Recipe for PAELLA - Martinsville Bulletin

PAELLA
Entrees
Contributed by: Lisa Fultz
Ingredients: Olive oil 1 red onion, chopped 2 TBS flat-leaf parsley, chopped 4 cloves garlic, chopped, divided 1 cup canned pureed tomatoes 2 tsp. paprika 12 fresh mussels, scrubbed 16 large shrimp, peeled and deveined 1 red pepper, diced 1 green pepper, diced 11â�„2 cup rice 3 cups fish or chicken stock pinch saffron threads 11â�„2 tsp. sea salt 1â�„2 tsp. black pepper
Heat 2 tsp. olive oil in a large skillet and sautÃ© onion, parsley and 3 cloves garlic for 8 minutes, stirring occasionally. Add tomato puree and 2 tsp. paprika and cook until liquid from tomato has evaporated. Transfer into a small bowl and wipe pan clean. Steam mussels in 1â�„2 cup water over low heat for 5 minutes. Set aside. Heat 1 TBS olive oil. Add rest of garlic and the shrimp and cook for 3 minutes, tossing occasionally. Remove from pan and add pepper. Set aside. Heat 2 TBS olive oil over medium heat and cook diced peppers for 6 minutes. Add tomato mixture to pan along with rice and cook for a minute, stirring to coat grains. Add heated stock, saffron, sea salt and pepper. Stir and bring to a simmer. Cook for 10 minutes uncovered without stirring. Lower heat to a gentle simmer and cook for 15 minutes without stirring. Turn the heat up for a minute so the rice on the bottom toasts. Add shrimp and mussels to rice and cover. Let rest for 5 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)