Paella

Name: Paella
Ingredients: 1 pound Peeled And Deveined Shrimp; 1/2 pounds Sea Scallops; 1/2 pounds Calamari Rings (optional); 1/2 pounds Grouper, Cut In Chunks; 10 whole Little Neck Clams; 10 whole Fresh Mussels; 4 cloves Garlic, Minced; 1 whole Large Onion, Diced Small; 1 whole Green Pepper, Diced Small; 2 whole Vine-Ripened Tomato, Seeded And Diced; 2 whole Bay Leaves; 2 Tablespoons Olive Oil; 8 ounces, fluid Dry White Wine; 1 pinch Saffron; 2 teaspoons Koher Salt; 2 teaspoons Freshly Ground Black Pepper; 20 ounces, fluid Vegetable Stock; 10 ounces, weight Uncooked Valencia Rice; 12 whole Asparagus Spears; 2 whole Lemons, Cut Into Wedges; 4 ounces, weight Green Peas, Thawed

21 ingredients

7 steps

Ingredients

1 pound Peeled And Deveined Shrimp
1/2 pounds Sea Scallops
1/2 pounds Calamari Rings (optional)
1/2 pounds Grouper, Cut In Chunks
10 whole Little Neck Clams
10 whole Fresh Mussels
4 cloves Garlic, Minced
1 whole Large Onion, Diced Small
1 whole Green Pepper, Diced Small
2 whole Vine-Ripened Tomato, Seeded And Diced
2 whole Bay Leaves
2 Tablespoons Olive Oil
8 ounces, fluid Dry White Wine
1 pinch Saffron
2 teaspoons Koher Salt
2 teaspoons Freshly Ground Black Pepper
20 ounces, fluid Vegetable Stock
10 ounces, weight Uncooked Valencia Rice
12 whole Asparagus Spears
2 whole Lemons, Cut Into Wedges
4 ounces, weight Green Peas, Thawed

Directions

1

In a paella pan or large skillet with lid, heat olive oil and saute onions until they are transparent.
2

Then add garlic, onion, bay leaves, and green peppers and saute for 2 minutes.
3

Add white wine, tomatoes, saffron, salt, and pepper.
4

Bring to a boil.
5

Then, add rice and vegetable stock; stir and bring to a boil.
6

Then add seafood and cover the paella and bake in the oven at 350 degrees for 20 minutes.
7

Garnish with peas, asparagus, and lemons.

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