Cook the Issue-Paella - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue-Paella

Paella

Paella

  • Paella

By ICDOCEAN1, member

May 24th, 2010

Paella, seafood paella is there anything better?  Our NC local seafood is the best and paella is wonderful with the freshest, seafood.  For this dish I had scallops, shrimp and clams added vegetables, fresh peas and artichoke hearts.  I always have clam and shrimp stock in the freezer so prepping was easy early in the day and now I have fresh stock for the freezer from today's shrimp shells.  Having prepped everything ahead of time, dinner was easy to get going and on the table.

Loved this dinner!

The flatbread with orange, fennel, and olives was perfect with the paella.


posted in: Gallery
Comments (1)

Pielove writes: That looks beautiful-- I especially love the bottom photo of the little clams swimming in the red broth. The paella-bread combination is a great idea too. Posted: 8:31 pm on May 24th

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