Paella Pescador


2 oz olive oil

12 oz seafood mix (calamari, shrimp, scallops)

1 tsp of paprika

1 tsp of garlic

Pinch of saffron

2 oz of tomato sauce

24 oz seafood broth

8 oz Spanish rice



Heat up olive oil in pan and saute seafood.

Stir in garlic and paprika.

Stir in tomato sauce.

Add broth and bring to a boil.

Stir in rice and cook for 10 minutes.

Drop heat to medium-low and stir in saffron.  Cook for another 6-8 minutes.

Cover and let rest for 5-10 minutes before serving.

Garnish: 8 mussels, 6 clams, 4 lemon wedges

Optional: Seasonal vegetables