Paella

Paella is such a versatile dish and can be made to anybody's tastes.  This dish served four with leftovers and followed a table of tapas.

A family-style meal

Sparks lively conversation

Colorful; Hearty.

• 2 Tbsp olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 lemon, cut in wedges
• 6 oz medium button or cremini mushrooms, quartered
• 2 cups organic vegetable broth
• 1/8 tsp saffron threads
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1 1/2 cups brown rice
• 4 fresh plum tomatoes, seeds removed and diced
• 1 small zucchini, cut into 1/2 inch cubes
• 1 can, or 6 thawed (from frozen) artichoke hearts, quartered
• 8 sea scallops
• 8 black mussels
• 8 shrimp

1. Steam the rice according to directions.  Set aside.
2. Add oil to a large saute pan over medium heat.  Add onion, garlic and mushrooms and saute until onion is soft and mushrooms have given up most of their liquid, stirring often, 5 - 7 minutes.  Remove from heat and set aside.
3. In a large saucepan or Dutch oven, bring the broth to a simmer over medium-high heat.  Stir in saffron, paprika, cayenne, and bay leaf.  Stir in onion mixture, rice, tomatoes, zucchini, and artichoke hearts.  Return to a simmer, cover, reduce heat, and cook until rice has absorbed liquid, about 10 minutes.
4. Meanwhile, steam the mussels and the shrimp while pan-searing the scallops.
5. Add the scallops and shrimp to the rice mixture, cover and let sit 5 minutes.
6. Remove from heat and discard bay leaf.  Gently fluff with a fork to combine.
7. Serve topped with mussels and lemon wedges.

This dish can be altered by adding sausage or chicken, edamame, or serving it as a vegetarian dish of just vegetables!  Adding a red bell pepper to the onion mixture would also be delicious.  

Recipe adapted from Mariel's Kitchen.