SEAFOOD PAELLA
Steps:
- Use kitchen shears to cut through scampi shell on the leg side (the shell stays on). If using shrimp, shell and reserve shells. Combine shrimp shells (if using), saffron, stock and paprika and simmer gently for 10 minutes. Discard any shell and reserve. Heat oil in paella pan or large skillet. Add chorizo and sauté for one minute. Add onion and sauté for two minutes or until softened. Add garlic and cook another minute. Add scampi or shrimp and sauté for two minutes or until partly cooked. Remove scampi or shrimp from skillet. Add squid and sauté in oil for two minutes or until white. Add tomatoes and sauté one minute or until just limp. Stir in rice, then pour in flavoured stock and bring to boil. Turn heat down to a simmer and cook for 15 minutes or until rice is nearly cooked through. Stir occasionally. Add in clams and mussels, cover pan and cook five minutes or until shells begin to open. Add scampi or shrimp and peas and cook another five minutes or until seafood is cooked through. Taste for seasoning. Sprinkle with parsley and green onions.
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