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Coastal Spanish Paella

Food Management Staff

February 1, 2007

1 Min Read
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FM Staff

Yield: 16 servings

26 oz.Spanish rice mix
58 oz.canned tomatoes
16 cups thinly wedged yellow onion
4 each green bell peppers, sliced
1 /2 cup olive oil,divided
24 oz.cooked,shelled shrimp
32 cloves garlic, minced
8 cups frozen peas
1 /2 cup lemon juice
64 each in-shell mussels, steamed (optional)
64 each in-shell clams, steamed (optional)
4 each tomatoes, cut into wedges

  1. Prepared rice mix according to package directions and add canned tomatoes. Saute onion and bell pepper in 1⁄4 cup olive oil until tender. Add shrimp and garlic; saute 3 minutes longer over medium heat; add to rice mixture.

  2. If using optional shellfish, steam 5 minutes or until shells open.

  3. Add peas and lemon juice to the rice mixture; cook just until peas are hot. Serve topped with tomato wedges and shellfish.

Recipe and photo from the National Onion Association.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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