emily's seafood paella
(1 rating)
Emily is a fellow teacher who made this amazing dish and shared it with me last year. I have been lusting after this dish for a very long time and she gladly shared her dad's recipe. From what I gather, in paella...anything goes. This dish speaks of true comfort food! Thank you, my friend for sharing. I know I went a little away from your directions, but I tried really hard to stay true to your dad's recipe. The asparagus was an afterthought...I'm not sorry. I had fish stock that I had pressure canned so I used that instead of the two cans of chopped clams.
(1 rating)
yield
6 serving(s)
prep time
25 Min
cook time
1 Hr
method
Stove Top
Ingredients For emily's seafood paella
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6 slicebacon, chopped
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1 lgonion, chopped
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2 lgbell peppers (i used 1 red and one orange)
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1 lbsausage (i'm using hot)
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4chicken thighs, cubed
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6 clovegarlic, minced
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6 cgood fish stock (emily said she uses 2 cans chopped clams)
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3 Tbspparsley
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2-3 Tbspgoya sazon spice
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2 lbmixed seafood (i used mussels, shrimp, scallops, calamari and a lobster tail
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1 tspsaffron
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2 1/2 cpaella rice (or short, round-grain rice)
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salt and pepper to taste
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any veg you want, if you want it. i used some asparagus i had previously steamed.
How To Make emily's seafood paella
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1Dice onion, peppers and bacon. Add a little oil to a VERY deep and wide skillet if you don't have a Paella pan. Saute until peppers and onion is softened and bacon is almost done. Remove to a bowl and set aside. -
2In the same pan, brown sausage, when almost all browned, add the chicken thighs and cook through. Meanwhile, in another pot, heat the fish stock and saffron. Important!!!: Drain all remaining grease/oil from the sausage/chicken. Return to the deep skillet.
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3Put the veggies back in with the sausage and chicken and mix together. Add in the hot fish stock, parsley, garlic, sazon. Simmer gently 5 minutes.
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4Add in 2 1/2 cups of paella rice (use short grain rice if you can't find paella rice). Gently move it around to just make sure the liquid covers the rice. Lower the heat to a simmer and do NOT stir the rice anymore for 10 minutes.
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5Now add your seafood. Still...DO NOT STIR! Emily says that literally anything can go in! Her dad lives on the east coast, so he has access to fresh seafood. I think even my halibut cheeks would go well in this! Try to "submerge" or distribute your seafood evenly throughout the pan. Let it simmer away for another 10 minutes. Add veggies if you want. At the last minute I decided to add some crisp steamed asparagus I had in the fridge. I've seen some people add peas or green beans.
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6Take this amazing smelling concoction off the stove, cover with a lid and allow to sit for another 10 minutes.
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7Serve up in a big, wide bowl with some crusty Artisan bread to soak up that fabulous broth!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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