Seafood Paella
Ingredients:
Large Philly Wild Shrimp, peeled & deveined
1 Cleaned Tube of Squid or Chopped Calamari
1 lb Fresh Mussels, debearded & cleaned
⅓ Cup Extra Virgin Spanish Olive Oil
½ Onion
½ Bell Pepper
3 Cloves Minced Garlic
½ Tsp Sweet Spanish Saffron
3 Chopped Tomatoes
2.5 Cups Fish/Veggie Broth
1 Cup Rice
Sea Salt
Black Pepper
Fresh Parsley
Lemons
Preparation:
1. Heat up your paella pan (or cast iron skillet) to medium high heat and when it’s heated up add in the oil, a generous amount of sea salt and the squid.
2. Cook for about 2 minutes.
3. Take out the cooked squid and place it in a bowl to the side.
4. Mix the onions and garlic around in the pan for about 1-2 minutes.
5. Add in the bell peppers and let them cook down.
6. Add in the tomatoes, paprika, saffron and black pepper. Let them cook down.
7. Add in the squid and broth and let it come to a boil.
8.. Once it’s boiling, add in the rice evenly to the pan and let it cook for about 5 minutes.
9. Place the shrimp and muscles into the pan and let it cook for about 5 minutes on high heat.
10. Simmer for 10 minutes.
11. Turn the heat down and let it sit for about 1 minute.
12. Turn off the heat and cover the pan in tin foil for about 5-7 minutes.
13. Squeeze lemon juice on top of the pan and place lemon slices around the pan.
14. Sprinkle parsley on top and serve!