Paella Marinera

3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
10 garlic cloves, minced
1/2 pound mild or spicy Spanish sausage, diced
2 cups rice
3 cups hot seafood broth or water
Pinch saffron
1 pound raw medium-sized shrimp, peeled and deveined
1/2 pound clams in their shells
1/2 pound mussels in their shells

2 cups of green peas (frozen or par cooked)
Salt to taste

1 cup Chopped green onions

In a paella pan or heavy bottomed large pot, heat the oil and saute the onion, peppers, and garlic until soft. Add the sausage and saute a few minutes. Add the rice, broth and saffron. Bring to a boil, cover and simmer 10 minutes. Add the seafood and peas and simmer until cooked through and the rice is tender, about 10 minutes longer. Add salt to taste and garnish with chopped green onions.

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2 Comments Add yours

  1. I LOVE paella. Have you been watching the new Rick Stein in Spain program? Apparently they add a food colouring instead of just saffron because it can be really overpowering…

    1. I love saffron and yes it can be overpowering, that is why you use it sparingly cause it is so potent. I would not use food coloring every Chef has a different approach, when used correctly saffron complements the dish…….

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