Red Paella

Name: Red Paella
Ingredients: olive oil; 1 medium onion, chopped; 8 ounces clams, scrubbed; 12 ounces uncooked shrimp, peeled and deveined; 3 garlic cloves, minced; 3 cups rice; 3 14 cups fish stock; 14 teaspoon saffron; 6 14 cups fish stock or 6 14 cups chicken broth; 12 teaspoon spanish paprika; salt and pepper; 1 cup roasted red sweet bell pepper, sliced; lemon wedge (optional)

13 ingredients

9 steps

Ingredients

olive oil
1 medium onion, chopped
8 ounces clams, scrubbed
12 ounces uncooked shrimp, peeled and deveined
3 garlic cloves, minced
3 cups rice
3 14 cups fish stock
14 teaspoon saffron
6 14 cups fish stock or 6 14 cups chicken broth
12 teaspoon spanish paprika
salt and pepper
1 cup roasted red sweet bell pepper, sliced
lemon wedge (optional)

Directions

1

Heat the olive oil in a paella pan over medium to high heat.
2

Add the onion and red bell pepper and cook until the onion begins to soften.
3

Add the garlic and cook for a further 5 minutes.
4

Pour in the rice and cook, stirring constantly, for a further 5 minutes or until the rice is translucent.
5

Mix in the clams, shrimp, broth, spanish paprika, saffron, salt, and pepper.
6

Cover, and cook for 25 minutes or until all the liquid has been absorbed.
7

Remove from the heat.
8

Taste for salt, and arrange the sweet red bell peppers in a pattern over the rice.
9

Cover again and wait 5 minutes before serving.