World Famous Recipes

Quick Seafood Paella Recipes
Ingredients:

        1. 1 lb bag of mixed frozen sea food (from Thailand?) defrosted.
        2. Half pound bag of small peeled shrimp defrosted.
        3. Medium onion peeled and finely chopped.
        4. 2 stalks of Celery diced
        5. Small bunch of scallions or cloves sliced.
        6. 2 medium cloves of garlic peeled and minced.
        7. Tablespoon of dried red pepper flakes  (more or less for
taste– I use fresh roasted and flaked hot chilies from a New Mexico
farmer’s market. They add sweet flavor as much as they do heat.).
        8. 1/4 cup of extra virgin olive oil
        9. 8 ounce package of “yellow rice”, flavored with saffron.
(Vigo is a good brand).
       10. 1 teaspoon salt (or to taste)
       11.  10 ounce package of green peas., slightly thawed.
       12. 6 ounce package of frozen artichoke hearts, defrosted.
(optional)
       13.  Jar of sliced pimentos.
       14. 1/2 cup of chopped parsley.
       15. 2 1/2 cups of water boiling.

     Defrost fish over night in the refrigerator.  Keep peas slightly
frozen until ready to use.
     Use the largest skillet with a cover you have, or a clean wok with
a cover or best of all a paella pan.
     Heat the oil in the pan until almost smoking.
     Add the celery and onions, cook over medium heat until they
soften. Add scallions and cook a minute more.
     Add the garlic and the pepper flakes. Cook until you can smell the
spices strongly (about one minute more).  Do not let the garlic or
pepper burn.
     Add the rice and any spices in the package and the salt. Cook over
medium high heat until it boils. Stir once. Reduce heat to very low,
cover tightly and let cook undisturbed for 15 minutes. (use timer)
     Add the defrosted sea food and shrimp and any liquids in the
package and the peas and optional artichokes. Stir only enough to mix
the sea food through the rice. Raise heat slightly
     Cover tightly and let cook 5 minutes.  Do not let the sea food
over cook.
     Place slices of pimento and parsley on top as garnish.
     Serve hot, ideally lifting lid at table  to release the aromatic
steam.