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
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources