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emily's seafood paella

(1 rating)
Recipe by
Sherry Blizzard
Piney Flats, TN

Emily is a fellow teacher who made this amazing dish and shared it with me last year. I have been lusting after this dish for a very long time and she gladly shared her dad's recipe. From what I gather, in paella...anything goes. This dish speaks of true comfort food! Thank you, my friend for sharing. I know I went a little away from your directions, but I tried really hard to stay true to your dad's recipe. The asparagus was an afterthought...I'm not sorry. I had fish stock that I had pressure canned so I used that instead of the two cans of chopped clams.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For emily's seafood paella

  • 6 slice
    bacon, chopped
  • 1 lg
    onion, chopped
  • 2 lg
    bell peppers (i used 1 red and one orange)
  • 1 lb
    sausage (i'm using hot)
  • 4
    chicken thighs, cubed
  • 6 clove
    garlic, minced
  • 6 c
    good fish stock (emily said she uses 2 cans chopped clams)
  • 3 Tbsp
  • 2-3 Tbsp
    goya sazon spice
  • 2 lb
    mixed seafood (i used mussels, shrimp, scallops, calamari and a lobster tail
  • 1 tsp
  • 2 1/2 c
    paella rice (or short, round-grain rice)
  • salt and pepper to taste
  • any veg you want, if you want it. i used some asparagus i had previously steamed.

How To Make emily's seafood paella

  • Saute the onions, peppers and bacon.
    Dice onion, peppers and bacon. Add a little oil to a VERY deep and wide skillet if you don't have a Paella pan. Saute until peppers and onion is softened and bacon is almost done. Remove to a bowl and set aside.
  • Browning sausage, add chicken, then spices.
    In the same pan, brown sausage, when almost all browned, add the chicken thighs and cook through. Meanwhile, in another pot, heat the fish stock and saffron. Important!!!: Drain all remaining grease/oil from the sausage/chicken. Return to the deep skillet.
  • Peppers and onions meet sausage and chicken.
    Put the veggies back in with the sausage and chicken and mix together. Add in the hot fish stock, parsley, garlic, sazon. Simmer gently 5 minutes.
  • Add in the rice.  Make sure it is submerged.
    Add in 2 1/2 cups of paella rice (use short grain rice if you can't find paella rice). Gently move it around to just make sure the liquid covers the rice. Lower the heat to a simmer and do NOT stir the rice anymore for 10 minutes.
  • Add in seafood of your choice!
    Now add your seafood. Still...DO NOT STIR! Emily says that literally anything can go in! Her dad lives on the east coast, so he has access to fresh seafood. I think even my halibut cheeks would go well in this! Try to "submerge" or distribute your seafood evenly throughout the pan. Let it simmer away for another 10 minutes. Add veggies if you want. At the last minute I decided to add some crisp steamed asparagus I had in the fridge. I've seen some people add peas or green beans.
  • I added in some asparagus that I had previously steamed that was just hanging out in the fridge asking me to something with it.
    Take this amazing smelling concoction off the stove, cover with a lid and allow to sit for another 10 minutes.
  • 7
    Serve up in a big, wide bowl with some crusty Artisan bread to soak up that fabulous broth!

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