Thursday, May 24, 2012

Simple Seafood & Veggie Paella Recipe!

Here's my recipe for a quick and simple seafood and veggie paella!  It's an easy "one-pot" meal that is full of flavor with little cleaning necessary.  The ingredients can be found at any major grocery store or farmers market.  You may even have them in your cabinet. Enjoy.

1tsp of Hungarian paprika (or smoked paprika)
1 tsp of ground coriander
2 tsp of tumeric
1 tsp of chili powder
2 tsp of cumin
2 tsp of coarse sea salt
2 tsp of dried oregano 
2tsp of Tabasco style pepper sauce (optional)
*above ingredients can be substituted with 2-3 tsp of Spanish-style seasoning mix from the store. 

2 garlic cloves (crushed, chopped, or minced)
1 cup of uncooked Jasmine rice
1/2 medium green pepper, coarsely chopped
1/2 large white onion, coarsely chopped
1 3/4 cups of water for cooking
3-5 tbsp of olive oil (less if adding any form of meat or fatty poultry)

Seafood & Veggies
12 oz Marinated Salmon (filet) (use your favorite marinade 1 hour before cooking, or overnight)
1 lb of Frozen Medium Shrimp (Thawed, Cooked, peeled and deveined )
1 zucchini, sliced thin
2 medium tomatoes coarsely chopped (substitution: 14oz can of diced tomatoes, drained)
1 cup of store bought shredded carrots
1/2 cup of green peas (cooked or canned)


Heat 3-4 tbsp (less if adding any form of meat or fatty poultry) of olive oil in a large skillet.  Test with one drop of water from finger tips, if the water makes the oil splat or pop, add drained marinated salmon and sear (almost fry the outsides until slightly browned.  Use spatula to break seared salmon into large chunks.  Add drained shrimp, to the pan with the salmon, tossing it around until lightly cooked.  Add seasonings and tomatoes.  Toss all ingredients together and cover for 1-2 minutes until the tomatoes begin to juice slightly. Uncover skillet and add water, bringing it to a boil add rice and stir for 1 minute, bringing it to a boil.  Toss in zucchini, peas and carrots, quickly.  Reduce to a simmer, cover tightly and cook for 12-14 minutes.  Turn off, DO NOT UNCOVER, allowing paella to stand for 5-10 minutes.  Serve hot with fresh squeezed lime or chopped cilantro. Braggggggg!

For any questions or suggestions, please feel free to post below.  -Jennifer

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