Quick Paella

Name: Quick Paella
Ingredients: 2 tablespoons olive oil; 1/2 cup finely chopped Spanish onions; 1/2 cup finely chopped green bell peppers; 2 teaspoons finely minced garlic; Kosher salt; Freshly cracked black pepper; 1 cup white wine; 1/2 cup tomato puree; 1/2 teaspoon smoked paprika; Pinch saffron; 1 bay leaf; 2 cups cooked Arborio or other short-grain rice; 12 mussels, washed; 8 clams, washed; 8 head-on shrimp (U16); 3 tablespoons finely minced fresh parsley; 8 lemon wedges

17 ingredients

10 steps

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped Spanish onions
1/2 cup finely chopped green bell peppers
2 teaspoons finely minced garlic
Kosher salt
Freshly cracked black pepper
1 cup white wine
1/2 cup tomato puree
1/2 teaspoon smoked paprika
Pinch saffron
1 bay leaf
2 cups cooked Arborio or other short-grain rice
12 mussels, washed
8 clams, washed
8 head-on shrimp (U16)
3 tablespoons finely minced fresh parsley
8 lemon wedges

Directions

1

In a straight-sided, 10-inch pan, heat the olive oil over a medium flame.
2

Add the onions, peppers and garlic and cook until the vegetables are soft, about 5 minutes.
3

Season with salt and pepper.
4

Add the white wine and tomato puree and reduce the liquid by two-thirds, about 8 minutes.
5

Add the smoked paprika and saffron, along with the bay leaf.
6

Fold in the rice and make a bed for the seafood to sit on.
7

Add the mussels, clams and shrimp and season again.
8

Cover the pan, turn the heat to high and cook until the shellfish is finished and the bottom of the pan has started to caramelize the rice, about 5 minutes.
9

This is a challenging step and is based on timing.
10

Finish the paella with fresh parsley, and serve with lemon wedges on the side.