Follow these steps for perfect results
vegetable oil
onions
peeled and chopped
garlic cloves
minced
green bell peppers
seeded and chopped
chicken
cut into 8 pieces
oysters
steamed
crab meat
steamed and cut into bite-sized pieces
lobster meat
steamed and cut into bite-sized pieces
ham
cut into julienne strips
pork
cut into bite-sized pieces
grouper
cut into bite-sized pieces
tomato sauce
sweet red peppers
roasted and cut into julienne strips
paprika
bay leaves
white vinegar
dry white wine
chicken consomme
salt
pepper
short-grain Valencia rice
peas
for garnish
Heat vegetable oil in a large, heavy pot.
Saute chopped onions, minced garlic, and chopped green peppers for 5-7 minutes over medium heat.
Add chicken pieces, oysters or clams, crabmeat, lobster meat, ham, pork, and fish to the pot.
Cook over low heat, stirring until the meat is lightly golden.
Add tomato sauce, roasted peppers, paprika, bay leaves, vinegar, and white wine.
Pour in chicken consomme, season with salt and pepper, then add the rice, stirring lightly.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 35 minutes, until the rice is tender and has absorbed most of the liquid.
Garnish the paella with leftover seafood shells, peas, and roasted red pepper strips in a geometric design.
Expert advice for the best results
Use a high-quality consomme for the best flavor.
Don't stir the rice too much after adding it, or it will become sticky.
Everything you need to know before you start
20 minutes
Can be prepped ahead to the point of adding rice. Then finish the dish when ready to serve.
Serve directly from the paella pan, garnished generously.
Serve with a side salad
Serve with crusty bread
Crisp and refreshing.
A crisp, clean beer will cut through the richness of the paella.
Discover the story behind this recipe
A variation of traditional Spanish paella adapted with local ingredients.
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