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Paella de Marisco Print Email


(Authentic Valencian Shellfish Paella)

1/4 cup extra-virgin olive oil
6 jumbo shrimp, unpeeled
12 medium shrimp, unpeeled
3 medium tomatoes, seeded and grated
3 cloves garlic, peeled and minced
1 large pinch saffron threads
1 Tbsp. sweet paprika
1/2 pound fresh or frozen Italian green beans
1 cup dried white beans
3 cups Spanish Paella rice or arborio rice
12 mussels, scrubbed and de-bearded

Heat oil in your largest skillet (12 inch plus) over medium heat (use 2 burners if necessary. Add all shrimp, saute for 5 minutes, then remove and set aside. Reduce heat to low, add tomatoes and garlic to oil in pan, and cook for 3-5 minutes.

Toast saffron in a small skillet over medium heat for 1 minute; crumble into 12 cups of water with paprika, then pour into pan. Add all beans, salt to taste and simmer until reduced by half (about 45 minutes).

Stir rice into pan, then add mussels and press down to submerge into liquid as much as possible. Increase heat to medium-high and cook, without stirring until rice begins to swell, about 10 minutes.

Place shrimp on top of rice, reduce heat to low, and cook for 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature. Serves 6
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