Drake'S Fish Fennel Pollen Paella
- scallops and additional fish, 2 pounds total
- 1 pound chorizo or other Spanish sausage
- 12 oz arborio or other rice
- carrots
- 2 colorful bell peppers
- one red onion, one sweet onion
- olive oil
- one fennel bulb with stalks
- 4 TB Savory Spice fennel pollen spice blend
- half a bunch fresh cilantro, 1/4 cup packed
- juice from 1 lime
- lime leaves or lemongrass, processed fine
- salt
- generous pinch saffron
- optional, hot pepper
- Soften fennel and onion in olive oil, 10 minutes. Add rice to sautee for a minute, then gradually add clam juice, while adding sausage, vegetables, spice blend, cilantro, lime juice, lemongrass, salt. Adjust seasoning. When rice is tender, add scallops and other fish fish for last 2-5 minutes.
total, chorizo, arborio, carrots, bell peppers, red onion, olive oil, stalks, pollen spice blend, fresh cilantro, lime, lime, salt, generous
Taken from www.epicurious.com/recipes/member/views/drakes-fish-fennel-pollen-paella-52621401 (may not work)