Seafood Paella

The paella should look like this picture.

 

Mine turned out like this, but it tasted really good.

                  

1 1/2 pound of seafood mix, scallop,shrimp and squid (or any kind of seafood)                   

Salt and pepper to taste

1 onion, chopped                                     

2 cups rice

1 pinch saffron

3 1/2 cups liquid (chicken, lobster or vegetable stock; water; wine, etc., or a combination)                                      

1/2 pound vegetables, like olives, tomatoes, snow peas, mushrooms

 

 

Put 3 tablespoons olive oil in a 12-inch skillet over medium-high heat.  Add one chopped onion  and cook until soft and sprinkle with salt and pepper.

 

Add 2 cups rice and a pinch of saffron and cook, stirring, until shiny. Add 3 1/2 cups of your liquid of choice, heated, and stir until just combined, then stir in seafood (or lay it on top of the rice).

 

Cook over medium-high heat, undisturbed. If the pan is too big for your burner, move it around a little; but after that initial stirring, leave it alone. When the mixture starts to dry, begin tasting the rice; if the liquid amount seems O.K., keep going. If the rice seems quite tough, add another 1/2 cup or so of liquid. And if you can smell the bottom starting to burn, lower the heat a bit. About halfway through the cooking (about 10 minutes), add any vegetables, adjust seasonings and stir gently, just once.The rice is done when tender and still a bit moist.