Seafood Paella

seafood paella
Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6

A classic dish, paella is infused with tantalizing flavor and aroma. Seafood and sausage combine with rice in a satisfying and hearty dish.

Ingredients

24 mussels, scrubbed
1⁄4 cup olive oil
1 lb. shrimp, peeled, deveined, tails intact
1 onion, chopped
2 garlic cloves, minced
1⁄2 lb. chorizo, sliced
1 1⁄2 cups rice
3 1⁄2 cups hot stock (fish or chicken)
6-8 threads saffron
2 tomatoes, seeded and chopped
Salt, to taste
2 tsp. Spanish paprika
1⁄2 lb. asparagus, cut into
2-in. lengths
6 cooked artichoke hearts, halved
1⁄4 cup roasted red pepper strips
 

Steps

1. Steam mussels until shells open; drain and set aside.

2. Heat oil in a paella pan or wide, large skillet over high heat. Add shrimp; sauté 2 min. until opaque. Remove shrimp and set aside.

3. Add onion and garlic to oil in skillet; sauté 3 min. until golden. Add chorizo and sauté 2 min. more. Stir in rice and coat well with oil; sauté 1 min.

4. Stir saffron threads into stock to dissolve; add stock with tomatoes, salt, and paprika to rice mixture and bring to a boil. Reduce heat; cover and cook 20 min.

5. Add asparagus on top of rice; cover and cook 5 min. Arrange mussels, shrimp, artichoke hearts, and roasted red pepper on rice; cover and cook until all ingredients are heated through, stock is absorbed, and rice is tender. Uncover and let stand 5 min. off the heat before serving.
 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources