Paella · Spain
Modern Valencian Paella with Seafood
A contemporary take on Valencian paella with seafood elements
40 minutes4 servings
Ingredients
Method
- Heat olive oil in a large pan
- Sauté onion and garlic until fragrant
- Add tomatoes and cook until softened
- Stir in rice and toast briefly
- Pour in seafood stock and bring to a boil
- Arrange shrimp and mussels on top
- Cover and simmer for 15-20 minutes
- Stir in frozen peas and artichokes
- Let rest for 5 minutes before serving
- Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.
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