Paella with shellfish

Ingredients for 4 servings:

• 2 cups La Catedral Paella round-grain rice
• 2 tablespoons Oro del Desierto organic extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 tomato, grated or pureed
• 1 teaspoon Hispaniola paella seasoning
• 4 cups Gallina Blanca seafood broth (or enough to cover the rice)
• Salt to taste
• 8 large shrimp, peeled and deveined
• 8 mussels
• 8 clams, cleaned
• 1/2 cup frozen peas
• Lemon wedges for garnish

Instructions:

Prepare the base for the paella:

1. In a large, shallow paella pan (or frying pan), heat Oro del Desierto organic extra virgin olive oil over medium heat.
2. Add the finely chopped onion and sauté until softened. Then, add the minced garlic and sauté until fragrant.
3. Add the diced red bell pepper and sauté.
4. Add the grated tomato and cook until it thickens into a sauce, about 5-7 minutes. Add salt and Hispaniola paella seasoning, stirring to combine.

Cook the rice:

1. Add the La Catedral Paella round-grain rice and stir for 1-2 minutes to lightly toast the rice in the oil.
2. Pour in the Gallina Blanca seafood broth and stir well. Bring it to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes. Do not stir the rice, as this helps form the crispy bottom (socarrat).

Cook the seafood:

1. Once the rice has almost absorbed the liquid after about 10-15 minutes, add the shrimp, mussels, and clams to the pan.
2. Gently bury the shrimp, mussels, and clams into the rice, making sure they are partially covered with the broth. Cover the pan with a lid or aluminum foil, and continue to cook for another 5-7 minutes.

Let the paella rest:

1. Once the seafood is cooked, remove the pan from the heat and let it rest for 5 minutes. This allows the rice to absorb any remaining liquid, ensuring all the flavors are fully incorporated.

Serve:

1. Finally, gently stir the paella to mix the seafood and rice. Garnish with lemon wedges.