Seafood Paella

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes

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INGREDIENTS

1 pack thawed PanaPesca Seafood Mix or PanaPesca Paella Mix Thaw in refrigerator overnight or in tap water for about an hour before cooking

1 tbsp olive oil

1/3 cup diced onion

2 tbsp garlic minced

1 cup diced tomatoes

1 cup short grain Spanish rice

1 1/2 cup vegetable stock, or other stock of your choice

4 oz sliced cooked spicy sausage or chorizo (about 3/4 cup)

1/4 cup green peas (if desired)

Pinch saffron strands

Ground black pepper

PREPARATION

Heat the olive oil in a wide bottom pan that can be covered.

Add the onions, season with black pepper and sauté for 1 minute.

Add the garlic and sauté for 30 seconds.

Add the rice and coat in the oil from the sauté.

Add the stock, sausage, tomatoes and the saffron.

Bring to a simmer, stir and cover then cook for 20-30 minutes.

When most or all of the stock is absorbed add the Paella Mix pack scattered on the top of the rice (it is good to cut the squid tentacles into a few pieces for final presentation then cook) also add the peas at this point if they are part of your ingredients.

Cover and cook on low for 5-10 minutes to steam the seafood.

Portion and serve with lemon wedges if desired.