Ingredients
1 cup long grain rice
2 cups water (or chicken broth if desired)
1 small onion, diced
1 medium tomato, diced
1 pinch of ground saffron
3 cloves garlic, finely minced
1/4 tsp. cayenne pepper
2 tsp. salt
1 tsp. freshly ground black pepper
1/2 lb. fresh mild fish fillets, cut into 1 inch pieces
1/2 lb. fresh sea scallops, cleaned
1/2 lb. fresh medium shrimp (uncooked), shelled and tails removed
8oz. frozen peas, thawed and drained
1 lemon cut in wedges
Preparation
Place the rice, water, onion, tomato, saffron, garlic, cayenne pepper, salt and black pepper in the crock-pot slow cooker and mix thoroughly. Cook on high for 2 to 3 hours. Add fish fillets, sea scallops, shrimp, and peas to the paella and cook on high for 1 hour. Serve with lemon wedges as a garnish.
