Betsy’s No Garlic Spanish Seafood Paella

By Betsy Vail 03/05/16

Ingredients:
Seafood Preparation:

• 2½ lbs. seafood (mussels, clams, shrimp, calamari, scallops)
• ¼ c butter
• ¾ c Moscato wine

Rice Preparation:

• 2 Tbs olive oil
• ¼ c butter
• 2 c onion, diced
• 2 c bell peppers, diced (different colors)
• 3 c rice
• 6 c chicken broth (add water if needed to tenderize the rice)
• 3 tomatoes, diced
• ½ c Moscato wine
• 3 Tbs lemon juice
• 3 Tbs sugar
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp onion powder
• 2 tsp smoky paprika
• 1 tsp salt (to taste)
• pepper to taste
• pinch of saffron
• lemon wedges (garnish)
• cilantro (garnish)

Directions:

1. In a large frying pan on medium heat, sauté the seafood in the butter and wine. Be sure not to overcook the seafood. Once cooked, set aside.
2. In a large sauté pan (paella pan, or pot) on medium heat, sauté the onions and peppers in olive oil and butter until the onions are translucent. 
3. Add the rice and stir frequently until the rice begins to brown. 
4. Stir in the broth, tomatoes, wine, lemon juice, sugar, chili powder, cumin, onion powder, paprika, salt, pepper, and saffron. 
5. Cover and allow to simmer on medium-low for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
6. Stir in the seafood mix.
7. Taste the rice for doneness, and add more water if needed. Adjust spices to taste.

Creative Considerations:

• Add cooked chicken (rotisserie chicken)
• For a more “ocean” flavor, replace an equal part of chicken broth with the juice from the seafood sauté.

Yum