Seafood Paella

A Spanish Paella's golden hue comes from the most expensive spice per ounce in the world - saffron. How does the 99 Cent Chef get past this hurdle? A 99 cent box of Yellow Rice by Zatarain's, for sale at the 99c only Store, provides the answer. For being a rustic Spaniard laborer's meal, Paella includes another high priced ingredient, seafood.
The Chef leaps this expensive hurdle by purchasing 99c frozen fish fillets and a 99c seafood package mix of octopus, squid, shrimp and krab. Another main ingredient, Mexican chorizo sausage, is found at 99c only Stores, too -- the texture of Spanish chorizo is quite different than Mexican chorizo: solid rather than crumbly, although the flavor is similar. Enjoy the 99 Cent Chef's Seafood Paella with all ingredients purchased at local 99c only Stores. This European rice and seafood dish is worth its weight in gold!

Ingredients (serves two)
1/2 link of 99c Mexican Chorizo
1 package of 99 cent regular link sausage (optional)
1 7oz. package Seafood MIx thawed (includes shrimp, squid, mussel, octopus and krab)
1 6oz. 99 cent package fish filet: pollock, tilapia - whatever they have is fine.
1 8oz. box Zatarain's Yellow Rice
1/2 cup (extra) rice (optional - reduce wine and water amount by half if you leave out)
1 tablespoon 99 cent chopped garlic
1/4 onion, diced
1/4 bell pepper diced
2 roma tomatoes or 1/2 large tomato
2 cups water
1 cup 99 cent white wine
1/2 cup frozen peas (canned are too mushy)
Salt and pepper to taste
Lemon or lime wedges, for serving

A 99 cent Sofrito
Directions
Saute Mexican chorizo until soft and crumbly. Make a sofrito by sauteeing the garlic, onion and tomatoes in chorizo; cook until the tomatoes are soft (5-10 minutes); season with salt and pepper. Add rice, stirring to coat the grains. Pour in the water and wine; simmer for 10 minutes. Do not cover or stir. 

Add package of seafood mix, fish (bury fish as it takes the longest to cook) and link sausage. Mix together gently and just let it simmer without stirring, until the rice is al dente, about 15 minutes. Scatter the frozen peas on top, cover and continue to cook for 10 minutes. The ideal paella has a toasted rice bottom called socarrat. Turn off heat and let paella set for a few minutes. Serve with lime or lemon wedges.

The 99 Cent Chef cast his net wide to bring in these 99c items.