SEAFOOD PAELLA NEAR ME RECIPES

Steps:

• 1. Prepare the seafood. Scrub and debeard the mussels. Scrub the clams. Discard any mussels and clams that are open or don’t close when gently tapped. Slice the calamari into rings. 2. Heat the broth in a large pot. Stir in the saffron threads. 3. Heat the oil in a 15” paella pan or cast iron pan over medium-high heat and cook the onion, scallions and bell paper until slightly softened, about 5 minutes. Add the tomato and cook for 3-5 minutes, until softened. 4. Add the hot broth and bring to the boil. Add the rice and simmer for 3 minutes, stirring to evenly cook the rice. Add the parsley, cloves, thyme and paprika. Taste for seasoning and add salt and pepper as needed. Do not stir from this point onwards. Lower the heat to low and continue to simmer until the rice has absorbed most, but not all of the broth, about 10 minutes. Add more broth or a little water if it is looking too dry. 5. Place the shrimp, clams, mussels and calamari over the rice and cook, uncovered, for about 15 minutes until the rice is almost done. It should be a little al dente. Remove the pan from the heat, cover with foil and let sit for 10 minutes. 6. Serve with lemon wedges.

Steps:

• Heat olive oil in a large skillet or paella pan over high heat. Cook and stir onion, tomato, salt, and smoked paprika into the hot oil until softened, about 3 minutes. Add romano beans, butter beans, and rice; cook and stir until rice is coated with oil, 2 to 3 minutes.
• Place shrimp, mussels, and clams over the top of the rice mixture. Pour in white wine and seafood stock; sprinkle in saffron threads and rosemary. Bring mixture to a simmer. Turn shellfish and continue to cook until clams and mussels have opened, and shrimp are pink and cooked through, about 5 minutes. Remove clams, mussels, and shrimp and set aside.
• Stir peas into the paella; simmer, uncovered, until rice is tender and has absorbed the liquid, 20 to 25 minutes. Stir in squid, and return clams, mussels, and shrimp to the pan. Cook until squid is opaque and cooked through, 2 to 3 more minutes. Serve with lemon wedges and chopped parsley.