Seafood Paella

Ingredients 

1 lb raw seafood (shrimp, clams, mussels)

1 tsp salt

3 chorizo links (about 8oz)

2 tbsp olive oil

1 bay leaf

1 big onion chopped

4 garlic cloves minced

3 roma tomatoes chopped

1 tsp paprika

1/2 tsp turmeric

1/2 tsp red chili flakes

1 tsp salt

2 cups Arborio Paella rice

5 cups chicken broth

2 pinches saffron threads
1 red pepper julienne cut
3/4 cup peas

Garnish

2 tbsp fresh chopped parsley

Lemon wedges 

Method

Clean the seafood - 

Devine the shrimp, you can remove the peel or keep it

For clams & mussels, keep one shell

Toss all in 1 tsp salt and keep aside

In a pan add 2 tbsp water and cook the chorizo links on all sides for 5 mins

Slice the chorizo and keep aside

In a small bowl add 2 tbsp hot water and add saffron to it. Keep aside

In a pan heat oil

Add bay leaf and let it smoke slightly

Add onions & garlic and sauté well

Once translucent add tomato & paprika

Add turmeric, red chili flakes, salt & mix well

Let cook till mushy.

Add in the rice. Sauté for 5 mins till the rice becomes translucent.

Add in the chicken broth, increase heat to high and bring to boil

Decrease heat to low, cover and let simmer for 10 mins

Add in the sliced chorizo, pepper, peas & saffron

Mix well carefully so as to not break the rice grains

Cook on low heat for 5 mins 

Arrange the seafood - shrimp, clams & mussels on the paella rice. Press them in lightly.

Cook covered on low heat for 10 mins till the seafood is cooked.

Cook another 5 mins till liquid dries out

Serve hot garnished with parsley & lime wedges