Cindy Pradoのインスタグラム(cindyprado) - 3月25日 03時52分

INGREDIENTS
- Short Grain Rice (I used 1 1/2 cups rice for serving of two) - Roasted Red Peppers and Regular Red Peppers
- Onion
- Green Onion
- Garlic
- Sazon Goya con Azafran (with saffron) or just regular Saffron spice if you’re unable to find Sazon Goya in your local grocery. It’s a Latin American brand that has probably my favorite seasonings of all time.
- Tumeric
- Can of Tomato Sauce
- Seafood Mix (I used mussels, calamari, crawfish, shrimp, and squid.
- White Wine
- Salt & Pepper

INSTRUCTIONS
1. Cook onions and red peppers until translucent in Medium High Heat Pan
2. Add in the garlic and the Seafood mix (minus the shrimp)
3. Add Salt, Pepper, Tumeric, and Sazon Goya Afazran seasoning packet and cook for about a minute until you see the pan has all the juices sizzling
4. Add can of tomato sauce and cook about another minute
5. Add rice. This is the most important part in my opinion. I add more water/broth than most traditional Paella recipes. I like my paella rice to be very moist and saucy at the end and I feel it brings out the most flavor. I used 1 1/2 cup rice + 3 cup water. So I use the 2:1 (liquid:rice) ratio PLUS an extra half cup water or broth
6. Splash dry white wine
7. Cover and reduce heat
8. Half way through add the shrimp (This is done so the shrimp don’t overcook. Shrimp are cooked in about 2/3 minutes and can go from tender to rubbery very quickly)
9. Uncover when you see the rice is cooked and remove from heat while there is still just a little bit of broth sizzling (as shown on video) The rice will continue to absorb this and you’ll end up with very moist rice.
10. Top with slices of the roasted red peppers
11. Granish with Green Onions (I used Parsley in video as I had no green onions left)
12. Pour yourself a glass of wine and ENJOY!

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