Seafood Paella Recipe from Epicurean.com

By MVM, I  went to Spain a few years ago and fell in Love with Paella, when I got back to the states I try my best to learn how to make it. Here is the recipe I always try, granted I sometimechange what I put in my paella depending on what I have in my pantry. Some people mix chicken with the sea food as well, I like to keep it simple with only sea food. I sometimes I throw in some frozen peas, carrots, broccoli, cabbage, corn etc... You get the idea. A few years back, I visited Dominican Republic the resort where we were staying made their paella in less than 25 minutes with parboil rice right  in front of us. I was in pure heaven. It was a little different from how they make it in Spain. But the outcome was the same.

 

Ingredients:

• 1/2 cup olive oil
• 4 lobster tails split lengthwise
• 16 jumbo shrimp in their shells
• 5 cloves, garlic peeled and mashed
• 1 large onion peeled and chopped
• 3 tablespooons chopped cilantro
• 1 large tomato, seeded and chopped
• 2 1/2 cup water
• 3 cup fish broth
• 1/2 cup dry white wine
• 1/2 teaspoon crumbled saffron
• 2 bay leaves
• 1 canned whole pimento, chopped
• 1/2 teaspoon paprika
• 1 tablespoon salt
• 3 cups uncooked short grain rice
• 3/4 frozen peas
• 1/2 pound swordfish steaks, cut into chunks
• 1/2 pound scrod cut into chunks
• Butter
• 6 small clams scrubbed well
• 6 medium mussels scubbed well
• 2 tablespoons chopped fresh parsley
• 6 orange slices for garnish

Directions:

In a large paella pan or large frying pan heat the oil and saute the lobster and shrimp until they turn pink.
Remove to a warm platter and set aside.
In the same pan saute the garlic, onion,
and cilantro until the onion is soft.
Add the tomato, water, broth wine,
saffron, bay leaves, pimento, paprika,
and salt to taste. Bring to a boil.
Add the rice and peas and mix well.
Cook over medium high heat until the rice is semi-dry
but some liquid remains. Bury the reserved shrimp and
the fish chunks in the rice. Arrange the reserved lobster
in the middle of the pan and dot with butter. Place the
mussels and clams around the lobster with the hinges
facing down. Bake in a 325 preheated oven for about
15-20 minutes or until the rice is dry and the shellfish
have opened. Discard bay leaves. Remove pan to heat
resistant countertop and garnish with chopped parsley
and with orange slices. Serves 6-8 People