Spring Seafood Paella
Serves: 6 – 8 • Course: Meat, Poultry Seafood Entrees • Season(s): Spring
Ingredients
- 4 cups chicken, fish or vegetable stock
- 1/2 teaspoon saffron threads
- 1/4 cup olive oil
- 1 medium onion, diced
- 2 ramps, roughly chopped
- 1 14.5 oz can of unseasoned chopped tomatoes (or 2 large fresh tomatoes, chopped)
- 2 cups Arborio rice
- salt to taste
- 8 ounces shrimp
- 8 ounces shellfish (clams, mussels)
- 8 ounces mild or spicy savory sausage, sliced into 1/4 inch rounds
- 3 tablespoons parsley, chopped
- lemon wedges
- red pepper flakes
Instructions
Put the stock and saffron in a saucepan and bring to a simmer on the stove. Turn off the heat and cover the pan to keep the stock warm.
Heat the olive oil in a paella pan or large, deep saute pan over medium-low heat. Add the onion and ramps and cook until they are soft but not browned. Add the tomatoes and cook for another two minutes. Add the rice and stir to thoroughly coat it in oil and combine it with the vegetables. Add the warm stock and season to taste with salt. Bring to a simmer, cooking with the pan uncovered for 10 minutes without stirring (you want some of the rice to stick to the bottom of the pan and get crunchy). Add the shrimp, shellfish and sausage, cover the pan tightly with a lid or aluminum foil, and cook for another 15 minutes. Let sit for 5 minutes before serving.
Sprinkle with red pepper flakes and serve with lemon wedges.