My Mom’s paella recipe is from her years of living in San Francisco and uses local seafood. She has modified the recipe a bit after moving to the gold country and it’s quite delicious, and easy!
REC: mOm’s Paella Love
6 T Olive oil
1 medium onion, chopped
2 red/green/yellow bell peppers, chopped
5 cloves garlic, chopped
2 medium tomatoes, chopped
2 1/2 c. rice, Arborio or Carnaroli are good
1 c. dry white wine
5 c. chicken broth
1/4 tsp. saffron threads
1 chorizo sausage, cooked, cut into chunks
4 links smoked salmon sausage, cut into 1″ pieces (or substitute a fresh salmon steak or fillet, cut into 1″ pieces and 1/4 lb hot smoked salmon, flakes into large chunks)
1 large chicken thigh, skinned, boned, cut into 1″ pieces
1 # Prawns, cleaned and peeled
1 c. frozen peas
1/4 c. flat leaf parsley
(1 1/4 # cooked lobster, cut into chunks)
(1 1/2 doz mussels, scrubbed well, beards removed)
(1 dozen clams, well scrubbed)
(1/2 # sea scallops)
Salt & pepper
Heat olive oil in a large skillet or paella pan, sauté onions and garlic until tender. Add peppers and sauté ~5 minutes. Mix in tomatoes and cook 10 minutes. Meanwhile, sprinkle saffron into chicken broth. Add rice to skillet and cook, stirring, for 5 minutes. Add wine, broth and bay leaf, salt and pepper, stir well, simmer on medium low heat for 5 minutes.
Stir in seafood, (except smoked salmon, if using) sausages and chicken. Stir occasionally and cook until the liquid is absorbed and seafood and meats are cooked through (and clams and mussels are open). Approximate rice cooking time is 15-20 min from the point where the broth is added to the rice mixture.
5 minutes before this, add peas (and smoked salmon), gently fold in (to avoid breaking up the salmon).
Before serving, sprinkle on chopped parsley, smoked paprika, decorate with lemon wedges.