Tres Amigos (three friends) created this recipe for seafood paella after studying abroad in Spain. Because tastes vary and the writer of this recipe uses a dash and a pinch here and there in cooking, there are no specific measurements included in the directions.
Ingredients:
- Clams
- Mussels
- Shrimp
- Calamari
- Scallops
- Olive oil
- 3 cloves garlic
- 1 bay leaf
- 1 small onion
- 2 green peppers
- 2 tomatoes
- Rice
- Saffron (Goya sells it in packets)
- Peppercorn
- Paprika
- Salt
- Peas
- 1 quart chicken stock
Directions:
1. Steam clams and mussels, remove and discard 1/2 shell, strain liquid.
2. Steam shrimp and strain liquid.
3. Toast 2 cloves garlic and bay leaf in oil. Remove and set aside.
4. Brown squid and scallops in oil and remove.
5. Add minced onion and peppers to oil.
6. Add tomatoes, squid and scallops.
7. Add more olive oil.
8. Add stock.
9. Crush and blend fried garlic, bay leaf, saffron, peppercorns, paprika, 1 clove raw garlic and a pinch of salt.
10. Dilute spices in liquid from pan and add spices to pan.
11. Turn down heat.
12. Add seafood.
13. Cook down, constantly stirring to keep rice from sticking.
About Tres Amigos
Tres Amigos are three friends who met while studying abroad in Seville, Spain. A signature dish of the Iberian Peninsula, paella comes in a variety of styles including seafood and meat. Often made with chicken and chorizo, the dish is one of Spain’s most celebrated meals. For additional paella recipes, visit The Food Network and All Recipes.
*Please note, the photo pictured with this recipe is a stock photo of paella and is not of Tres Amigos paella as made in this recipe.
