Paella
- ½ red bell pepper
- ½ green bell pepper
- 1 clove garlic
- 2 tbsp olive oil
- 18 oz raw seafood or chicken (see note)
- 1 tsp paprika
- 5 oz canned diced tomato
- 5.3 oz (150 g) Bomba Rice
- 2 c. fish or vegetable stock
- ½ tsp saffron threads
- 4-6 oz raw shrimp
- 4 mussels (optional)
-Chop the bell pepper into ¼ inch pieces, and finely dice the garlic.
-Dice the 18 oz of seafood or chicken into approximately ½ inch pieces.
-In a small saucepan combine stock and crushed saffron, simmer on the back of the stove.
-In a 12-inch skillet heat the olive oil over medium heat, and brown the chicken.
-Move the chicken to one side of the pan, and add chopped garlic to the open space. Drizzle with a little more olive oil.
-Once the garlic browns slightly, add the chopped peppers, stirring occasionally and adding oil, if necessary, until the peppers soften.
-Add calamari, scallops, or octopus if using, and cook until opaque and the pan dries.
-Sprinkle paprika over everything, and add tomato. Stir well.
-Bring stock to a boil while the mixture in the skillet dries, and add salt to taste. You want this mixture to be a bit salty.
-Add rice and stock to the skillet and stir slightly to evenly distribute everything.
-Allow to simmer with slight bubbling for 5-8 minutes. When about a third of the liquid has been absorbed add shrimp and mussels to the top.
-Continue to cook gently until all the liquid is absorbed, the shrimp have turned pink, and the mussels have opened.
-Turn off the heat and let sit for about 10 minutes.
-Enjoy!
Note: Use chicken thighs or a mixture of whatever good quality seafood you have access to. Options could include octopus, calamari (squid), or scallops.