Paella (Spanish Seafood Stew)

1 large onion, chopped 3 stalks celery, chopped 3 garlic cloves, minced 1/2 cup bouillon 2 teaspoons oregano pinch cayenne, to taste 4 cups cooked barley, brown rice or other whole grains of your choice 1 28-ounce can Italian plum tomatoes, undrained, broken up 1 red bell pepper, cut in 1/2" chunks 1 pound asparagus, cut in 1-2" pieces (reserve the tips) 1 6-ounce jar artichoke hearts, drained 2-3 pounds cleaned mixed seafood of your choice (peeled shrimp, scallops, lobster tails, mussels, clams, 1" chunks of any fish, surimi, etc.)

Cook the onion, celery and garlic in the bouillon to soften, 5-10 minutes. Add the remaining ingredients except the asparagus tips; bring to a boil, reduce the heat and simmer, covered, 10-15 minutes or until the asparagus are tender. Stir in the asparagus tips, artichokes and seafood, cover and cook about 5 minutes more, or until the seafood is opaque and any shells are opened.

6 servings

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