MY SIMPLE SEAFOOD RICE! NO IT’S NOT “PAELLA” BUT IS SO GOOD!

This dish looks almost like a Paella; however, it is not. Paellas are amazingly delicious. They combine several seafood with chorizo, chicken, pork, etc. However, you need to set aside time because it does takes time to make a really good one. My friends, (mother and daughter duo); Frances and Edmee are experts in making Paella.
 
So, I was in the mood to cook one. However, decided to develop something easier and came up with my simple recipe.
 
Category:  Entrée 
Approx. Prep and Cook Time:   About 1 hour
Approximate Cost:    $67.40 or $6.74 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free    
Servings: about 10+
 
Ingredients
1 small whole Sockeye Salmon (remove the skin, cut approx. 2” diagonal) ($18.00)
2 lb. jumbo Shrimp, clean and tails removed ($15.00)
2 boxes (8 oz. each) of Mussels meat ($10.00)
3 to 4 White fish filet cut approx. 2” diagonal (haddock, tilapia or cod) ($13.00)
1 c. Achiote seeds (.90)
1 c. Angie’s Basting Olive Oil (1/4 to marinate the seafood and ¾ c. to make achiote color) ($1.50)
2 to 3 tbsp. Angie’s dry seasoning for all the seafood to-taste ($1.00)
4 c. long grain rice ($4.00)
1 c. Seafood stock (or chicken stock) (I made mine but you can purchase it) ($2.00)
½ c. Slice Pimentos and chopped scallions to garnish ($1.00)
1 chopped Onion and 1 garlic head, chopped (or to-taste) ($1.00)
 
Directions

1. To make achiote, add to a saucepan ¾ c. of basting oil, the achiote seeds and simmer until the strong amber color is obtained. Set aside.
2. Clean, cut, marinate and season all the seafood and refrigerate for at least 1 hour.
3. To make the colored rice separately.  In a large cooking pot add 2 to 3 tbsp. of Achiote oil and sauté the chopped onion and garlic.
4. Add the rice and sauté a little. Then add my dry seasoning to-taste, stir.
5. Carefully, add water to cover the rice about 1 ½ inches over. Stir.
6. Bring it to a boil, stir one last time, bring the heat to low, cover and cook for 25 minutes until done. Turn the heat off. Set aside.
7. Meantime, start sautéing the fish and do not overcook them. Remove from skillet immediately and set aside.
8. In the same skillet you cooked the fish, add the shrimp and just cook for few minutes until they start to turn pink. Remove from skillet and set aside.
9. Immediately, add the mussels and their juice just to warm them up, they are pre-cooked.
10. At this time, add the warm seafood stock to the rice for a juicy not dry rice. Stir.
11. Now, it will take you between 10 to 15 minutes to have the meal completed,
12. If you have a Paellera, add the warm cooked rice at the bottom.
13. Start placing the mussels first, then add the other seafood as if you were garnishing the dish with them, make it look pretty, smile.
14. Finish the garnish with the pimentos and then sprinkle the chopped scallions. Done.

 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil