Seafood Paella

Ingredients

• Saffron

  Spices

  1 tsp or 0.7g

• Paprika

  Spices

  1 tsp or 2g

• Water

  Plain, clean water

  ¼ cup or 59g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Chicken stock

  Soup, home-prepared

  100g

• Mussels

  Farm Raised - Walmart

  200g

• Peas

  Edible-podded, raw

  150g

• Parsley

  Raw

  ½ cup or 30g

• Pepper

  Spices, black

  ¹⁄₁₆ dash or 0.006g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• White rice

  Short-grain, raw

  200g

• Shrimp

  Crustaceans, mixed species, raw

  150g

• Calamari Rings

  Kroger

  150g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Meanwhile, bring stock to a boil in a saucepan. Add stock and saffron liquid to rice mixture, stirring well to combine. Simmer, uncovered, for 15 minutes. Place fish, prawns, mussels and calamari on top of rice. Cover frying pan with foil and cook for a further 10 minutes. Add peas, re-cover pan, and cook for a final 5 minutes. Sprinkle paella with parsley and season with pepper. Serve with wedges of lemon and offer a green salad on the side.
3. In a small non-stick frying pan, lightly toast saffron. Transfer to a cup, then crush and add paprika and boiling water. Stir to dissolve and set aside.
4. Heat oil in a large heavy-based frying pan over medium heat. Add garlic and onion and cook for 5 minutes, or until soft. Add tomato and cook for 3 minutes. Add rice and cook, stirring to combine, for a further 5 minutes.

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