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Serves 8
Ingredients:
• 1 lb Shrimp, shelled and deveined
• 1 lb Scallops
• 1 lb Monkfish, cubed
• 12 Mussels
• 12 Clams
• 2 lbs Calamari
• 6 cups Fish Broth
• 1½ cups Valencia Rice
• 6 oz Tomato Sauce
• 1 Tbsp Smoked Paprika
• 1 Large Pinch Saffron
• 2 Tbsp Olive Oil
• 1 cup Onions, chopped
• 3 Cloves Garlic, Diced
Method:
1. Preheat oven to 450F degrees
2. Heat Olive Oil in Paella Pan over medium heat sauté Onions for 2-3 minutes, then add Garlic and sauté for an additional minute.
3. Add Scallops and Monkfish that have been perviously seasoned with salt and sauté for 2-3 minutes over high heat.
4. Add Pimenton (Smoked Paprika) and sauté the Paprika in the mixture for a quick minute. then add
Tomato Sauce and Calamari
5. Add the Broth and Saffron and bring to a boil
6. When Broth begins to boil add Rice and continue to cook for 10 minutes over medium heat.
7. At this point the Rice begins to absorb some of the liquid and you may place the Clams, Mussels and Shrimp on top of the Paella .
8. Continue to simmer Paella on stove top for 5 minutes over medium heat make sure Rice cooks evenly
on the Paella Pan.
9. Place Paella Pan in the oven for 5-8 minutes
10. Serve and Enjoy!
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