Seafood Paella

Ingredients

1 stick MagicMix

2 cups Arborio rice

3 tablespoons olive oil

3 cups chicken stock, low sodium

½ cup fish stock

1 cup onion, chopped

4 cloves garlic, finely chopped or crushed

A few strings of saffron                                                     

½ teaspoon brown sugar

1 ½ teaspoon sea salt 

1 teaspoon paprika

1 cup chorizo, sliced to desired shape and size

10-12 shrimp, small

½ pound Littleneck clams, scrubbed and washed

½ pound mussels, washed

½ cup frozen baby peas, thawed

½ cup red pepper, diced (optional, for color)

2 tablespoons parsley, chopped fresh (for garnish and color)

Directions

1. Prepare the broth first: mix both kinds of broth and start heating in a covered, deep sauce pot. Add MagicMix, saffron, brown sugar and salt to the broth. Bring to a boil, then reduce heat and simmer for another 5-7 minutes. Set aside with lid still on.
2. Heat a flat, shallow, wide pan on low to medium heat. Add olive oil and chopped onion to the pan. Stir and cook for 2 minutes.
3. Add garlic, paprika and rice to the pan mix, sauté and sauté rice for another 2 minutes.
4. Add the prepared broth from step 1. Stir all ingredients.
5. Let the rice simmer and cook in broth for another 10 minutes.
6. Add chorizo, shrimp, clams and mussels to the pan by tucking each piece into the rice bed. Let it all cook in remaining broth. If the broth begins to cook away before the rice is done, don’t add more broth – the rice may become sticky. Instead, retain steam by covering the pan loosely with a lid or aluminum foil.
7. Cook rice, meat and seafood together for 6-8 minutes more. Turn off stove. Stir pepper cubes and peas into the rice and let the paella rest for 10 minutes with the lid on.
8. Sprinkle freshly chopped parsley to garnish and serve.