Back in April, a friend and I went to Seattle for my birthday and had the most amazing seafood paella at the Seattle restaurant Tango.
This inspired me to try and make it at home, however, I did not have a paella pan so I used my biggest cast iron pan. So here is what else I used.
-1 pound of shrimp shelled and deveined
-1/2 sea Scallops
-1 pound of mussel meat
-1 pound of baby manilla clams
-Squid sliced into rings
1 carton of chicken broth
1 jar of clam juice
1 pinch of saffron
Olive oil
Diced green bell pepper
1 package of sliced crimini mushrooms
2 medium white onion diced or 1 large
1 red onion diced
1 24oz can of diced tomatoes
Fresh parsley chopped
1 tablespoon of diced garlic
Matiz Valencia Paella Rice 4 cups
Kosher Salt
Okay, it seems like a lot, but it will come together. Preheat oven to 425 so it will be good and hot when its time.
First, in a pot, combine clam juice, chicken stock, and saffron and let boil then turn off.
Add 3 to 4 tablespoons of olive oil to the cast iron pan and heat on medium high.
Add white and red onions and cook until they start to look translucent.
Add bell pepper and cook for 4 Minutes
add garlic
add mushrooms
add tomatoes
let Simmer for 5 minutes and season with salt and pepper
add parsley and rice
Season to taste and mix well
Add in liquid and if it won’t all fit in at once, let some absorb then add more.
once the rice is almost done add in seafood, strategically.
Top with foil and put in the oven and bake until seafood is done.
unwrap and sprinkle with paprika.
You can place the whole pan on the table and serve family style or plate individual bowls.
Until next time cook, eat and enjoy!
