Easy Seafood and Vegetable Paella
Seafood and Vegetable Paella is a fancy meal that is easy to make at home. It is a delicious comforting meal that will fill bellies on a cold winter day.
- 2 cups white rice
- 2 cups chopped leeks (1 small leek), chopped and rinsed
- 2 cups chicken or fish stock (I used sodium free chicken stock)
- 3-5 cups water (see note below)*
- 1 teaspoon Turmeric
- 0.5 teaspoon hot pepper flakes (or to taste)
- 1 tablespoon salt (or less to taste)
- zest of lemon
- juice of lemon
- 3 tablespoons chopped parsley, stems removed (plus more for garnish)
- 1 red bell pepper, sliced into rings
- 1 lb asparagus, end removed and chopped into 1 inch pieces
- 1 cup peas (fresh or frozen)
- 1-1.5 lb seafood mix, frozen or thawed (see note below)**
- 1 tablespoon olive oil ((divided))
- Heat the olive oil in a large heavy-bottom pot, and add the diced leeks. Saute for 2 minutes, then add the rice, chicken/fish stock, and 3 cups of water.
- Add the hot pepper flakes, lemon zest, lemon juice, and turmeric. Add 1/2 tablespoon salt and stir well.
- Bring to a boil, then simmer on low heat for about 15 minutes, or until the rice is almost done. If you want to cover the pot with a tight fitting lid, then the 3 cups of water you added should be just right. If you want to leave your paella open without a lid, then keep an eye on it and add more water as needed. I added water anytime that the water level starting going below the rice in the pot. I ended up using a total of 5 cups of water + 2 cups chicken stock and it ended up being the perfect consistency. After 15 minutes of cooking there was just a bit sauce remaining, and it would get cooked down in the next three steps.
- Carefully taste the paella broth and see if you need more salt (don't burn your mouth!). If you need more salt, gradually add more (up to a tablespoon total) until it is to your liking.
- After the rice has been cooking for 15 minutes (when it is just about done), add the vegetables - bell peppers, asparagus, and peas. Stir them into the paella and cook for 3 minutes. At this point, look at how much broth you have and turn up the heat if you have too much Unless you want your paella to be a bit soupy (nothing wrong with that!) you want the extra broth to evaporate in the last few minutes of cooking.
- Stir in the seafood mix, making sure to cover all the seafood in the saucy paella completely. If your seafood is thawed, continue to cook for about 3 minutes, or until it is fully cooked. If your seafood is frozen, cook for about 5 minutes, or until everything is fully cooked. Remove from heat and garnish with fresh chopped parsley to serve.