Grand Central Oyster Bar Brooklyn’S Seafood Paella Recipe

• t tbsp olive oil
• t onion, finely chopped
• t red and 1 yellow pepper, deseeded and sliced
• t garlic cloves, sliced
• t cups paella rice
• t 1/2 Cups hot vegetable stock (we used Kallo very low salt stock)
• tinch saffron
• t pint of Grand Central Oyster Bar New England Clam Chowder
• t cup of Seafood Mix (I.E. Baby Shrimp, Calamari, Shucked Oysters)
• tuice 1/2 small lemon
• tmall handful flat-leaf parsley, roughly chopped

1. 1.teat the oil in a large saucepan and soften the onion for 6-7 mins. Add the pepper and garlic, cook for 2 mins more, then stir in the paella rice and cook for 1 min, stirring to coat.
2. 2.tour in the stock, add the saffron and bring to the boil. Cook, uncovered, at a gentle bubble, for 20 mins, stirring occasionally until the rice is tender.
3. 3.ttir in the seafood and lemon juice and cook for 2 mins or until piping hot and completely cooked through. Serve in warm bowls scattered with the parsley.

olive oil, onion, red, garlic, paella rice, vegetable stock, saffron, oyster, mix, lemon, handful

Taken from www.epicurious.com/recipes/member/views/grand-central-oyster-bar-brooklyn-s-seafood-paella-recipe-52784841 (may not work)