Spanish Paella is a traditional recipe of Spain, but there are many variations of the dish. Paella is made with either seafood, chicken or rabbit, and there is even a vegetarian version. The one unchanging, underlying ingredient is rice.

It is important to make the right rice for Paella. Short grained rice that is cooked slowly is the traditional basic for Paella. The other ingredients can be a combination of all.

Spanish Paella Ingredients:

4 cups of rice
8 cups of fish stock
8 large langoustino
8 mussels
1/2 lb. shrimp
8 oz. peas (fresh or frozen)
2 skinned and chopped tomatoes
2 garlic cloves, thinly sliced
3 strands of crumbled saffron, and olive oil for sauteing. (If you want to make it easy on yourself to peel the tomatoes, dip them in boiling water for seconds, then run cold water over them. The skin will come off the tomatoes easily.

Spanish Paella Instructions:

Saute the garlic in olive oil; add tomatoes, peas, shrimp and saffron. Cook until the garlic is just golden but be careful not to burn it. (That can happen quickly, so stir and watch.) Add the rice and the stock and let the dish simmer for 20 minutes or until rice has absorbed liquid and is a moist but not soggy consistency. Quickly poach the seafood ingredients and add to the dish just before serving.

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