TIMING 30 MIN
- 2 tablespoons olive oil (Goya)
- 8 fish fillets
- 1 medium onion, diced
- 1 green pepper, diced
- 8 cloves garlic, minced
- 3 cups Valenciano Rice
- 5 cups water
- 1 teaspoon salt
3 packets chicken bouillon
2 packets Sazón with Azafran
16 little neck clams, rinsed
- 16 mussels, scrubbed and bearded
1 pound medium shrimp, peeled and deveined
1 pound medium scallops, muscle tab removed
1 (8 ounce) can tiny peas, drained or ½ cup frozen peas
¼ cup Pimientos, diced, for garnish (Goya)
Preheat oven to 400°F. In a paella pan, or large casserole, heat olive oil over medium heat. Cook fish fillets until almost done, remove and keep warm. In the same pan, stir in the onion, green pepper and garlic.
Cook until onions are translucent. Stir in rice and cook for 2 minutes, coating the rice with the oil. Stir in water, salt, bouillon and Sazón.
Cut fish into pieces and return to the pan. Bring to a boil, cover tightly, and place in oven. After 15 minutes, stir in the remaining seafood and peas.
Cover and return to oven for 15 minutes. Remove from oven and check all ingredients for doneness.
Return to oven if needed. When fully cooked, sprinkle the pimientos over the top, cover and let the dish rest for 10 minutes in warm oven.
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