Seafood Paella
Description
This seafood paella with saffron-infused rice is brimming with mussels, shrimp, and squid for a classic Spanish dish that's perfect for sharing.
Ingredients
•
20 mussels, cleaned and debearded
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10 large shrimp
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2 large squid, cleaned and sliced into rings
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2 tablespoons olive oil
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2 pounds boneless, skinless chicken pieces cut into chunks
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3 cloves garlic, chopped
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1 red bell pepper, sliced
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2 tomatoes, cubed
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3 cups long-grain white rice
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1 pinch saffron
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1 teaspoon paprika
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1 cup green peas
Directions
1
Bring a pot of lightly salted water to the boil: add mussels and cook until they open. Drain, and discard any unopened mussels. Boil shrimp and squid in a separate pot of lightly salted water, until opaque, 3 to 4 minutes. Drain, reserving liquid.
2
Heat olive oil in a large skillet. Add chicken pieces; cook and stir until golden brown, about 5 minutes. Transfer chicken to a plate.
3
Place garlic, bell pepper, and tomato cubes into the skillet; cook and stir until softened, about 3 minutes.
4
Meanwhile, bring fish stock and 3 cups salted water to a boil; mix in 3 cups rice, saffron, and paprika. Bring to a boil again, cover, and reduce heat; simmer until rice is tender, about 15 to 20 minutes.
5
Stir peas into the rice. Pour rice mixture into a large serving dish. Arrange cooked vegetables, chicken, and shellfish around rice. Serve hot.