Seafood Paella

1/3 cup warm water
1/4 cup olive oil, or more
1 red bell pepper, seeded and julienned
1/2 cup chopped onion
2 garlic cloves, minced
1 tomato, peeled, seeded and diced
1 1/2 cups long grain yellow saffron rice
3 cups chicken stock
Salt and coarsely ground pepper
12 jumbo shrimp, peeled and deveined
12 clams
12 mussels or various seafood, I used monkfish, octopus, and squid pieces
1 cup green beans, trimmed and cut in 2-inch lengths
1 cup frozen peas

Instructions

Heat the olive oil over medium heat in a very large skillet or paella pan. Saute the bell pepper until soft and transfer to a platter and reserve.

To the same pan, add the onions, garlic and tomatoes adding more oil if necessary and cook until the onions are transparent. Add the rice, stock, and bell pepper. Season with salt and pepper to taste. Cover and cook over medium heat about 10 minutes.

4. Add the shrimp, and various seafood of choice, cover and cook 10 minutes longer. Stir in the peas and beans, cover and cook 5 minutes longer. If all the stock is not absorbed, remove the lid and cook until the rice has absorbed all the stock, about 5 minutes. Serve hot.



Number of Servings: 6

Recipe submitted by SparkPeople user SPARKTO125.