Paella is to Spain like BBQ is to the United States.  A simple rice dish flavored with paprika and/or saffron, you can add any variety of vegetables, poultry and meat to this dish.

Here, we use relatively inexpensive seafood that can be easily stored in the freezer for making quick paella for two.  Don’t worry if the rice gets a bit crusty on the bottom – that’s traditional to paella, especially those cooked over an open flame.

2 cups chicken stock/broth

6-8 threads of saffron

½ tsp. paprika

1 tbs. olive oil

1 small onion, chopped finely

2-3 cloves of garlic, crushed

Ground pepper to taste

1 cup rice

1 vine-ripened or Roma tomato, seeded and chopped

1 roasted red pepper, seeds removed and chopped

15-20, ‘41/60’ sized raw shrimp, peeled and deveined (defrosted if frozen)

10 raw mussels (frozen or fresh – cleaned and de-bearded)

¾ to 1 cup frozen peas

Heat stock to boiling and add saffron and paprika, cover and let steep.
 

Over medium heat, sauté onion and garlic in olive oil in a large non-stick skillet until they begin to turn translucent; add the rice and sauté until it also becomes translucent.  Strain and add the stock. Add the chopped tomato and roasted red pepper. Let simmer uncovered for 15 minutes or until the rice absorbs the liquid.

Meanwhile, prepare the shellfish and measure the frozen peas. Once ready, place these on top of the paella and cover and let them steam for 5-8 minutes until the mussels open up (discard any that do not open) and the shrimp is pink and opaque.

 
Copyright 2010.