Spanish Paella

This recipe is very versatile. I have used different types of fish, but found grouper, mahi, and sea bass to be the best. Can also add mussels or lobster tails.

Enjoy! Lois

Original recipe found on epicurean.com and adapted to our taste.

Makes 6-8 servings

½ cup dry white wine
Olive oil
½ cup chopped onion
1 cup yellow rice with saffron (I use Mahatma)
1 red bell pepper
1 orange bell pepper
3 cups chicken stock
1 large skinless chicken breast
½ lb fresh shrimp
½ lb fresh scallops
1 mahi mahi fillet (about ½ lb)
1 lb fresh clams
Chorizo sausage (about 1 cup cooked)
1 cup frozen green peas, thawed
½ cup chopped tomato

Chop the onion, peppers and tomato.
Cut the raw chicken into small bite size chunks.
Clean/peel/devein the shrimp.
If using large scallops, cut into small chunks.
Remove the skin from the mahi mahi and cut the fish into chunks.
Scrub the clams, discarding any that are open (dead).
Crumble and brown the chorizo. Drain excess grease.

Preheat oven to 350.

In a large frying pan or paella pan, saute the onion in olive oil for about 2-3 minutes until limp. Add the dry rice, and sauté until golden, stirring constantly so it won’t burn. Add the wine and stir until all of the liquid is absorbed by the rice. Stir in the chopped peppers. Add 2 cups of chicken stock, ¼ cup at a time, stirring constantly until the rice absorbs the liquid. (This will take several minutes). Add the last cup of chicken stock and stir well. Add the chicken, shrimp, scallops, mahi, clams, and chorizo. Tuck all into the rice mixture. 

Bake in the preheated oven for 8-10 minutes until the clams open and the chicken is done.

Add the peas and tomatoes and bake for 2-3 minutes more.