Ingredients
- Saffron threads (3 pinches)
- 3 tablespoons oil (olive oil)
- 1 large yellow onion (sliced into rings)
- 10 ounces dry rice
- 3 tomatoes, cubed
- 2 garlic cloves, chopped
- 16 1/2 ounces chicken broth
- Fresh mussels (16 mussels, scrubbed, debearded)
- 16 raw shrimp (prawns)
- Crab claws (4 claws)
- 12 small fresh clams (little-neck clams, scrubbed)
- 6 ounces whitefish fillets, cubed
- 4 ounces fresh peas
- 1 red pepper, sliced
How to Make
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Step 1: Soak the saffron in 2 Tbs. of hot water.
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Step 2: In a Paella pan or Dutch oven, heat the oil. Add the onions and cook for 4 minutes. Add the rice and the saffron and cook for 2 minutes, stirring constantly. Add the tomatoes, garlic and chicken broth and bring to boil. Lower the heat and add half of ALL the seafood, the peas and the red pepper. Seasoning with salt and black pepper. Mix once.
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Step 3: Add the rest of the seafood on top. Cover with parchment paper and lid. Simmer for 30 minutes. DO NOT MIX AGAIN.
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Step 4: Uncover, let it seat for 5 minutes and serve.
Tips & Variations
- Paella pan or Dutch oven
We hope you enjoy this recipe!
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