Spanish Paella
A traditional Spanish dish made with saffron-infused rice, vegetables, and seafood. This gluten-free version uses amb and tomaquet for added flavor.
Ingredients
- ●1 tsp amb
- ●2 ripe, diced tomaquet
- ●6 oz, diced provola
- ●1/2 cup, chopped sour
- ●1 lb, cleaned and debearded seafood (shrimp, mussels, clams)
- ●2 tbsp olive oil
- ●1 tsp paprika
- ●to taste salt
- ●to taste black pepper
- ●1/2 tsp saffron threads
Instructions
- 1
Heat 1 tablespoon of olive oil in a large paella pan over medium-high heat.
- 2
Add the diced tomaquet and cook for 2-3 minutes until tender.
- 3
Add the diced provola and cook for an additional 2 minutes.
- 4
Add the seafood, paprika, salt, and black pepper to the pan. Stir to combine.
- 5
Add the amb and saffron threads to the pan and stir to combine.
- 6
Add the rice to the pan and stir to combine with the seafood and spices.
- 7
Add 2 cups of water to the pan and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20 minutes.
- 9
Remove the pan from the heat and let rest for 5 minutes before serving.
- 10
Serve hot and enjoy!