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

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources