- 1/2 cup Spanish extra-virgin olive oil
- 1 large Spanish onion, chopped into eighths
- 1 large green pepper, chopped into eighths
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1 pound boneless chicken breast
- 3/4 pound boneless pork loin
- 1/2 pound squid, tentacles and tubes
- 12 scallops, 10- 20 count
- 3/4 pound shrimp, 36-40 count
- 8 mussels
- 8 littleneck clams
- 2 cups long-grain rice
- 4 cups chicken stock
- 1/2 teaspoon saffron
- Columbia Seasoning
- 1 whole bay leaf
- FOR GARNISH:
- 1/4 cup dry white wine
- 1/2 cup small peas, cooked
- 2 roasted red peppers, cut into strips
- 4 white asparagus tips
- Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron. Allow saffron to dissolve; keep warm until use. Cut the squid into 3/4 inch-wide tubes. Cut the chicken and pork into approximately 1 inch pieces.
- In a large Paella pan or large ovenproof casserole, heat ½ cup olive oil on the stove and sauté onion, green pepper, tomatoes, and garlic until onion is transparent. Add pork and chicken to the pan, season with 2 tablespoons of Columbia Seasoning, and cook until meat is lightly browned on all sides. Add all of the seafood and sauté for 1 minute. Add chicken stock, bay leaf and rice; stir well. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.
To plate:Sprinkle with wine and garnish with peas, roasted red peppers, and asparagus tips. Serve out of pan.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Recipe courtesy of The Columbia Restaurant/Ybor City, Tampa, Florida