Las Culebrinas’ Paella

2019-07-16
  • Yield : 4 to 8 servings
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 20m
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Ingredients

  • 8 cups water
  • 2 cups white wine
  • 1 1/2 medium onions, diced
  • 2 green bell peppers, seeded and diced
  • 2 tablespoons garlic, minced
  • 1/2 cup tomato paste
  • 1/3 cup canned peeled tomatoes
  • 1/2 teaspoon black pepper
  • 5 bay leaves
  • 1/3 cup salt
  • 1 tablespoon yellow food color
  • 1/4 cup olive oil
  • 2 cups beer
  • 10 ounces medium shrimp
  • 10 ounces medium scallops
  • 10 ounces cubed firm-fleshed fish
  • 10 ounces cleaned squid bodies, cut in large rings
  • 10 ounces boneless chicken breast, cut in strips
  • 1 1/4 cups long grain rice
  • 1 1/4 cups Valencia rice
  • 4 mussels
  • 2 lobster tails, cut in half lengthwise

Method

Step 1

Preheat the oven to 400 degrees F. Combine all the ingredients, except for the mussels and lobster, into a large cooking pot and stir well. Cook on stovetop over high heat for 15 minutes. Add the mussels and lobster, cover, and place in the oven for 35 minutes. Uncover and serve.

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