Paella – Spanish Rice with Seafood
Great any time of year a savory Spanish classic of yellow rice chock full of seafood.
Servings: 4 to 6 servings
- 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
- 1½ cups Broth, seafood, vegetable or chicken
- 3 tablespoons Lime juice, fresh preferred, from 1 large or 2 small limes
- 6 ounces Dry, light white wine, sauvignon blanc, rose and pinot grigio are good options
- 8 ounces Sweet peas (petit pois) if using canned drain and reserve peas and liquid separately
- ½ teaspoon Black pepper, more to taste
- 1 pinch Saffron, crumbled optional
- 1½ cups Long grain white rice jasmine or basmati preferred
- 1 ½ pounds Raw seafood, such as shrimp, scallops, clams, musssels, lobster, octopus, squid and firm white fish pieces no larger than 1 to 1½ inches thick
- Salt to taste
- In a 4 to 6 quart stockpot over medium heat, combine Old Havana Foods Sofrito, broth, lime juice, wine, liquid from peas, black pepper, saffron (if using) and rice to stockpot.
- Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 10 minutes, stirring every 5 minutes.
- If using fresh or frozen peas add all of them at the 10 minute mark stirring well to spread throughout, then add seafood pieces, tucking them into the partially cooked rice mixture to nearly cover. Cook an additional 8 to 10 minutes until seafood and rice are cooked through. Remove from heat.
- Add salt and pepper to taste. If using canned peas add ½ of them now, stirring gently to combine. Cover and let stand 8 to 10 minutes. Top with remaining peas. Serve.
Try a mixture of any quick cooking fish or seafood. If using fully cooked seafood, add during the last 3 to 4 minutes of cooking the rice to avoid getting overcooked, dry or chewy seafood.