-grain rice
• 1 cup green peas frozen
• 2 tablespoons lemon juice fresh

Instructions

• To prepare broth, combine the first 5 ingredients in a saucepan. Bring to a simmer (do not boil)until clams and mussels open, as soon as this happens, take them out of the liquid. Keep liquid warm over low heat.
• To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves); set aside.
• To prepare paella peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute (the seafood mixture will not be cooked through).
• Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves; cook 5 minutes.
• Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.
• Add clams and mussels to pan, nestling them into rice mixture. Stir in the seafood mixture, and arrange shrimp in rice mixture. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes

Notes

Top with chopped Kalamata olives and artichoke hearts for a nice flavor profile!