Focused recipe
Paella de Marisco Recipe
Paella with mussels, shrimp, and clams
Cuisine not specified Updated 12/29/2012
Ingredients
Measured from the catalog payload.
- 12 to 15 pieces cooked mussel
- 12 to 15 pieces cooked clam
- 10 pieces shrimp
- 1 3/4 cups calasparra rice
- 4 1/2 cups clam juice
- 2 teaspoons paprika
- 1/2 red bell pepper roasted and sliced into strips
- 1/2 red bell pepper chopped
- 1 garlic
- 3 tablespoons chopped parsley
- 1/2 cup scallion chopped
- 1 tomato chopped
- 2 to 3 ounces fish fillet
- 2 teaspoons spanish saffron
- 1 onion chopped
- 5 tablespoons olive oil
- 1 1/2 tablespoons olive oil
- 2 teaspoons salt
Instructions
19 cooking steps
- Crush the garlic and pound until smooth.
- Add the parsley and continue to pound until desired smooth consistency is reached.
- Pour-in olive oil and add paprika. Mix well and then set aside.
- Heat the olive oil in a paellera (paella pan) using medium to high heat.
- Pan Fry the fish fillet until both sides turns light brown.
- Remove the fish from the pan and then chop into small pieces. Set side.
- Meanwhile, fry both sides of the shrimp until the color turns orange.
- Remove the shrimp from the pan. Set aside.
- Sauté the onion, scallion, and red bell pepper
- Add the tomato and cook until it becomes soft.
- Pour-in the clam juice. Let boil.
- Add the garlic, parsley, and paprika mixture and the Spanish saffron. Stir.
- Put-in the paella rice. Allow the liquid to re-boil.
- Add the chopped pan fried fish fillet and salt. Stir.
- Adjust the heat to low. Let the rice cook for 20 to 25 minutes (you can cover the pan if the rice is taking too long to cook).
- Arrange the mussels, clams, shrimp, and roasted red bell pepper on top of the rice.
- Cover the paellera with aluminum foil and then turn the heat off.
- Serve with lemon wedges on the side.
- Share and enjoy!
Catalog details
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