If you’re Italian you might be doing the 7-fishes on Christmas Eve. Here’s a fabulous recipe with a little Spanish flair for a twist. It’s flavor-filled (and healthy) for all year round!
2T olive oil
2 cloves of garlic, crushed
1T spanish paprika
Mediterranean flor de sal, generous pinch
1 cup Arborio rice
¼ cup dry Spanish rose wine
Saffron, 1 packet
4C unsalted chicken stock
A mix of seafood: I used 1/2 lb shrimp, 1/2 lb scallops and 14 mussels
½ cup frozen peas
Maria Jesus tomato sauce (or a handful of roasted cherry tomatoes)
Parsley, finely chopped tons of it for garnish
Olives, optional for garnish
1 lemon, cut into wedges
Heat a heavy paella pan over medium heat with olive oil and add in the onion, garlic, paprika and flor de sal (add a bit of cayenne if you like even more heat). Sautee for about a minute.
Here’s the part that’s like making a risotto: Add the rice and sauté for another minute until rice becomes translucent. Place chicken stock in a small sauce pan and simmer.
To your rice, add wine and stir until it’s absorbed. Add saffron, bring to a simmer.
Slowly add hot stock a few scoops at a time until it absorbs each time and cook gently over medium heat until rice is just underdone. Stir in the tomato sauce (or tomatoes).
Place seafood and peas over rice and cover with lid. Allow to cook for about 8 – 10 minutes or until seafood is just cooked and the mussels have steamed open. Don’t overcook it, a big no no.
Garnish it up! Add olives, chopped parsley and serve with lemons.
Products used are from Spanish Suitcase