I posted a roundup of my fave recipes from Cooking Channel‘s Tia Mowry at Home recently. Soon after, I made Tia’s Seafood Paella recipe that was featured on her “It’s All Relative” episode. My first time making this dish. As always, I rigged the recipe to make it my own. Tia gave me all the tools that I needed to be successful.
Seafood Paella Recipe
- 1/4 cup olive oil
- 1-1/2 lbs. large head-on shrimp (peel and devein to make shrimp stock**)
- 2 lbs. of mussels (cleaned and debearded if possible)
- 2 teaspoons of smoked paprika
- 1 teaspoon cumin
- 1/2 cup fresh parsley, chopped
- 4 cloves of garlic, minced
- Seasoned rice packets from 2 boxes of Vigo Paella Valenciana Yellow Rice & Seafood Dinner (Rice has saffron already in it. Tia Mowry’s recipe calls for saffron threads, but they are pricey.)
- Kosher salt
- Ground black pepper
- Bay leaf
- 14.8 oz can diced tomatoes
- 3 roasted red peppers, diced
- 1 yellow onion, diced
- 2 cups pre-made shrimp stock** or substitute warm water
- 1 cup frozen sweet peas, thawed
- Lemon wedges for garnish (optional)
- Optional: additional seafood of your choice (clams, lobster tails, scallops etc.)
**Shrimp stock preparation:
As you peel and devein large head-on shrimp, place the heads and shells in a pot. Fill the pot with enough water to cover shells and bring to a boil over high heat. Then simmer for 1 hour. Remove from the heat and strain the liquid into a container, discarding everything else. Set aside liquid which is now your shrimp stock for later.
Preheat the oven to 400 degrees F.
Toss the peeled and deveined shrimp with 1 teaspoon of the smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Set aside.
Dice and chop your vegetables and herbs.
Heat the olive oil in a cast iron skillet or Dutch oven pot over medium-high heat on the stove. When sizzling hot, add the diced roasted peppers, onion, parsley, and bay leaf. Sauté until the onions are translucent for about 6 to 8 minutes. Add the garlic, cumin, and 1 teaspoon smoked paprika. Sauté for about 30 seconds. Add the seasoned rice packets from the Vigo Seafood Dinner boxes and toast until slightly browned for about 3 minutes.
Pour in prepared shrimp stock or 2 cups of warm water. Stir until rice fully absorbs liquid. Pour in the can of diced tomatoes and 1/2 teaspoon pepper. Stir and make sure rice doesn’t stick to bottom of pot. Simmer for about 5 minutes. Add the mussels, shrimp, and your optional choice of any other seafood. Cover pot and place in the oven for 25 to 30 minutes. The mussels should open in the oven during this process.
Carefully place the pot back on the stovetop over medium-high heat. Add the thawed peas. Cook until the rice forms a crust and peas soften for about 5 minutes. Garnish with lemon wedges and serve.
- Dice your vegetables by hand instead of with a food processor because it produces a lot of moisture and will inhibit the rice from forming a crust.
- If you substitute a pre-packaged container of stock, beware of salt content due to the spices already in the Vigo packages.
- The Vigo Seafood Dinner boxes include small containers of seafood that you can use or reserve for another dish.
- Cleaning and de-bearding your mussels is easy to do. Mussels have a thread that they produce to help them attach to rocks. Simply rinse the mussel shells under cold water and gently pull the thread out that resembles brown seaweed.
See ya later,
Have you ever eaten Seafood Paella? Made it yourself?
Which seafood would you add to this dish?