This is my version of Spanish Rice with Seafood, a favourite dish around our house. The one thing you really must have, besides the ingredients, is a large, flat-bottomed, shallow pan that heats evenly, in order for this dish to cook properly. I use my electric skillet, and it works every time. It is an unusually shallow and flat one made by an obscure company, and I bought it second hand.
Disclaimer: this is not an authentic paella, nor does it have any pretensions towards being authentically Spanish. However, I am authentically (at least part) Spanish, so I make no apologies for borrowing this recipe from my own family tradition of a meaty Spanish Rice, and altering it to suit my husband’s and my taste for all things seafood. This dish is always a hit with guests, too. I just made another version of this for New Year’s Day, and as it is a very hot summer here in Australia, everyone enjoyed its satisfying light-but-tasty qualities.
This recipe will serve 3-4 as a main dish, or 6-8 as a side dish.