Seafood Paella

Serves: 8


  • 5 cups vegetable broth
  • ¼ tsp. Nirmala’s Kitchen Saffron
  • 3 Tbsp. olive oil
  • 1 lb. monkfish or other firm white fish fillets, cut into 1-inch pieces
  • 16 peeled and deveined jumbo shrimp (about 1 pound)
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes
  • 2 Tbsp. Nirmala’s Kitchen South African Peri- Peri
  • 3 garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup frozen green peas
  • 16 little neck clams
  • 1 (7 oz.) jar sliced pimento, drained
  • 2 Tbsp. fresh lemon juice


  1. Combine broth with saffron in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
  2. Heat oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp; saute 1 minute. (The seafood mixture will not be cooked through.)
    Remove seafood mixture from pan, and keep warm.
  3. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, Peri-Peri and garlic; cook 5 minutes. Add rice and cook 1 minute, stirring constantly. Stir in broth and peas with pinch of salt. Bring to a low boil and cook 10 minutes, stirring frequently.
  4. Add clams to pan, nestling them into the rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir the seafood mixture into the rice mixture. Arrange pimento slices on top of rice mixture; cook 5 minutes. Sprinkle with lemon juice. Remove from heat; cover with a towel and let stand 10 minutes before serving.

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