Paella, paella!

Finally… a cool down in the weather! With the cool rain falling, I thought some comforting food would be fitting. Tonight, it was paella that graced the table!Paella is a rice dish, originally from Spain, where it is traditionally eaten on Sundays. The name paella is the word for “frying pan” in Catalan/Valencian. This dish is usually garnished with various vegetables and meat or seafood. The three main ingredients are rice, saffron and olive oil.Here’s my recipe for a home-style seafood paella, although a traditional dish would have been made in a more authentic paella pan:

1 tbsp. olive oil
4 cloves garlic, minced
1 large finely chopped onion
1 1/2 cups uncooked short grain white rice
1 1/2 cups seafood stock
1 cup dry white wine
2 tbsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. saffron
1 large tomato, diced
1/2 cup finely chopped parsley
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
jar(8 oz) roasted red peppers drained, thinly sliced, divided
1 lb seafood mix w/scallops, shrimp, crab, calamari, mussels
1/2 cup frozen peas

Heat large shallow pan over medium-low heat until hot.
Add bacon and allow it to crisp.
Add garlic and cook just until garlic sizzles.
Add onions and rice, cook and stir 10 minutes or until onions are soft.
Stir in clam juice, wine, lemon juice, and paprika; mix well.
Combine saffron and boiling water in small bowl; stir until saffron is dissolved.
Stir into onion mixture.
Stir in tomatoes, parsley, and half the bell peppers.
Bring to a boil, then turn down to low heat.
Stir in seafood mix and peas.
Cook until rice is al dente.