Seafood Paella


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SourceChef Tene Shake
Prep time
25 minutes
Cooking time
45 minutes
Total time
1 hour, 10 minutes


A Tene Shake signiture dish.


2 lb
1 lb
sea scallops
1 lb
cherry stone clams
8 oz
firm white fish fillets
8 oz
black mussels
8 oz
calamari rings
1⁄4 c
Olive Oil
onion (1 large onion diced)
3 clv
garlic (finely chopped)
red chili (small, deseeded, finely chopped)
2 t
1 t
tomatoes (peeled and diced)
1 T
tomato paste
2 c
long grain rice
1⁄2 c
white wine
5 c
fish stock
Parsley ( for gannish)
1 sli
lemon wedge (for garnish)


Step One:  Peel the prawns, leaving the tails. Cut the fish fillets into cubes. Refrigerate seafood until ready to use.

Step Two:  Heat the olive oil in large frying pan with a lid. Add onions, garlic, red chili and cook over medium heat until soft (2-3 minutes).

Step Three:  Add Tomatoes and cook for 5 minutes, add tomato paste, rice and stir until well coated.

Step Four:  Pour in wine and simmer until almost absorbed. Add fish stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until almost all of the liquid is absorbed.

Step Five:  Add shrimp, mussels, clams, shrimp & scallops to the rice mixture. Stir the seafood into the rice. Cover the pan, turn the heat off and let it stand for 10 minutes. Transfer to a large platter and garnish with parsley and lemon wedges.