The trick to this recipe? Use good quality Seafood, and do not skip the saffron (I did once when I thought I had some and I didnt) I recommend Argentine Shrimp, good quality crab (Buy a few crab legs when they go on sale and de meat them yourself) This recipe does have alot of steps, but Paella is not meant to be easy. A friend was tellming me that they got their high quality fish from Alaskan Harvest Seafood They were really happy with the quality of the fish and price, I’d recommend them. To make the recipe easier, use frozen corn and already cooked frozen brown rice.
1 cup onions
2 cloves garlic
2 cups shrimp
2 cups crab meat
any other fish you prefer to throw in
2 can’s muir glen fire roasted tomatoes
1 chorizo sausage (Spanish chorizo preferred)
1/2 cup water
1 1/2 cups vermouth
4 saffron threads
4 ears corn on the cob, grilled
1 cup peas
1 cup brown rice or orzo
1/2 cup chicken stock
1 cup sour cream
1 tsp smoked paprika
2 saffron threads
juice of 1 lime
4 sprigs cilantro, chopped
Cook the onion in the coconut oil, saute until brown five minutes, add the minced garlic. Cook the chorizo in the broiler, when cool chop up the chorizo. Add the seafood to the onions.
In a separate pan heat the seafood shells, if any or left over stock from the seafood. Add 1/2 cup water and the vermouth to this. Cook ten minutes, strain, reserve liquid. Return to stove top, add saffron. In the first pan, add 1 cup vermouth, chicken broth, tomatoes, rice, corn and peas to the onion mixture. Cook 25 minutes (15 if using pre cooked rice) Add the saffron broth.
In a bowl mix all ingredients for the crema. Soup is done, and a scoop of crema goes on top.