Seafood paella Recipe

Name: Seafood paella
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4-6 portions
Ingredients: 375 mL (1½ cups) water; 375 mL (1½ cups) dry white wine; 1 x 907-g bag (2 lb.) live mussels, scrubbed and sorted; 60 mL (¼ cup) olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 175 mL (¾ cup) chorizo sausage, diced; 375 mL (1½ cups) long grain rice; 1 x 284-mL tin (10 oz.) chicken broth; 1 yellow sweet pepper, cut in strips; 1 red sweet pepper, cut in strips; 1 x 540-mL tin (19 oz.) diced tomatoes, drained; 1 x 340-g bag (¾ lb.) raw Argentinian pink shrimp (size 20–40); 1 x 300-g bag (2/3 lb.) frozen scallops (size 20/30); 5 mL (1 tsp.) turmeric; To taste, hot pepper flakes; To taste, salt and pepper; 250 mL (1 cup) sliced asparagus; 2 lemons, cut in wedges

Ingredients

375 mL (1½ cups) water
375 mL (1½ cups) dry white wine
1 x 907-g bag (2 lb.) live mussels, scrubbed and sorted
60 mL (¼ cup) olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
175 mL (¾ cup) chorizo sausage, diced
375 mL (1½ cups) long grain rice
1 x 284-mL tin (10 oz.) chicken broth
1 yellow sweet pepper, cut in strips
1 red sweet pepper, cut in strips
1 x 540-mL tin (19 oz.) diced tomatoes, drained
1 x 340-g bag (¾ lb.) raw Argentinian pink shrimp (size 20–40)
1 x 300-g bag (2/3 lb.) frozen scallops (size 20/30)
5 mL (1 tsp.) turmeric
To taste, hot pepper flakes
To taste, salt and pepper
250 mL (1 cup) sliced asparagus
2 lemons, cut in wedges

	PREP TIME 30m	COOK TIME 45m	TOTAL TIME 1h15m
YIELD 4-6 portions

Instructions

Bring water and wine to a boil in a large saucepan over medium heat.
Simmer, uncovered, for 5 minutes.
Add mussels.
Cover and cook 5 minutes, stirring from time to time.
Drain mussels and reserve 500 mL (2 cups) of cooking liquid.
Set mussels aside.
Heat oil in a large saucepan over medium heat.
Sauté onion, garlic, and chorizo sausage.
Add rice. Heat, stirring, for 5 minutes, or until rice is translucent.
Add reserved cooking liquid, chicken broth, sweet peppers, tomatoes, shrimp, scallops, turmeric, hot pepper flakes, salt, and pepper.
Bring to a boil.
Reduce heat to medium-low and simmer, uncovered, for 30 minutes without stirring.
Add asparagus.
Continue cooking for 10 minutes or until liquid is completely absorbed.
Transfer paella to a large serving plate, place mussels on top, and accompany with lemon wedges.
Wash mussels carefully under cold water, using a hard brush to remove any dirt or grit.
Tap any open shells.
If they don ’t close, throw them out.
Remove the fibrous “beard” that grows between the two halves of each shell.