So I was searching my cupboards for sprinkles for the rumballs and found my spanish paella rice. And combined with some leftover pinot grigio I had to use up and some crab stock waiting in the freezer for a purpose, dinner was decided!
This recipe makes a huge pot and is filled with seafood goodness.
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SEAFOOD PAELLA
2 packages of frozen mixed seafood (I get the one with clams, calamari, mussels, etc. in it)
1 tsp Old Bay Seasoning
1 onion chopped
2 tomatoes seeded and sliced
3 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp herbes de provence
1 tsp paprika
1 c paella rice
2 cups fish stock
2/3 c dry white wine
a few saffron strands soaked in 2 tbsp hot water
1 c frozen peas
Saute the mixed seafood in olive oil, with 1 tsp Old Bay Seasoning. Set aside
Sauté the onion until soft
Stir in tomatoes and saute for 2 minutes with oregano and herbes de provence
Add rice and garlic, stir to coat the grains
Add fish stock, wine, and saffron
Season with S&P to taste
Gently stir in the mixed seafood
Cover and cook on simmer for 30 minutes or until rice mix is relatively moist
Add peas and stir to mix
Remove from heat and let stand covered for 5 minutes
