Name: Seafood Paella recipe by Lodi - The Garden Restaurant at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 large onion chopped; 3 tablespoons extra virgin olive oil; 4 garlic cloves crushed; 200gm tomatoes peeled and chopped; Sea or rock salt to taste; 1 teaspoon lemon juice; 1 teaspoonsweet paprika; 2 cups Spanish paella rice or risotto rice; 1 sweet red bell pepper chopped; Pinch of saffron threads; 2 cleaned small squid tube sliced; 200 gm any sea fish; 3 cups fish stock; 1/2 cup dry white wine; 8 to 10 shrimp; 8 to 10 mussels

Ingredients Serving: 4

1 large onion chopped
3 tablespoons extra virgin olive oil
4 garlic cloves crushed
200gm tomatoes peeled and chopped
Sea or rock salt to taste
1 teaspoon lemon juice
1 teaspoonsweet paprika
2 cups Spanish paella rice or risotto rice
1 sweet red bell pepper chopped
Pinch of saffron threads
2 cleaned small squid tube sliced
200 gm any sea fish
3 cups fish stock
1/2 cup dry white wine
8 to 10 shrimp
8 to 10 mussels

Instructions

Fry the onion in the oil in a paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add paprika, and saffron, stir well.
Add the squid, mussel, fish and stirring, for a minute.
Add the rice and stir well until all the grains are coated.
Pour stock over the rice, bring to a boil, and add salt to taste . Stir well and cook the over low heat for 10 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top .
Add a little more stock if the rice seems too dry
When rice is cooked, remove from heat and cover with aluminum foil allowing paella to rest 3 to 5 minutes before serving.

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