The plan was for a seafood stew along the lines of cioppino with a tomato base and good read wine but… it was more than 70-degrees today (October… really!? Boo!). Not really “stew” weather so I switch to a Paella dish.. my version.
Started with chopped red and green bell pepper and onion sauteed in a little olive oil then added in 1 1/2c converted white long grain rice and sauteed slightly.
Next: 3 1/3c liquid made up of one entire jar of Wegmans Roasted Tomato Salsa (a little over 2c) and 1/3c water.
and 1c Black Box Merlot
Add in six large tiger shrimp, six scallops, 1/4lb salmon fillet cut into small pieces – bring everything to a boil, cover and reduce the temperature to a steady simmer for 20 minutes until the rice is cooked
The 20-minutes cooking time worked perfectly for all of the seafood
My Heart’s verdict? Definitely a Do Again – Yum!