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Paella de Marisco (Shellfish Paella)

Paella de Marisco (Shellfish Paella)


Author: photograph by Luca Vignelli
SERVES 6 This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in. 1/4 cup extra-virgin olive oil

Laptop Battery 6 jumbo shrimp, unpeeled

The shape of this Viking Paella pan ensures your rice will cook in a thin layer, the preferred method for Paella lovers.

Thinkpad 12 medium shrimp, unpeeled

The Viking Paella Pan was designed to help you easily create perfect paella, type meals. Its two large stainless steel handles and attractive finish make it easy to cook, carry and serve. Easy clean up too, because the paella pan from Viking is dishwasher safe.

Microsoft 3 medium tomatoes, seeded and grated (see Great Grating)

Use it for searing, browning and sautéing vegetables and meats as well as making the classic Spanish dish Paella.

Laptop Computers 3 cloves garlic, peeled and minced

Computer memory is the quickest, cheapest, and easiest way to improve the performance of your system. Find RAM memory upgrades for desktops, laptops, servers, and printers all backed by a lifetime warranty and guaranteed compatible with your computer. Shipping is an everyday low price of $1.99! Computer Memory Outlet sells memory compatible with all leading computer manufacturers like Dell, Apple, Compaq, HP, Sony, IBM, Lenovo, and many more.”

Laptop Computer 1 large pinch saffron threads

This wine is made from 80% Grenache Blanc, which is a widely planted varietal on the French and Spanish side of the Pyrenees Mountains. The grape is known to produce heavy, alcoholic wines, which makes this white wine much more like a red wine in nature. Exhibiting fresh fruit flavors and rich, bodied texture, the 2003 Puig Parahy is perfect for southern French fare of poultry and creamy sauces, risotto with seafood or shellfish, and the Spanish dish Paella.

Desktop Computer 1 tbsp. sweet paprika

Notebooks 1/2 lb. fresh or frozen Italian-style broad green beans, cut in 2'' pieces

Lenovo 1 cup dried white beans (such as white lima or butter beans), soaked overnight and drained

Hard Drive Salt

Travelstar 3 cups Spanish paella rice or short-grain Italian rice

Gateway 12 mussels, scrubbed and debearded 1. Heat oil in a 16''–18'' paella pan or large skillet over medium heat. Pan will span two burners; rotate pan occasionally for even cooking. Add all shrimp, sauté for 5 minutes, then remove and set aside. Reduce heat to low, add tomatoes and garlic to oil in pan, and cook for 3–5 minutes. 2. Toast saffron in a small skillet over medium heat for 1 minute; crumble into 12 cups water with paprika, then pour into pan. Add all beans, salt to taste, and simmer until reduced by half, about 45 minutes. 3. Stir rice into pan, then add mussels and press down to submerge in liquid as much as possible. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes. (Discard mussels that do not open.) 4. Place shrimp on top of rice, reduce heat to low, and cook for 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.

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