A Valencian rice dish that originated in its modern form in the mid-19th century, can be made many ways. This is just a seafood variant, feel free mix to it up add beans or vegetables (small changes). If your feeling adventurous, Paella is traditionally made with calasparra or bomba rice. - Jen
1 lb Prawns (peeled and deveined)
1 doz Mussels (scrubbed and debearded)
8 oz Salmon (cut into 1/2” cubes)
8 oz Halibut or Snapper (cut into 1/2” cubes)
1-2 Chorizo Sausage (diced)
2 Medium Onions (small dice)
4 cloves Garlic (minced)
1 Large Red Pepper (diced)
1 Large Tin of Diced Tomatoes (28 oz)
2 cups Long Grain White Rice
3 cups Chicken Stock (heated)
1 cup White Wine
1 Tbsp Tumeric
1 cup Frozen Peas
1/2 cup Italian Parsley (chopped)
1 Lemon (cut into wedges)
- Preheat oven to 375F.
- Heat 1-2 Tbsp of olive oil in a large pan (heavy bottomed) or Dutch oven.
- Add the chopped chorizo sausage and saute sausage for 2-3 mins. Some of the extra fat from the sausage will render out.
- Next, add onions and garlic, and saute them gently over medium heat for about 5 mins.
- Next, add red pepper and saute for 2 mins. Then, add the tumeric, chopped plum tomatoes and rice. Stir rice around a little to toast it off and mix with the lovely spices.
- Deglaze with wine and season with salt and pepper.
- Now, add the hot stock to the rice and bring to a boil. Remove from heat.
- Pour rice mixture into a 15x10x2” ovenproof dish. Add all seafood into the rice mix.
- Cover with foil and bake for 35-45 mins.
- Then remove foil, and add peas and chopped parsley. Recover and bake for an additional 5-7 mins.
- Take paella out of the oven. Remove foil, and check seasoning. Add salt and pepper as needed. Check to make sure fish is cooked and mussels are open.
- Discard any mussels that do not open!
- Toss gently and serve. Garnish with lemon wedges.