Paella is a traditional dish that was originated in Spain. This dish is served family style to be enjoyed with the ones that you love. Great for parties or intimate family get-togethers; either way, it is a wonderful dish filled with many flavors. This meal is filled with a variety of seafood, peppers, and onions. The wonderful smell of saffron fills the air and draws curiosity into the kitchen. Wow! Everyone’s eyes widen with excitement as they watch me create this colorful and aromatic meal. My version of the paella is much simpler for those who have busy lives. For most of us, having the time to create meals from scratch during the week is nearly impossible. By utilizing a pressure cooker, one can make paella within an hour instead of three hours. I believe that the best ingredients are always those that are natural and fresh. Choosing seafood that was wild-caught instead of farm raised eliminates unnecessary hormones and fillers. Also selecting organic vegetables adds a fresh and healthy taste to the meal. Adding special ingredients, such as love, to your meals makes all the difference, a difference you will taste and they will feel. Creating recipes and delivering irresistible and delicious food, is a way that I show my family and friends how much I love them. Serving meals that everyone can enjoy together is my goal each and every time I cook.
- 2 packages of Virgo yellow rice
- shallots • fresh garlic
- 1 red sweet pepper
- 1 yellow sweet pepper
- 1 cup of cherry tomatoes
- sea salt
- cracked black pepper
- ½ of an orange
- 1 ½ cups of vegetable stock
- sea scallops
- shrimp (cleaned and deveined)
Directions: Create fish stock by boiling water and adding clams and shells from the shrimp. Add 1 ½ cups of vegetable stock to boiling water. Pre-heat the oven at 400 degrees to roast cherry tomatoes, red and yellow sweet peppers. Drizzle olive oil generously over vegetables. Add sea salt and cracked black pepper. Let the vegetables roast for 15 to 20 minutes. Place cleaned scallops and shrimp into bowl, drizzle with olive oil, sea salt, cracked black pepper, and ½ cup of fresh squeezed orange juice. Refrigerate for 20 minutes. Sauté shallots and garlic with olive oil on a low temperature, stir occasionally. Remove roasted peppers and tomatoes from oven and slice into smaller pieces. Add yellow rice packets into pressure cooker. Remove the shrimp shells out of the fish stock. Add shallots, garlic, roasted peppers and tomatoes into pressure cooker. Add fish stock to pressure cooker and stir. Add 1 cup of water into pressure cooker. Add shrimp and scallops into pressure cooker. Stir together. Put the pressure cooker on high for 30 minutes.
Enjoy! Follow Jennifer Betances on Twitter: @Cubanwithatwist