**Plus other tapas recipes included

Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes 

Mandrea Bike was feeling a holiday to Spain, and to satisfy this urge, a Spanish inspired night ensued. We created a paella recipe that we’re proud to share with you. 
**Additional tapas recipes to pair with our Paella:
Smokey Spanish Meatballs
Bacon Wrapped Dates Stuffed with Goat Cheese

Ingredients: 

• 1½ cup of Arborio rice 
• 2 tomatoes, diced
• 1 onion, diced
• ¼ cup olive oil
• 5 cloves of garlic finely chopped or pressed
• 1 teaspoon of smoked paprika 
• ½ tablespoon cayenne pepper
•  5 cups beef broth (or the broth of your choice)
• 7 threads of saffron, broken up
  • Sourced from The Spice Trader
• 2 chorizo sausages, removed from casing
• 10 medium-sized scallops 
• 8 medium-sized shrimp 
• 1 lemon, thinly sliced
• 1 lemon cut into wedges (for garnish) 
• Parsley roughly chopped (for garnish)

Directions:

1. In a small saucepan, bring the beef broth and saffron threads to a boil, then reduce to a simmer.
2. In a large pan heat oil, add onions and cook for 2 minutes followed by the garlic, smoked paprika and cayenne pepper, mix and cook for an additional 3 minutes. Mix in the tomatoes and continue stirring on medium heat until the tomatoes are soft. 
3. Add in the rice and mix until evenly coated then gradually mix in the broth.
4. Simmer on low to medium heat without a lid until half the liquid has dissolved (roughly 15 minutes).
5. Nestle into the rice the scallops, shrimp and pieces of chorizo. Cook for 20 minutes, and then flip the sausage and seafood and let cook for an additional 15 minutes.
6. Place lemon slices on top of the mixture and add a lid for 5 minutes. 
7. Let cool for 10 minutes and garnish with parsley and additional lemon wedges if desired. 

Buen provecho! 

Cook with you soon, 

Mandrea Bike
(Mat & Andrea)