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  • December

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  • March

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Seasons & Recipes

Paella

  • A delicious dish made with seafood or chorizo sausage.

PAELLA
Serves 4-6
1 lb shrimp 21/25 (peeled and de-veined)
1 lb scallops 10/20
1 ½  lb live lobster
3 tbsp olive oil
4 tbsp butter
1 ½ cups Arborio rice
½  cup onion (diced)
1 cup celery (diced)
1 tsp garlic (chopped)
3 cups fish stock
2 cups tomato juice
1 ½ cups white wine
½ cup Parmesan cheese

Method
 Preheat a paella pan and add the olive oil.
 Sauté the onions in oil until light brown.
 Add the rice and sauté with the onions, stirring for 1 minute.
 Add the wine and saffron and stir until the wine is absorbed.
 Stir in the peppers and chicken. Season with fresh ground sea salt and pepper.
 Add 3 cups of the chicken stock, a ¼ cup at a time until the rice absorbs the stock, this may take a while.
 Add the last cup of stock and tuck the shrimp, scallops, clams and mussels into the rice.
 Bake in a 350°F (180°C) oven for 15 minutes or until the mussels and clams open.
 Add the peas, artichoke and tomato and bake for an additional 2 minutes.
 Bring to the table in the pan and serve.

Variation 1 Instead of chicken – substitute chorizo sausage.
Variation 2 Instead of shrimp – substitute 1 lb of scampi (split).
Variation 3 Instead of saffron – substitute 2 cups of tomato juice and 2 cups chicken stock (to replace 4 cups chicken stock).