Paella Northwest Style

Seattle Paella

Paella the national rice dish of Spain it has also become a favorite with family and friends. Its a easy one pan meal that can have a endless amount of varition in ingredients along with the rice. We have done it for large parties and guests like watching the cooking process and then being able to eat it. I like the classic paella Valencia that has chicken, sausage and seafood along with a few key vegetables. 

I was in Seattle recently and with its great seafood I had the idea to make a pan. The famous Pike place market is my go to place to get seafood where they have a huge selection at decent prices. 

One my seafood list was one pound each of Pacific Northwest clams and mussels. Half a pound each of U-8 jumbo prawns and scallops. U-8 refers to 8 each per pound. These were some big prawns and scallops! 

Next on the list was to buy bone in chicken thighs, the bones went into making the stock along with the prawn shells. Smoked sausage links. For the vegetables we went to the local farmers market in Ballard North Seattle for fresh peas, garlic, onions and artichokes. The rice we used is Spanish Bomba made just for paella.

The whole thing goes together quickly with ingredients added in the order of how long they cook. Chicken  and sausage first along with the vegetables then rice goes in along with the stock. Halfway through the shellfish goes in because it does not need alot of cooking time. For spices I used only smoked paprika but wished I had the traditional spice of saffron to use but none was available. It still turned out great and it was great to eat all that Northwest seafood.

Pike Seafood Vendor

Shopping the Ballard 

Sunday Farmers Market

Pacific Northwest Style