Recipes

  Ingredients

• ¼ cup olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 cup mushrooms, roughly chopped
• 1 cup zucchini, diced
• ½ cup carrots, diced
• ½ cup bell peppers, diced
• 1 bay leaf
• 1 tsp paprika
• 1 pinch saffron threads
• ¼ cup white wine
• 2 cups short grain rice
• 5 cups lobster stock
• 1 lb. cockles
• 1 lb. mussels
• 1 lb. shrimp, peeled and deveined
• ½ cup peas
• ¼ cup fresh parsley, roughly chopped
• Salt and pepper, to taste
• Lemons, for serving

Instructions

1. In a large skillet over medium heat, add olive oil. Sauté onion and garlic until translucent. Add mushrooms, zucchini, carrots, bell pepper, bay leaf, paprika, and saffron; cook for 5 minutes. Add wine and continue cooking for 5 minutes. Taste for seasoning, and adjust as needed.
2. Add rice to the skillet and cook for 2 minutes. Pour over broth and shake pan to make sure the rice is in an even layer. At this point, you will no longer stir the paella.
3. Bring the rice mixture to a boil then reduce heat to medium low, and cook for 15 minutes. Add in all your seafood and top with peas, cover and cook for an additional 5 minutes. At this point most of the liquid should be absorbed and rice should be just tender.
4. Remove pan from heat and allow to rest for 10 minutes covered.
5. Garnish with fresh parsley and serve with lemon and enjoy!