Use any seafood you like for this paella. You can also add chicken or chorizo for variety. Though not traditional, the addition of turmeric to the shrimp broth with ensure a vibrant yellow color in the finished dish.
Ingredients
1 lb. medium shrimp, peeled & deveined (shells reserved)
4 Tblsp olive oil
6 large sea scallops
1 green bell pepper, finely chopped
5 cloves garlic, minced
1 tsp paprika
2 ripe tomatoes, seeded & chopped
1 ½ cups Spanish paella rice or Arborio
cup peas, fresh or frozen
18 mussels, well scrubbed
pimientos for garnish
lemon wedges
flat leaf parsley, chopped
Shrimp Broth:
reserved shrimp shells
small yellow onion, chopped
small carrot, chopped
stalk celery, chopped
1 cup bottled clam juice
1 bay leaf
pinch of salt
3 whole black peppercorns
3 cups water
1 tsp turmeric (optional)
tsp saffron threads
cup dry white wine
Instructions
Prepare the shrimp broth by combining all of the ingredients except for the saffron and wine in a medium saucepan and simmer for 1 hour. Strain, stir in the saffron and wine and set aside. The broth may be prepared ahead of time and refrigerated until needed. Be sure to bring it to a boil before adding to the paella.
For the paella, preheat the oven to 400°F.
Heat 2 tablespoons of the oil over medium high heat in a paella pan or other shallow pan measuring at least 15 inches across. Sauté the shrimp and scallops only briefly to sear, 2 to 3 minutes. Remove from the pan. Add the remaining 2 tablespoons of oil to the pan and sauté the green pepper for 3 minutes. Add the garlic, paprika and tomatoes and sauté for 2 minutes.
Add the rice and stir to coat. Add the hot broth and the peas. Bring to a boil then reduce to a simmer and cook for 5 to 10 minutes or until the mixture is no longer soupy, but liquid still remains. Taste for seasoning and be sure to add enough salt at this point.
Place the reserved shrimp, scallops and mussels on top (and pimiento if desired) of the rice and bake for 15 to 20 minutes or until the rice is done. Cover with a foil tent and set aside for 10 minutes before serving. Serve garnished with lemon wedges and chopped Italian parsley.
Recipe by Culinary Thymes at https://www.culinarythymes.com/go-espana-paella-for-the-finals/