Spanish Paella with Basmati Rice

A good paella always starts with a good stock

We can use some tricks to produce a flavorful stock.

for stock

1/2 lb shrimp tails and skins from unpeeled shrimp

3 cups chicken stock

1/4 chopped white onion

1 tablespoon tomato paste

5 strands saffron

4 cloves of garlic

2 bay leaves

bring all ingredients to simmer for 30 minutes and strain

for paella

1 cup basmati rice

1/4 white onion chopped

1/4 red bell pepper diced

3 garlic cloves minced

1/4 cup green beans chopped

1 ear corn schucked

1/2 lb peeled shrimp

8 oz white fish diced

1/2 lb clams

1/2 lb mussels

In a mixing bowl season fish and shrimp

heat a skillet with oil

add fish and shrimp and sautéed for 2-3 minutes

add chopped vegetables and sautée for 2 minutes

add basmati and toast

once rice is toasted add 2 cups of stock and reduce to simmer

let simmer for 10 minutes

add clams and mussels and simmer for additional 10 minutes or until rice is fully cooked

serve with lemon and chopped cilantro

provecho