Chef’s Paella Recipe

INGREDIENTS

• Two cups shrimp
• Two cups rice
• Three pcs Blue crabs, cleaned
• One cup fish fillet
• One medium onion, sliced
• One can green peas
• One tsp saffron flower
• One tsp annatto powder
• One tbsp tomato paste
• 1/2 cup canned tomato
• Four cloves garlic, minced
• 1/2 red bell pepper, sliced
• 1/2 cup stocks from shrimp heads
• Two cups water
• Cooking oil
• Salt and pepper to taste

Optional:

• Roasted chicken
• Fresh Lemons, sliced (garnish)
• Boiled eggs, sliced (garnish)

HOW TO MAKE

1. In a large wok, pour some oil over medium heat. Sauté garlic, and onion until soft.
2. Add annatto powder and combine well, then toss in tomatoes and continue stirring for a few minutes.
3. Add tomato paste and shrimp stock and let it boil. Add clams, crabs, mussels, shrimp and fish, season with salt and pepper.
4. Place cover and cook for 5-7 minutes more or until seafoods are cooked through.
5. Remove seafoods from the wok and transfer to a plate. Set aside.
6. With the sauce left in the wok, add water, rice and saffron to the sauce. Mix, cover and cook until rice becomes tender, add more stock if needed to cook the rice.
7. Mix in green peas, green bell pepper and cook for additional 3-5 minutes. Turn off heat. Place back the seafood in the wok and arrange it on top of the rice. Garnish with slices of fresh lemons. Add roasted chicken and slices of boiled eggs on the side if you like.
8. Enjoy