Seafood Paella

To continue our Spanish feast for New Years Eve, we tried our hand at seafood paella. Wow, what a feast- we were SO stuffed! We spared no expense either- we had lots of meats and I bought the ever expensive saffron. It was a perfect team effort- lots of chopping and stirring and timing decisions to be made. Tons of fun!



Seafood Paella

• 2 Chicken Breasts, cut into bite sized pieces
  
• 1 Spanish Churizo Sausage, cut into slices
  
• 1 Onion, chopped
  
• 1 Green Pepper, chopped
  
• 1 Garlic Clove, minced
  
• 2 C. Arborio (Risotto) Rice
  
• 4 C. Chicken Broth
  
• 1/2 C. White Wine
  
• 1/2 tsp. Saffron Threads
  
• 1 Bay Leaf
  
• Salt & Pepper
  
• 1/2 C. Frozen Peas
  
• Shrimp, Clams, Scallops (large and/ or small), Tilapia (or other white fish- about 1/2 Lbs.)

1. In a large stock pot, saute the onions, peppers and garlic in a generous amount (3Tbsp or so) of olive oil until nice and aromatic.
   
2. Add in chicken and chorizo. Saute until almost cooked through.
   
3. Pour in the rice and stir to coat with oil. Pour in broth and white wine, bringing to a boil. As soon as it starts to boil, add in the saffron, bay leaf, salt and pepper.
   
4. Stir the rice occasionally to make it creamy.
   
5. As it the rice starts to get soft, add in the seafood. First add in the tilapia, then the shrimp and clams, and finally the scallops. You don't want to cook any of the seafood too long or it will get tough.
   
6. When the rice is tender, remove the bay leaf and any unopened clams. Stir in the peas. As soon as the peas are warmed through, serve hot.