Seafood Paella (Sallye)
The traditional Spanish way is to cook over an open fire in a special paella pan, but this recipe easily adapts to stovetop cooking in a deep heavy skillet or Dutch oven..
2 lbraw shrimp, peeled and deveined
1 lbtilapia fillets, cut into bite size pieces
2 Tbspolive oil
1green bell pepper
1red bell pepper
1jalapeno pepper deveined & de-seeded
1/3 bunchfresh cilantro
2 cuncooked rice (parboiled is okay)
10 ozfrozen peas
4-1/2 csalted boiling water
3shrimp flavored bouillon cubes***
1 can(s)fire roasted diced tomatoes (i use hunts)
1/2 tspcayenne powder
1 Tbspsmoked paprika
How to Make Seafood Paella (Sallye)
Peel onion and cut into quarters
Wash, devein and deseed red and green peppers cut into quarters
Peel garlic cloves
Wash rib of celery and cut into 3 or 4 equal pieces
Wash 1/3 of cilantro bunch and remove stems
Place all of above in food processor and pulse until coarsely diced. Note: you may have to make more than one load depending on size of your processor bowl; do not overcrowd or you will over chop
Leave in bowl for the present
In saucepan, bring 4-1/2 cups salted water with bouillon added to a boil
***If you can't find shrimp flavored bouillon, use 3 pkgs of shrimp seasoning from Ramen noodle packages (Don't use the noodles-save them to put in a later dish)
- In large heavy deep skillet or Dutch oven, heat olive oil on medium high heat. When barely smoking, add veggies from food processor and cook for about two minutes until veggies begin to soften. Stir to keep from burning
Add rice to vegetables and continue cooking until rice is golden brown (add a teaspoon of oil if necessary)
- Add boiling water, tomatoes, paprika, cayenne and cumin to rice mixture.
Turn heat down to low and simmer covered for about 25 minutes.
Add shrimp, tilapia, frozen peas and cook 10 more minutes until shrimp and fish are done. (Shrimp will be pink and fish will be flaky)
- Serve with crisp green salad side and a loaf of hot homemade bread or french bread warmed in oven.