Paella ala Delaney
Suzanne
None needed
ingredients
- 1 bag of family size Vigio yellow rice, seasoned with saffron
- 1/2 lb mussels, fresh
- 1 lb bay scallops, fresh
- 1/2 lb deveined, peeled gulf shrimp, fresh or frozen
- 3 chicken breasts
- 1 large red bell pepper
- 1 large orange bell pepper
- 1 large yellow bell pepper
- 3 red tomatoes
- 1 cup frozen peas
- salt and pepper to taste
- 1 packet Sazon seasoning with saffron (international aisle)
- 4 tablespoons garlic
- 8 tablespoons Extra Virgin Olive Oil
- 4 lemons (garnish)
directions
- 1
Thaw shrimp.
- 2
Pat scallops dry.
- 3
Soak mussels in corn meal (about 10 minutes).
- 4
Slice chicken into strips.
- 5
Season chicken, shrimp, and scallops with saffron seasoning, salt, and pepper.
- 6
Clean and slice peppers into strips.
- 7
Cut tomatoes into wedges
- 8
Thaw frozen peas.
- 9
Cook rice as instructed or with rice cooker (takes approximately 30-40 minutes.
- 10
Saute scallops for 4 minutes in separate pan. Saute shrimp for 4 minutes in separate pan.
- 11
Saute chicken for 10 minutes in separate pan.
- 12
Put all meat off to side.
- 13
*Note meat will not need to be fully cooked at this point.
- 14
Preheat largest saute pan or paella pan.
- 15
Add 4 tablespoons olive oil and garlic. Cook until browned.
- 16
Add peppers and tomatoes to pan. Cook until soft.
- 17
Add all meats, including mussels, 4 tablespoons olive oil, rice, and peas to pan.
- 18
Cover with foil and cook for 5-7 minutes.
- 19
Serve hot
notes
Garnish with lemon wedges.
Source: Suzanne
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