Paella, Spain's most famous dish, was born in Valencia, a coastal region
know for its rice lands and seafood. This crowd-pleaser is perfect for every
occasion, from the family weekday dinner to an elaborate dinner party. You
can add any type of seafood or meats you please.
Ingredients:
3 Chorizos, cut in 1/4 inch slices
16 little neck clams, rinsed or 16 mussels, scrubbed and bearded
1 lb. medium shrimp, peeled and deveined
1 lb. medium size scallops, muscle tab removed
3 cups Valenciano type Rice
2 packets safron
5 cups Chicken broth
2 tbsp. Olive Oil
1 medium onion, diced
1 red pepper, diced
4 tsp. minced garlic
1 tsp. seasoned salt
1 tsp. black pepper
Directions:
Heat oil on medium.
Brown the chorizo.
When browned, remove chorizo and keep warm.
In the same pan stir in the onion, pepper and garlic.
Cook until onions are translucent.
Stir in the seasoned salt, black pepper, and rice.
Cook for 2 minutes, coating the rice with the oil.
Stir in the chicken broth, and sazón.
Return the chorizo to the pan.
Bring to a boil.
Reduce heat, cover tightly, and simmer.
After 15 minutes, stir in the seafood.
Cover and return simmer for 15 minutes.
Remove from heat.
Cover and let the dish rest for 10 minutes.
